Feta & Spinach Stuffed Grilled Cheese

The rain was hitting my kitchen window last Tuesday when I realized I had nothing but spinach fading in the crisper and some feta I'd bought for a recipe I never made. Sometimes the best lunches start with a what do I have moment and end with something you'll crave for weeks afterward.

My roommate walked in while I was taking the first bite and literally said what is that smell followed immediately by make me one. That's the thing about melting feta and garlic together it announces itself before anyone even sees the sandwich.

Ingredients

• 2 cups fresh spinach chopped: Fresh wilts down beautifully and absorbs that garlic flavor better than frozen ever could
• 1 garlic clove minced: Dont skip this even if you think you dont like garlic it transforms the spinach completely
• 1/2 cup crumbled feta cheese: The salty punch that makes everything else taste brighter and more alive
• 1/2 cup shredded mozzarella cheese: Optional but I highly recommend it for that actual cheese pull factor
• 2 tablespoons unsalted butter softened: Spread this on the outside not inside and be generous about it
• 4 thick slices country-style or sourdough bread: Thin bread will turn into a sad soggy situation so go thick here
• 1 tablespoon olive oil: For sautéing the spinach into submission
• 1/4 teaspoon black pepper: Fresh cracked makes a noticeable difference
• Pinch of salt: Use restraint because the feta is already doing the heavy lifting here

Instructions

Wilt the spinach:

Heat olive oil in a skillet over medium heat add garlic and sauté for 30 seconds until you can smell it throughout the kitchen then toss in the chopped spinach and stir until it collapses into itself about 2 minutes.

Mix the filling:

Let the spinach cool slightly then combine it with crumbled feta and mozzarella in a bowl until you have this glorious green flecked cheese mixture that tastes better than it has any right to.

Assemble the sandwiches:

Spread the filling evenly over two bread slices top with the remaining bread and butter the outside of each sandwich like your life depends on it.

Grill to golden:

Cook over medium-low heat for 3 to 4 minutes per side pressing down gently with your spatula until the bread is deeply golden and you can see cheese starting to escape from the edges.

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My sister called me while I was making these for dinner last weekend and I could hear her judgment through the phone when I said grilled cheese until I described what was actually in them. She showed up at my door twenty minutes later.

Perfecting the Filling

I've learned to squeeze excess moisture from the spinach after wilting it because nobody wants a bread situation. A few quick presses with your spoon against the side of the pan makes all the difference between a sandwich that holds together and one that falls apart the moment you pick it up.

Bread Choices That Work

Sourdough is my go-to because those air pockets catch melted cheese in the most wonderful way but country bread with that thick crust creates this contrast between crunchy exterior and soft interior that makes the whole experience feel more substantial. Whatever you choose just make sure it can stand up to the weight of the filling without surrendering immediately.

Make It Your Own

Sometimes I throw in chopped sun-dried tomatoes when I want something that feels a little more fancy or add red pepper flakes if I need heat. The beauty here is that the feta and spinach combination plays nicely with almost anything you want to throw at it.

• Try adding fresh basil or oregano if you have some wilting on your counter
• A slice of prosciutto inside creates this salty smoky situation that's frankly dangerous
• Serve with tomato soup but make it good tomato soup not the stuff from a can

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This is the kind of dinner that makes you feel like you actually have your life together even when you absolutely don't.

Recipe FAQ

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw it completely and squeeze out excess moisture before sautéing to prevent a watery filling that could make the sandwich soggy.

→ What bread works best for this sandwich?

Thick-cut country-style, sourdough, or brioche bread works wonderfully. Avoid thin bread as it may tear or become too soft. Whole wheat or multigrain are also excellent options for added nutrition.

→ How do I prevent the cheese from leaking out?

Spread the spinach-feta mixture evenly and not too close to the edges. Cook on medium-low heat so the exterior browns before the interior gets too hot and forces the filling out. Pressing gently while cooking helps seal the sandwich.

→ Can I make this dairy-free?

Yes, substitute dairy-free cheese alternatives and plant-based butter. Many non-dairy cheeses melt well. The filling will still be flavorful with sautéed garlic spinach as the base.

→ What sides pair well with this sandwich?

Tomato soup is a classic pairing that complements the feta and spinach beautifully. A crisp green salad, roasted vegetables, or homemade chips are also excellent accompaniments.

→ Can I prepare the filling ahead of time?

Absolutely. Make the spinach-feta mixture up to 24 hours ahead and store it in an airtight container in the refrigerator. Assemble and grill when ready to eat for the freshest results.