Feta & Spinach Stuffed Grilled Cheese (Printer Version)

Golden crispy bread filled with garlicky spinach and tangy feta for a melty, flavorful bite.

# 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 Prepare:

01 - Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
02 - Add chopped spinach and cook, stirring, until wilted (about 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. 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.
06 - Heat a clean skillet or griddle over medium-low heat. Place sandwiches in skillet and cook 3–4 minutes per side, pressing lightly, until bread is golden brown and cheese is melted.
07 - Remove, let rest 1 minute, then slice and serve warm.

# Expert Suggestions:

01 -
  • The combination of garlicky spinach and tangy feta transforms ordinary grilled cheese into something restaurant worthy yet incredibly simple
  • You get that perfect crunch of golden buttery bread paired with a warm creamy filling that feels like a hug on a plate
02 -
  • Medium low heat is crucial here because high heat will burn the bread before the cheese inside has time to melt properly
  • Make sure to squeeze excess moisture from the spinach after cooking, otherwise your bread will get soggy instead of staying crisp
03 -
  • Room temperature butter spreads much more evenly than cold butter, ensuring every inch of the bread gets perfectly coated for even browning
  • Weighing down the sandwich with a second skillet or a heavy pan while grilling helps compress the ingredients and creates that irresistible dense, cheesy texture
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