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“After tasting Coco Bakery and Deli's (in Washburn, Wisconsin -- can't give them too much praise) version have been on a hunt for making my own. Notice that I said MY OWN as hubby won't sample. All the more for me. Lol!! I make the filling then cut it up into 5 portions and freeze for me to eat later. Best chilled. Timing does not include thawing of spinach nor squeezing it dry. Hubby does like the feta cheese spread so I put that on his sandwich which is why I have two portions for that and it does not keep too long. Sandwich can be assembled earlier in day and then wrapped in plastic prior to serving. Realize this is confusing but posting so I can make for how I honestly use.”

Ingredients Nutrition


  1. Heat oil in large pan, sauté onions ( a combination of red, green, and yellow is nice) until translucent, about 3 minutes depending upon burner heat.
  2. Remove from heat and let cool about 5 minutes.
  3. Preheat oven to 350, line cookie sheet with parchment, spray.
  4. Mix onion with ingredients through cayenne pepper, spread onto parchment (I like it to be about 1/2 inch depth) and bake for 20 minutes.
  5. Meanwhile make feta spread, mash feta with fork, mix in rest, refrigerate until using within 24 hours.
  6. Cool spanakopita filling and chill, tastes best chilled.
  7. Slice buns and tomatoes, divide filling equally between bun bottoms, and top with tomatoe slices, spinach leaves, feta spread, and bun tops. Whatever filling I do not use I freeze.
  8. To freeze just the filling, I portion it out onto separate pieces of waxed paper and then put in freezer container. Defrost in fridge overnight, set on counter about 30 minutes before eating.

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