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–+ servings
5 from 3 votes

Feta Grilled Cheese Sandwich with Spinach

By Zerrin & Yusuf
Spinach and Feta Grilled Cheese Sandwich, packed with sautéed spinach, tangy feta, melty cheddar, and sun-dried tomatoes. Perfect for a quick and satisfying lunch, this delicious sandwich pairs beautifully with your choice of bread and can be customized with your favorite additional ingredients.
Yields: 2 servings
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PREP 10 minutes
COOK 10 minutes
TOTAL 20 minutes

INGREDIENTS
  

  • 1 tablespoon olive oil
  • 113 g spinach leaves 113 g / 1.4 lb
  • 1 pinch salt
  • 4 slices sourdough bread
  • 2 tablespoons butter softened at room temperature
  • 6-8 pieces sun dried tomatoes packed in oil, chopped
  • ½ cup feta cheese crumbled
  • ¼ cup cheddar cheese grated (or grated mozzarella cheese)
  • 1 pinch oregano
  • 1 pinch red pepper flakes
  • 1 teaspoon honey optional for serving

INSTRUCTIONS
 

  • Heat olive oil in a non-stick pan. Add the spinach and sauté it for 5-6 minutes or until it wilts down. Sprinkle salt, give it a stir and transfer onto a plate. Clean the pan with a paper towel.
  • Spread butter on one side of each bread. Place two slices of bread (butter side down) in the pan.
  • Arrange chopped sun-dried tomatoes  on each bread, press on them with a spoon so they stick on the bread. Top it with half of the crumbled feta cheese, half of the shredded cheddar and cooked spinach. Add the remaining feta and cheddar on top of the spinach. Sprinkle oregano and chili flakes on them.
  • Top each sandwich with the second slice of bread, butter side up. 
  • Put the pan over medium heat and cook for about 5 minutes or until the bottom is golden. Carefully flip the sandwiches and cook the other side for 5 minutes or until the bread is nicely toasted and the cheese inside is gooey.
  • Sprinkle thyme or oregano and red pepper flakes (chili flakes) on each sandwich, optionally drizzle a little honey on each and serve immediately.

NOTES

  1. Use a sturdy bread, like sourdough or ciabatta, that can hold the ingredients without becoming soggy or falling apart.
  2. If using frozen spinach, thaw and drain it well to prevent excess moisture from making the sandwich soggy.
  3. Cook the sandwich over medium heat to ensure even toasting of the bread and proper melting of the cheese without burning. 
  4. Feel free to add other ingredients, like sautéed onions, bell peppers, or mushrooms, to suit your taste preferences.

NUTRITION

Calories: 699kcalCarbohydrates: 75gProtein: 25gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 78mgSodium: 1449mgPotassium: 609mgFiber: 4gSugar: 10gVitamin A: 5990IUVitamin C: 17mgCalcium: 415mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Lunch
Cuisine American, Turkish
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