Spanakopita Sandwich

• 16 ounces frozen spinach, thawed and squeezed dry
• 1 tablespoon olive oil
• 12 cup onion, diced
• 1 egg, lightly beaten
• 2 tablespoons fresh dill, minced
• 18 teaspoon salt
• 1 teaspoon lemon juice
• 12 cup feta, crumbled
• 14 teaspoon black pepper
• 1 dash cayenne pepper
• 5 ciabatta buns, focaccia sliced
• 2 large tomatoes
• spinach leaves
• 3 tablespoons feta, crumbled
• 2 tablespoons Greek yogurt
• 14 teaspoon italian seasoning
• 1 dash black pepper
• 34 teaspoon lemon juice
• 1 tablespoon cucumber, thinly cut

1. Heat oil in large pan, saute 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.
8. Whatever filling I do not use I freeze.
9. To freeze just the filling, I portion it out onto separate pieces of waxed paper and then put in freezer container.
10. Defrost in fridge overnight, set on counter about 30 minutes before eating.

frozen spinach, olive oil, onion, egg, fresh dill, salt, lemon juice, feta, black pepper, cayenne pepper, buns, tomatoes, spinach leaves, feta, greek yogurt, italian seasoning, black pepper, lemon juice, cucumber

Taken from www.food.com/recipe/spanakopita-sandwich-485500 (may not work)