My Big Fat Greek Toas-Tite

In high school, I loved making baklava.  I loved working with phyllo dough.  There was just something awesome about the thin sheets you had to carefully handle and at the same time, smother them with butter.  The glorious way they bake up and taste both light and rich at once (although the richness is probably from the butter and the filling rather than from the dough itself).

Of course, we had to try it in a Toas-Tite.  So Boy and I thought for a savory phyllo Toas-Tite…spanakopita!


  • 2 sheets of phyllo dough
  • 1.5 cups of raw spinach
  • 1/4 oz. of feta cheese
  • Melted butter


  1. Lightly oil a small skillet and saute the spinach.
  2. Once the spinach is cooked, you will need to remove as much moisture from it as you can.  One option is to place it on top of your cutting board, place a clean kitchen cloth or a paper towel on top of the spinach, and use a rolling pin to press out the moisture.
  3. Chop the spinach after you have pressed it.  Set aside for later.
  4. Measure out one quarter ounce of feta cheese and crumble finely.  Set aside for later too.
  5. Now take out 2 sheets of phyllo dough from the package.
  6. Cut your sheets in half down the longer side and in thirds across, making 6 even rectangles.
  7. With a pastry brush, brush melted butter onto one side of the Toas-Tite grill.
  8. Set one square of phyllo down into the clam shell.
  9. Brush butter on top of that layer of phyllo and place another square on top of that.  Repeat your butter and phyllo layers until you have 6 layers of phyllo squares on one side.
  10. Place the spinach and feta on top of your phyllo.
  11. Now butter the other side of your Toas-Tite grill and layer on your 6 sheets of repeating butter and phyllo.
  12. Butter the inside facing pieces of phyllo to ensure a good seal.
  13. Close the Toas-Tite grill and trim the excess phyllo dough from the outside of the grill.
  14. Toast over low to medium heat for 3-6 minutes on each side (we recommend checking your progress 3 minutes in on both sides).
  15. Once toasted to a nice golden brown, remove and enjoy!

Notes from the kitchen

Phyllo dough is just plain awesome for Toas-Titing.  If you butter the inside, your seal will hold up well and the phyllo crisps up really well.  Not to mention, spanakopita is delicious.  It’s a bit flaky so you may need to eat over a plate but this is definitely a recipe which my grandfather would say is “musty” – you must have another.

Now I can’t wait to try a baklava Toas-Tite…

Tags: , ,

Categories: Savory Toas-Tites


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3 Comments on “My Big Fat Greek Toas-Tite”

  1. lois
    October 2, 2011 at 12:46 pm #

    sounds wonderful. Have yoou ever tried a filling with brie and preserves?

    • Girl
      October 3, 2011 at 3:39 pm #

      Thanks, Lois! We actually recently made a Toas-Tite with brie and raspberry preserves but we were saving that post for sometime in the coming weeks. What a small Toas-Titing world! 😀 Keep an eye out for that one soon!

  2. October 10, 2011 at 4:10 pm #

    Hi Girl and Boy! wow, I am new to this site and I am IMPRESSED! Your big fat Greek Toas-Tite looks delish! How creative you are. Looks like I am going to have to find myself a Toas-Tite somewhere soon. Thanks for all the great recipes and ideas. Wonderful photos too. Love the new look.

    : ^)

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