Creamy Spinach & Mushroom Pirashki Toasts

If using fresh spinach, roughly chop it. Place the spinach in a wide pan with a small splash of water, half of the butter, salt, and black pepper. Cook over medium heat until fully wilted and tender, allowing all excess moisture to evaporate.

In a separate pan, sauté the sliced mushrooms until lightly golden and fragrant. Add the fried onions and cook briefly. Transfer this mixture to the spinach, crumble in the vegetable stock cubes, and stir well until evenly combined.

To make the white sauce, melt the remaining butter in a saucepan over medium heat. Stir in the flour and cook for about 1 minute to remove the raw flour taste.

Gradually whisk in the milk, stirring constantly, until a smooth, creamy sauce forms. Season with black caraway seeds and the spice blend.

Add the mozzarella to the sauce and stir gently until just melted and smooth.

Fold the white sauce into the spinach and mushroom mixture, mixing until rich and well coated.

Lightly butter one side of each toast slice. Place one slice butter-side down, spread a generous layer of the spinach filling on top, and sprinkle with extra mozzarella if desired. Cover with another slice of toast, buttered side up.

Toast the sandwiches in an oven or sandwich maker until the bread is golden and crisp and the filling is hot and melty. Serve immediately.