When our chefs created these grilled cheese sandwiches in the test kitchen, everyone in the office scooped them up in 5 seconds flat. Let’s just say that the glorious smell of spinach and feta cheese was permeating throughout our space and we’re all still thinking about it. Constantly. This is our sandwich-form take on Spanakopita, or ‘spinach pie’ in Greek–we’ve turned the traditional flavors into melty Spanakopita Grilled Cheese Sandwiches, with crumbled feta, sautéed organically sourced baby spinach and hearty slices of sourdough bread.
– Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did!
– Mayo doesn’t burn the way oil or butter does. Spreading it on the outside of your bread will help your sandwiches crisp to perfection. Placing a heavy object on top intensifies the heat.
1 clove garlic
⅛ ounce fresh dill, divided
5 ounces baby spinach
2 ounces crumbled feta cheese
2 packets mayonnaise
4 slices sourdough bread
2 ounces shredded mozzarella cheese, divided
½ English cucumber
1 pint grape tomatoes
¼ teaspoon dried oregano
2½ tablespoons olive oil
12″ large pan
medium heavy pan or another heavy object
Mince garlic. Rinse dill and roughly chop leaves, discarding stems. Rinse spinach. Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add garlic and spinach and sauté, stirring, until just wilted, 3–5 minutes. Season with ¼ teaspoon kosher salt and pepper as desired. Stir in feta and ½ of dill. Transfer to a plate and set aside.
Spread mayonnaise on 1 side of each bread slice (see Recipe Tip). Place mayo-side down on a clean dry surface. Top 2 slices with ½ of mozzarella, then add all of spinach-feta mixture. Add remaining mozzarella and finish with remaining bread slices, mayo-side up.
Wipe pan from spinach clean and place over medium heat. Add sandwiches. Place a medium heavy pan or another heavy object on top. Cook until bread is golden and cheese is melted, 3–4 minutes per side.
While sandwiches cook, halve lemon. Rinse cucumber and cut crosswise into ¼-inch slices. Rinse tomatoes and halve.
In a medium bowl, whisk together oregano, juice of 1 lemon, remaining dill, and 1½ tablespoons olive oil until fully combined. Add cucumber and tomatoes and toss to coat. Season with ¼ teaspoon kosher salt and pepper as desired.
Halve spanakopita grilled cheese sandwiches on a diagonal. Enjoy with Greek salad alongside.
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