Spinach and Feta Grilled Cheese

Spinach and Feta Grilled Cheese

đź“Ť Source: Visit Original

đź›’ Ingredients

đź“‹ Instructions

  1. Because I add spinach to everything. I keep frozen spinach on hand so I can toss a handful into whatever I’m cooking and spinach felt like such a natural addition to my usual grilled cheese. I also added a little feta cheese for a tangy punch, a few spicy flakes of red pepper, and toasted it up on some good bread. The result was something truly spectacular. This Spinach Feta Grilled Cheese only takes a few minutes more than regular grilled cheese, and it’s SO worth the extra effort. No joke, you’ll pay about $8 for something like this at your local cafe, but not at home!
  2. Okay, so technically this type of sandwich is called a “melt.” A melt is a grilled cheese that has other ingredients added, like vegetables or meat, whereas a grilled cheese is a cheese-only grilled sandwich. While the difference between a melt and a grilled cheese often sparks heated debates, I want people to be able to find this recipe on the internet and the data shows that people are searching for “spinach and feta grilled cheese,” not “spinach and feta melt”. The English language is fluid, and the use of the term “melt” is declining. So here we are!
  3. As far as frozen spinach goes, you’ll want to buy the kind that comes loose in a bag rather than the type that is frozen into a block. That will allow you to thaw just enough for this recipe while leaving the rest in the freezer for your next cooking adventure.
  4. As with any grilled cheese sandwich, this spinach and feta version goes great with a cup of tomato soup. But you could also serve it with a little dish of pasta sauce or pizza sauce for dipping!
  5. Add the olive oil and minced garlic to a skillet. Sauté over medium heat for about one minute, then add the frozen spinach (no need to thaw), and a pinch of salt and pepper. Continue to sauté over medium until most of the moisture has evaporated from the skillet.
  6. Divide half of the shredded mozzarella between two slices of bread. Top the mozzarella with the crumbled feta.
  7. Divide the cooked spinach between the two sandwiches, then top with the remaining shredded mozzarella and a pinch of crushed red pepper flakes. Top each sandwich with the second slice of bread, buttered side facing out.
  8. Heat a large skillet over medium-low. Once hot, add the sandwiches and cook on each side until golden brown and crispy on the outside and warm and gooey on the inside.
  9. Add a 1/2 tablespoon of olive oil and one minced clove of garlic to a small skillet. Cook the garlic for about a minute, then add ¼ lb. frozen spinach (you can just estimate ¼ of a one pound bag, or ⅓ of a 12oz. bag). Season with a pinch of salt and pepper and continue to sauté over medium until most of the moisture has evaporated.
  10. Flip the bread over so the unbuttered sides are facing up. Add about ÂĽ cup shredded mozzarella to two of the slices. Top each with a little crumbled feta.
  11. Add the cooked spinach on top of the mozzarella and feta.
  12. Add another ÂĽ cup shredded mozzarella to each along with a pinch of crushedred pepper. Top with the second piece of bread, butter side facing out.
  13. Heat a large skillet over medium-low. Once hot, add the sandwiches. Cook for about five minutes on each side, or until golden brown and crispy on the outside and melty and hot on the inside.
  14. OMG, this was amazing! Made better only by the addition of mushrooms, which I love to add to just about everything. I only had fresh spinach, and not frozen, so I don’t know if it would have tasted even better, but it was pretty amazing with fresh too. I will definitely be making this often!
  15. These sandwiches were delicious. The mozz and feta were so oozy when the sandwich was warm. I thought I would miss the cheddar, but I didn’t. The addition of spinach was an extra treat, too. Paired these with the Roasted Red Pepper Soup. Delicious combination. It’s a blustery October night in WI. Soup was the tickwet.
  16. Holy cow! That was better than it should have been. Genius. We served it with tomato soup and my kids actually didn’t complain about the spinach. thanks for a great recipe!
  17. I’ve been meaning to hop on here FOREVER and mention that I use this recipe every couple of weeks for an easy lunch for my wife and me. The only change I’ve made is we use naan instead of the ciabatta – I layer naan, cheese, spinach and cheese, then another slice of naan, spray both sides down with just a -tiny- bit of cooking spray, and then pop it in the oven @ 350 for about 15 minutes, flipping over halfway through. Great fast lunch that I can let cook with minimal checking while I get back to work. Thanks!
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