Spanakopita Grilled Cheese
intro
Crispy buttery sourdough oozing with tangy feta, melty mozzarella, and garlicky herbed spinach—all the bright flavors of classic spanakopita reimagined as a cozy, fast grilled cheese.
Ingredients
Steps
Sauté and Drain Spinach
Heat 1 teaspoon extra-virgin olive oil in the 10-inch matte charcoal nonstick skillet over medium-low heat. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant, taking care not to brown the garlic (burnt garlic will create a bitter, off-flavor in the filling). Add all 150g baby spinach, tossing constantly with the sky blue silicone spatula for 2 minutes until leaves are completely wilted and bright dark green. Transfer the cooked spinach to a paper towel-lined spot on the acacia cutting board, gather the towel around the spinach, and squeeze firmly to remove every drop of excess moisture—dry filling is critical to avoid soggy sandwich bread. Set the squeezed, compact spinach ball aside to cool for 2 minutes.
Mix Cheese Filling
Place the cooled, squeezed spinach into the stainless steel mixing bowl. Add the crumbled feta, shredded mozzarella, chopped fresh dill, 1 teaspoon lemon zest, 1/8 teaspoon freshly ground black pepper, and 1/8 teaspoon flaky sea salt. Stir thoroughly with the silicone spatula until all ingredients are evenly distributed, breaking up any large feta clumps as you mix. The finished filling should hold together slightly when squeezed, with no pools of loose liquid at the bottom of the bowl.
Butter Bread Slices
Lay all 4 sourdough slices flat on the acacia wood cutting board. Spread 1/2 tablespoon of softened unsalted butter evenly across one entire side of each slice, spreading all the way to the crust edges. Even, thin butter coverage ensures every part of the bread toasts to a crisp golden brown, with no pale, soft spots.
Layer Sandwich Fillings
Flip two of the bread slices over so the buttered side faces down on the cutting board. Divide the spinach and cheese filling evenly between the two slices, spreading it in a smooth 1cm thick layer that stops 1cm short of the crust edges. Top each filled slice with the remaining two bread slices, buttered side facing up. Press down gently on each sandwich with the palm of your hand to help the layers adhere and prevent filling from falling out while cooking.
Grill First Sandwich Side
Wipe out the nonstick skillet with a paper towel to remove any leftover spinach bits, then return it to medium-low heat (325°F / 160°C, the ideal temperature to toast bread without burning it before cheese melts). Carefully place both assembled sandwiches in the skillet. Cook for 4 minutes without moving, until the bottom bread slice is deep golden brown and crispy, and the cheese closest to the pan starts to soften and melt.
Flip and Cook Second Side
Use the sky blue silicone spatula to carefully slide under each sandwich and flip it in one smooth motion. Cook for an additional 3-4 minutes on the second side, pressing gently with the spatula halfway through cooking to encourage even cheese melting, until the second side is equally deep golden and crispy, and all cheese in the center is fully melted and oozing slightly from the sandwich edges.
Rest and Plate Sandwiches
Use the silicone spatula to transfer the cooked sandwiches from the skillet to the matte off-white ceramic dinner plate. Let rest for 1 minute to let the melted cheese set slightly—this prevents all the filling from sliding out when you cut the sandwiches. Cut each sandwich diagonally into two triangular halves, then sprinkle with a tiny pinch of flaky sea salt and a few extra fresh dill fronds for garnish. Serve immediately.
Tips
2.Choose low-moisture mozzarella instead of fresh mozzarella: Fresh mozzarella has a very high water content that will make bread soggy, while low-moisture mozzarella melts into smooth, stretchy, gooey strands that pair perfectly with the salty, tangy crumble of feta without adding excess wetness.
3.Cook over steady medium-low heat, not high heat: High heat will quickly burn the butter and bread exterior before the cheese in the center of the sandwich has time to fully melt. Slow, low heat creates an evenly golden, shatteringly crisp crust and perfectly melted filling every time.
OMG this is such a game changer for weeknight dinners! My two kids usually turn their noses up at anything with spinach, but they devoured these in 5 minutes flat. I used a little extra feta because we’re cheese obsessed over here, and it was SO good. Can’t believe it only takes 8 minutes to make — total win for busy school nights.
Made this for a backyard potluck last weekend and people were begging me for the recipe! I thought spanakopita would be fussy to make but turning it into a grilled cheese? Genius. I used sourdough bread instead of regular white for extra crunch, highly recommend.
Swapped the feta and mozz for vegan versions and used dairy-free butter, and this still turned out incredible! So easy to throw together for a quick lunch, I’ve already made it three times this week. 10/10.
Added this to my weekly meal prep rotation! I prepped the spinach and feta filling ahead of time so all I have to do is assemble and grill for a couple minutes when I get home from work. No sad desk lunch for me anymore!
As a college student with barely a working stove and zero cooking skills, this was so easy to pull off! I burned the first sandwich a little but the second one was perfect. Way better than the sad ramen I’ve been living off of all semester.
I put extra mozzarella on mine and it was perfectly gooey, exactly what I want in a grilled cheese. The dill and spinach cut through the richness so it doesn’t feel too heavy, will absolutely be making this again.
I grew up eating my yiayia’s spanakopita every Sunday, so I was skeptical that a grilled cheese version could live up to that. Color me impressed! It hits all the same flavor notes without all the fuss of working with phyllo dough. My yiayia even tried a bite and said it was “pretty good” which is the highest compliment she gives non-family recipes.
Made this for my family’s movie night last Friday and everyone raved. Paired it with a side of tomato soup and it was the perfect cozy meal. Only note is I wish I’d made a double batch because everyone went back for seconds and we ran out in 10 minutes.
Wait, has anyone tried adding a little crispy bacon to this? I’m debating if that would be good or if it would overpower the spanakopita flavors. Don’t want to mess it up because the base recipe is already perfect.
I added a tiny pinch of nutmeg to the spinach filling just like I do in my regular spanakopita, and it took the flavor over the top. If you haven’t tried nutmeg with greens and cheese, you’re missing out! So quick and easy, perfect for a lazy weekend lunch.
Made these on my camp stove last weekend on a camping trip and they worked like a charm! No fancy equipment needed, just a cast iron skillet and a few simple ingredients. Way better than the dehydrated meals I usually bring.
I pay $14 for a spanakopita grilled cheese at my local lunch spot by my office, and this recipe tastes exactly like it for a fraction of the cost. I’m never buying lunch out again! The cook time is actually 8 minutes like the recipe says, no lies.
Added a dash of red pepper flakes to mine for a little kick, and it was *chef’s kiss*. The heat balances out the creamy feta so well, I’ll never make a regular grilled cheese again. So simple, so flavorful.
Used gluten-free sourdough and it held up perfectly! I was worried the bread would get too soggy from the spinach, but I squeezed all the water out of the thawed spinach like the recipe said and it was crispy, no sogginess at all. Such a great easy gluten-free lunch option.
Made this as a late night snack after my shift at the hospital last night, and it hit so different. Salty, cheesy, crispy, exactly what I needed after a 12 hour shift. Super fast to throw together when you’re exhausted and don’t feel like cooking anything fancy.
I signed up to bring an appetizer to my neighbor’s block party next weekend, would these work cut into little triangles as finger food? I don’t want to show up with something that’s a total flop!