Feta & Spinach Stuffed Grilled Cheese (Printable)

Thick-cut bread layered with garlicky sautéed spinach, creamy feta, and melted mozzarella, toasted until golden and melty.

# 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

# Method:

01 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook, stirring, until wilted (about 2 minutes). Season lightly with salt and pepper. Remove from heat and let cool slightly.
02 - In a bowl, combine sautéed spinach with crumbled feta and shredded mozzarella cheese. Mix well.
03 - Lay out bread slices. Evenly spread the spinach-feta mixture over 2 slices, then top with remaining bread slices.
04 - Butter the outsides of each sandwich thoroughly.
05 - 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.
06 - Remove sandwiches from heat, let rest 1 minute, then slice diagonally and serve warm.

# Expert Advice:

01 -
  • It transforms leftovers into something that feels special and intentional, not like youre scraping the bottom of the fridge.
  • The contrast between crispy, buttery bread and the creamy, garlicky filling is the kind of texture joy that makes you slow down and actually taste your food.
  • You can make it start to finish in twenty minutes, which means its fast enough for a weekday but interesting enough to serve someone you want to impress.
02 -
  • Dont crank the heat too high or the bread will burn before the cheese melts, medium-low is your friend here and patience pays off in even browning.
  • Let the spinach cool for a few minutes before mixing it with the cheese, otherwise the residual heat can make the feta weepy and the mozzarella clumpy instead of creamy.
03 -
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt evenly and the layers fuse together, but dont smash it flat or youll squeeze out all the filling.
  • If youre making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time with equally crispy bread.
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