So, Let Me Tell You About This Grilled Cheese...
You know those recipes that sneak up on you? The ones you throw together because you’re hungry, but then—bam!—they become a family favorite? That’s exactly what happened with this Mediterranean Spinach Grilled Cheese. It started as a last-minute lunch (I’d forgotten I’d invited my cousin over, oops), and now it’s the sandwich my kids fight over. And honestly, I don’t even mind making it three times a week. My dog Max gets so excited he does his little happy dance while I’m grating cheese—though, full disclosure, he’s equally excited for carrots.
Why You'll Love This—I Mean, I Sure Do
I make this when I want something quick but still kinda fancy-feeling. My family goes wild for it because it’s gooey, herby, and full of that bright Mediterranean flavor—especially on days when I can't be fussed with a full-on meal (I think it's the feta; pretty sure they're addicted). Also, sometimes spinach just sits in my fridge looking sad, and this is the perfect rescue mission. And you know how melting cheese can sometimes go all weird and oily? I’ve finally figured out how to dodge that—more on that later.
What You’ll Need (Or What I Usually Grab)
- 4 slices sturdy bread (sourdough is my fav, but rye or whole wheat works when I run out)
- 1 big handful fresh spinach (or honestly, frozen is fine if you’re in a pinch—just squeeze it dry first)
- ½ cup crumbled feta cheese (I use the sheep’s milk kind from the corner shop, but any brand will do the trick)
- ½ cup shredded mozzarella (sometimes I go for provolone, especially if it’s lurking in the fridge)
- 2-3 sun-dried tomatoes, chopped (the kind packed in oil are best, but I’ve used the dry ones after a soak—no disasters so far)
- 2 tablespoons Kalamata olives, sliced (optional, unless my husband’s around—then it’s required)
- 1 teaspoon dried oregano (fresh is lovely, but let’s be real, I rarely have it on hand)
- Butter or olive oil for the pan and bread (my grandmother swore by salted butter, but olive oil is more Mediterranean, I suppose...)
- Salt & pepper, to taste
Here’s How I Throw It Together
- First off, prep your bread. Butter one side of each slice (or slather with olive oil if you’re feeling posh). I always forget this step until my hands are messy, so maybe do it first.
- Mix the filling. In a bowl, toss together spinach, feta, mozzarella, oregano, sun-dried tomatoes, and olives. Season with a pinch of salt and some black pepper. This is where I usually sneak a taste—just to make sure it’s not too salty (or, let’s be honest, because I’m impatient).
- Assemble. Pile the spinach mixture on the unbuttered side of two bread slices. Top with the other slices, buttered side out. Don’t worry if it looks like too much filling; it squishes down, promise.
- Grill time! Heat a skillet over medium-low. Lay in the sandwiches and press them lightly—sometimes I use a spatula, sometimes my clean hand (shh, don’t tell). Cook until golden brown, about 3–4 minutes per side. If you’re like me and get distracted, check often so you don’t end up with a charred mess (ask me how I know).
- Let it rest (just a sec). Give it a minute or two before slicing—easier said than done, I know. Somehow, it tastes better when you’re not burning your mouth.
A Few Notes, Learned the Messy Way
- If the spinach releases too much liquid, just squeeze it out (I once skipped this and had a soggy disaster—don’t recommend).
- Don’t overfill the sandwich—trust me, the cheese will try to escape anyway.
- I tried using goat cheese once, thinking it’d be amazing. It was...interesting. Maybe too tangy for me.
- If you’re out of sun-dried tomatoes, roasted red peppers make a good swap, though you might want to pat them dry first.
Variations I’ve Tested (Some Winners, Some Not So Much)
- Swapped out feta for ricotta—too mild, didn’t really pop. Wouldn’t bother again.
- Added a bit of pesto to the filling once. Actually, I find it works better if you spread pesto on the bread instead. Otherwise, it gets lost in the mix.
- For a vegan version, I tried Violife feta and grated vegan mozz—it melted okay, tasted pretty good! Or at least, my vegan cousin thought so.
- If you like spice, a tiny pinch of red pepper flakes does the trick.
My Usual Kitchen Tools (And Some Hacks)
- I use a cast iron skillet, but any nonstick pan will do. Don’t have one? I’ve made these under the broiler before (just keep a close eye; they go from perfect to burnt faster than you’d think).
- Sometimes I press the sandwich down with a small saucepan, to get that café-style crust. No fancy panini press required, though if you’ve got one, go wild.
Keeping Leftovers (If You’re Lucky)
Wrap any leftovers in foil and stick them in the fridge. They’ll reheat okay in a toaster oven or skillet—never quite as crispy, but still pretty tasty. Though honestly, in my house it never lasts more than a day! Once, I found half a sandwich behind the fruit bowl—my son swears he was saving it for later. Uh-huh.
How I Like to Serve It (And What the Family Says)
I think this tastes even better the next day with a simple tomato salad (especially if you use this Mediterranean salad I found on Smitten Kitchen). Sometimes we have it with a bowl of soup—my youngest dips her sandwich in tomato soup like it’s the law. Or just with kettle chips, on a lazy Sunday. Oh—and it’s surprisingly good cut into triangles for party snacks. Just saying.
Lessons Learned: My Grilled Cheese Pro Tips
- Don’t rush the grilling. I once tried cranking the heat to hurry things along and ended up with burnt bread and cold cheese. Not my finest moment.
- Actually, I find it works better if you cook low and slow—gives the cheese time to get super melty.
- If you’re using a lot of fillings, gently press down on the sandwich while it’s cooking so it doesn’t fall apart when you flip.
- And if you’re buying feta, look for one that’s in brine; it just tastes fresher. Here’s a feta guide from Serious Eats that I found super helpful.
FAQ—Real Questions People Actually Asked Me
- Can I use frozen spinach? Yep! Just thaw and squeeze out any liquid—otherwise, soggy city.
- What’s the best bread? I love sourdough for the tang, but honestly, whatever decent bread you’ve got works. Even white sandwich bread, in a pinch.
- Does this work in a toaster? Not really, unless you’ve got one of those sandwich cages. I tried once and just made a mess. Lesson learned.
- Can I prep the filling ahead? Absolutely. I mix up the spinach, cheese, and extras and keep it in the fridge for 2–3 days. Makes lunch a snap.
- How do I keep the cheese from leaking out? I wish I had a magic solution, but some always escapes. Press the edges a bit, but if it oozes—well, that’s the cook’s treat!
One last thing—if you’re looking for a great cast iron pan, I seriously love my Lodge skillet. Not sponsored, just a fan. That’s about it; now I’m hungry. Go make a sandwich, will ya?
Ingredients
- 8 slices whole grain bread
- 2 cups fresh spinach leaves
- ½ cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1 medium tomato, thinly sliced
- ¼ cup sliced black olives
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
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1Heat 1 tablespoon of olive oil in a skillet over medium heat. Add spinach and sauté for 1-2 minutes until wilted. Season with salt, pepper, and dried oregano. Remove from heat.
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2Lay out the bread slices. Evenly distribute sautéed spinach, tomato slices, black olives, feta cheese, and mozzarella cheese on 4 slices of bread. Top with the remaining bread slices to form sandwiches.
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3Brush the outside of each sandwich with the remaining olive oil.
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4Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 4-5 minutes on each side, pressing gently, until the bread is golden brown and the cheese is melted.
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5Remove from heat, slice in half, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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