When is a grilled cheese a melt, or when is a melt a grilled cheese?
Until that pressing question is answered, may I present what I call a spinach and feta grilled cheese. (I know, there is no feta in the picture above, but trust me, it’s in the mix. I just forgot to put it on the table for the photo.)
This easy grilled cheese with the addition of heart-healthy spinach would be approved by both — or that’s my story and I’m sticking to it.
Here’s how you make it: Prepare the spinach. I use frozen spinach. This is the only part of this sandwich that is what I would call “work.”
A 10-ounce bag of high quality spinach will yield about 4 ounces of de-stemmed, squeezed-dry spinach, enough for four sandwiches.
I’m using a small telera roll made by La Brea bakery. They’re about the size of your hand. A small ciabatta roll would work just as well.
The recipe is below, but basically you mix the prepared spinach with crumbed feta cheese, plus an equal amount of shredded mozzarella or provolone (or if you’re lucky, you’ll find a bag of the two cheeses mixed).
Another pro tip: Lightly griddle the telera roll (brushed with olive oil) before adding the stuffing, and then finish griddling, pressing down with a plate to make sure the bread is nice and toasted.
Spinach and Feta Grilled Cheese
A couple of things make this vegetarian grilled cheese special. One, spinach and feta are natural partners, but mozzarella and/or provolone add melty goodness. The telera roll (similar to a ciabatta roll) is a bit dry, so perfect for slathering with olive oil and griddling until nice and crisp. I do add a bit of mayo to my bread before the final griddle, and some Dijon for my husband. Pair with a green Greek salad for a full meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Vegetarian
- Method: griddle
- Cuisine: grilled cheese
1 10-ounce bag frozen spinach
3 ounces crumbled feta
3 ounces shredded mozzarella or provolone or a mix of both
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 telera or small ciabatta rolls
Prepare spinach according to package instructions. Drain and let cool enough to remove stems. Discard stems and squeeze remaining spinach leaves until dry. Set aside to cool completely if mixing the filling in advance.
Mix the squeeze-dried spinach with the cheeses. Season with salt and pepper.
Heat a griddle over medium heat. Split the rolls and brush inside and outside with olive oil. Place cut-side down on the griddle and toast until just lightly brown and warmed through. Remove to a cutting board, cut-side up.
Divide the spinach cheese mixture evenly between the 4 roll bottoms. (NOTE: add mustard and/or mayo to the top inside roll if desired). Place the top over the bottom and press down.
Return the sandwiches to the griddle, bottom-side down. Press with a plate. Griddle until browned, about 2 minutes, more or less. Flip and press down again with a plate. Griddle until browned, another minute or two.
Remove from heat and cut in half. Serve immediately.
The spinach cheese mixture can be made in advance. Just be sure the squeeze-dried spinach is completely cool before mixing with the cheeses. Store in the refrigerator for up to 4 days.
Keywords: grilled cheese, spinach, feta