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Spanakopita Grilled Cheese Sandwiches

Spanakopita Grilled Cheese Sandwiches with Greek Salad

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Recipe Details


The genius mashup of grilled cheese and Greek spanakopita—a spinach and feta pie—made this recipe one of our favorites. Mozzarella, feta, and sautéed spinach are sandwiched between slices of sourdough, then seared until golden and melty. Sticking to the theme, we serve them with a classic Greek salad of tomato, cucumber, and herbs for a crunchy, juicy contrast to the cheese.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 810
  • Protein 25g
  • Total Carb 92g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    6 ounces
    baby spinach
  • dill
    1/8 ounce
  • garlic
    1 clove
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • sourdough bread
    4 slices
    sourdough bread
  • mayonnaise
    2 packets
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • lemon
  • English cucumber
    English cucumber
  • grape tomatoes
    3/4 pint
    grape tomatoes
  • dried oregano
    1/2 teaspoon
    dried oregano

What You’ll Need

  • 12" large nonstick pan
  • 10" medium heavy pan or large plate

Cooking Steps

  1. Sauté spinach

    Sauté spinach

    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.

  2. Assemble sandwiches

    Assemble sandwiches

    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.

  3. Cook sandwiches

    Cook sandwiches

    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.

  4. Prepare salad ingredients

    Prepare salad ingredients

    While sandwiches cook, halve lemon. Cut cucumber crosswise into ¼-inch rounds. Halve grape tomatoes.

  5. Finish Greek salad

    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.

  6. Plate spanakopita grilled cheese

    Plate spanakopita grilled cheese

    Halve spanakopita grilled cheese sandwiches crosswise and divide between serving plates. Serve with Greek salad. Dig in!

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