Feta & Spinach Stuffed Grilled Cheese (Print Version)

Thick bread filled with garlicky sautéed spinach, creamy feta, and melted mozzarella, toasted until golden and crispy.

# Components:

→ 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

# Directions:

01 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Add chopped spinach and cook, stirring, until wilted, approximately 2 minutes. Season lightly with salt and pepper. Remove from heat and let cool slightly.
03 - In a bowl, combine sautéed spinach with crumbled feta and mozzarella cheese. Mix well.
04 - Lay out bread slices. Evenly spread the spinach-feta mixture over 2 slices, then top with remaining bread slices.
05 - Butter the outsides of each sandwich evenly.
06 - Heat a clean skillet or griddle over medium-low heat. Place sandwiches in skillet and cook 3 to 4 minutes per side, pressing lightly, until bread is golden brown and cheese is melted.
07 - Remove sandwiches from heat, let rest 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It turns a nostalgic lunch into something that feels restaurant-worthy without any fuss.
  • The tangy feta paired with sweet wilted spinach creates a flavor balance that keeps you coming back for another bite.
  • You can pull it together in twenty minutes with ingredients you probably already have on hand.
  • It reheats surprisingly well, making it perfect for meal prep or next-day lunches.
02 -
  • Medium-low heat is your best friend here, too high and the bread burns before the cheese melts, too low and you lose that crispy texture.
  • If your spinach releases a lot of water after wilting, drain it in a fine mesh strainer or squeeze gently with a paper towel to avoid a soggy sandwich.
  • Softening the butter beforehand makes spreading so much easier and prevents tearing the bread, cold butter is the enemy of a good grilled cheese.
03 -
  • Press the sandwich gently with the spatula while it cooks to help the cheese meld with the filling and create better contact with the pan.
  • If you're making multiple sandwiches, keep finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Taste your filling before assembling and adjust seasoning, since feta saltiness can vary by brand.
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