Make This Breakfast Wrap Inspired By The Greek Spanakopita
Image Credit: Spinach Wrap

The legendary flavour combinations of spinach and cheese, with its salty and vegetal taste is something we’re all familiar with in different ways. In India, palak paneer, an iteration of the same ingredients, is a beloved dish featuring on almost every menu in restaurants serving North Indian specialties. The Greek spanakopita, a savoury pie made with a spinach and feta filling enclosed in crispy filo pastry, is eaten alongside roast dinners on special days of the year. The liberal use of feta cheese in Greek cuisine, for its salty crumbliness, elevates the taste of anything that it is added to.

While nothing comes close to the spanakopita in terms of an experience, why should we deprive ourselves of the flavours and crunch when we can make our own homemade breakfast version of it? The best part about any fusion recipe is that one can always replace or swap ingredients with whatever is available around you. Can’t seem to find feta cheese? Use a good quality cheddar or mozzarella instead. Either way, we can assure you that no matter how you make this, it’s going to be a gooey, melting, delicious breakfast of champions.

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  • 100 grams baby spinach leaves
  • 4 tablespoons crumbled feta cheese
  • 2 tablespoons mozzarella
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tortilla or frozen paratha
  • 2 teaspoons butter/oil
  • Salt and pepper to taste


  • Heat a teaspoon of butter in a pan until foamy and sauté the garlic until fragrant. Add the onion and mix until they soften. Season with a pinch of salt and add the spinach before adjusting seasoning again. Make sure to go easy on the salt as feta is a salty cheese that will make up for the lack of, in the spinach. Cook until the spinach is wilted and set aside until assembly.
  • In a separate flat pan, warm up your tortilla or paratha until it starts to crisp up a little. Add the remaining butter and toast well until the paratha is nice and flaky. Flip the paratha over to one side and add the cooked spinach mixture along with the feta and mozzarella cheeses. Sprinkle some more pepper on top and fold over the edges as you please. Cook for an additional couple of minutes until the outer shell is crunchy and the wrap gets to a golden-brown shade. Slice into two and serve with ketchup or hot sauce of your choice.