Feta & Spinach Stuffed Grilled Cheese (Print View)

Thick slices of country bread filled with garlicky spinach and creamy feta, grilled until golden and melty for an elevated comfort lunch.

# What You’ll Need:

→ Vegetables

01 - 2 cups fresh spinach, chopped
02 - 1 garlic clove, minced

→ Dairy

03 - 1/2 cup crumbled feta cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 2 tablespoons unsalted butter, softened

→ Bread

06 - 4 thick slices country-style or sourdough bread

→ Seasonings

07 - 1 tablespoon olive oil
08 - 1/4 teaspoon black pepper
09 - Pinch of salt

# How To Make It:

01 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Add chopped spinach to the skillet and cook, stirring continuously, until wilted, approximately 2 minutes. Season lightly with salt and pepper. Remove from heat and allow to cool slightly.
03 - Combine sautéed spinach with crumbled feta and shredded mozzarella in a mixing bowl. Mix thoroughly until evenly distributed.
04 - Lay out bread slices. Evenly distribute spinach-feta mixture over 2 slices, then top with remaining bread slices to enclose filling.
05 - Spread softened butter generously over the outer surface of each sandwich.
06 - Heat a clean skillet or griddle over medium-low heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing lightly with a spatula, until bread achieves golden-brown color and cheese melts completely.
07 - Remove sandwiches from heat and allow to rest for 1 minute. Slice diagonally and serve immediately while warm.

# Expert Suggestions:

01 -
  • The way salty feta balances against mild mozzarella creates this incredible melt that regular grilled cheese just cant match
  • Prep takes maybe ten minutes but it tastes like something from a restaurant that takes itself too seriously
02 -
  • Medium-low heat is your friend here high heat will burn the bread before the cheese melts and that is a special kind of disappointment
  • Letting the spinach cool slightly before mixing with cheese prevents the feta from melting too fast and becoming one with the spinach instead of staying in lovely little pockets
03 -
  • Let the sandwich rest for a full minute after cooking so the cheese sets slightly instead of pouring out the first time you cut into it
  • A cast iron skillet distributes heat more evenly than stainless steel and gives you that gorgeous golden crust without hot spots
Go Back