Spinach Feta Grilled Cheese Recipe
This Spinach Feta Grilled Cheese is a Mediterranean twist on the classic comfort food. Made with garlicky sautéed spinach, tangy feta cheese, and buttery toasted bread, it’s the perfect quick meal for lunch, dinner, or brunch. Crispy on the outside and creamy on the inside—simple, satisfying, and packed with bold flavor.
Equipment
- Cast iron or nonstick skillet
- Spatula
- Mixing bowl
- Knife and cutting board
- Garlic press (optional)
- Panini press (optional)
Ingredients
- 2 cups fresh spinach (or ½ cup frozen, thawed & squeezed dry)
- 2–3 cloves garlic, minced
- 1 tsp olive oil (or butter for sautéing)
- ½ cup feta cheese, crumbled
- 2 tbsp cream cheese or goat cheese (optional, for creaminess)
- 4 slices sourdough, ciabatta, or whole grain bread
- 1–2 tbsp butter or olive oil (for grilling)
- Salt & black pepper, to taste
- Red pepper flakes (optional)
- Optional add-ins: chopped sun-dried tomatoes, sautéed onions, fresh herbs
Instructions
Sauté the Spinach
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and sauté until wilted (or warmed through if using frozen). Season lightly with salt, pepper, and red pepper flakes. Transfer to a bowl.
Mix with Cheese
- Stir in crumbled feta and optional cream cheese or goat cheese. Mix until creamy and well combined.
Assemble Sandwiches
- Spread butter (or brush olive oil) on one side of each bread slice. Spoon spinach-feta mixture on the unbuttered side of two slices. Top with the remaining bread, buttered side out.
Grill the Sandwiches
- Heat skillet over medium-low. Cook sandwiches for 3–4 minutes per side, until golden brown and heated through. Lower heat and cover briefly if needed to help warm the filling.
Serve
- Rest for 1–2 minutes before slicing. Serve hot with a side of tomato soup, tzatziki, or salad.
Notes
- Frozen spinach must be thoroughly squeezed dry to avoid soggy sandwiches.
- For extra flavor, stir chopped sun-dried tomatoes, sautéed onions, or fresh dill into the spinach mixture.
- Use a panini press for café-style grill marks and even pressure.
- Add a fried egg or avocado slices for a brunch upgrade.
- Best enjoyed fresh, but you can reheat in a skillet or oven the next day.