Photo of Spanakopita-topped sourdough by WW

Spanakopita-topped sourdough

Points® value
Total Time
20 min
10 min
10 min
All the flavours you’d expect from the popular Greek pie, served on toast.


Sourdough Bread

1 serving(s)


½ clove(s)

Calorie controlled cooking spray

8 spray(s)

Sesame Seeds

1 teaspoon(s)


100 g

Dill, Fresh

1 teaspoon(s)

Light feta cheese

20 g

Egg, whole, raw

1 medium, raw

Chilli flakes

1 pinch

Salad leaves

1 portion(s)


  1. Preheat the grill to high. Rub the sourdough with the cut side of the garlic clove, then mist with cooking spray and toast under the grill for 1½ minutes on each side until golden.
  2. Heat a pan to medium-high and toast the sesame seeds for 1 minute, until just turning golden, then add in the spinach and mist with cooking spray. Stir for 1-2 minutes, until just wilted, then mix together with the dill. Season to taste.
  3. Spoon the spinach mixture onto the garlic toast and crumble over the feta.
  4. Mist the same frying pan with cooking spray and fry the egg for 3-4 minutes, over a low heat, until just cooked. Slide onto the spinach, season and scatter over the chilli flakes. Serve with the salad on the side.


For a more substantial meal, serve with a Greek salad on the side. In a small bowl, combine ½ small thinly sliced red onion with 1 chopped large ripe tomato and 1 deseeded and chopped baby cucumber. Scatter over 20g diced light feta, 20g pitted Kalamata olives and a few fresh mint leaves, then sprinkle over ¼ teaspoon dried oregano and toss lightly to combine. Drizzle over 1 teaspoon each of extra-virgin olive oil and lemon juice.