Spanakopita Grilled Cheese Sandwiches with Greek Salad
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 6 ouncesbaby spinach
- 1/8 ouncedill
- 1 clovegarlic
- 2 ouncescrumbled feta cheese
- 4 slicessourdough bread
- 2 packetsmayonnaise
- 2 ouncesshredded mozzarella cheese
- 1/2English cucumber
- 3/4 pintgrape tomatoes
- 1/2 teaspoondried oregano
What You’ll Need
- 12" large nonstick pan
- 10" medium heavy pan or large plate
Rinse all produce. Pat spinach dry with paper towel and roughly chop. Roughly chop dill leaves, discarding stems. Mince garlic. Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. When oil is shimmering, add spinach and garlic and sauté, stirring, until spinach is just wilted, 2-3 minutes. Remove pan from heat. Once cool, wrap spinach in paper towel; squeeze to remove excess liquid.
Transfer spinach to a medium bowl with feta, half of dill, ⅛ teaspoon salt, and pepper; stir to combine. Place bread slices on a clean, dry surface. Spread mayonnaise over 1 side of each bread slice, then flip. Sprinkle half of mozzarella over plain sides of 2 bread slices, then top with spinach filling, reserving bowl. Finish with remaining mozzarella and remaining bread slices, mayonnaise-side up.
Wipe pan from spinach clean and return to medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add sandwiches. Place a medium heavy pan or large plate on top and cook until bread is golden brown and cheese is melted, 3-4 minutes per side. Transfer to cutting board.
Prepare salad ingredients
While sandwiches cook, halve lemon. Cut cucumber crosswise into ¼-inch rounds. Halve grape tomatoes.
Finish Greek salad
Wipe bowl from filling clean and add dried oregano, juice of 1 lemon, remaining dill, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Whisk to fully combine. Add cucumber and grape tomatoes and toss to coat.
Plate spanakopita grilled cheese
Halve spanakopita grilled cheese sandwiches crosswise and divide between serving plates. Serve with Greek salad. Dig in!