I love how my Mediterranean Spinach Grilled Cheese pairs nutrient-rich spinach with tangy feta and sun-dried tomatoes into a quick, inventive sandwich you’ll be curious to try.

Jump to Recipe

I always thought grilled cheese couldn’t surprise me until I tried bright fresh baby spinach with crumbly feta. This Mediterranean Spinach Grilled Cheese is not the sleepy school lunch it sounds like, it wakes up with tang and salty bite and those contrasting textures keep sneaking up on you.

I keep calling it one of my favorite Creative Sandwich Ideas when I want something quick but interesting, and every time I bite into it I wonder why I waited so long. It’s not perfect, sometimes the spinach wilts more than I’d like, but that little flaw somehow makes it honest and moreish, you’ll probably agree.

Ingredients

Print Recipe (No Advertisments)

Bread: hearty sourdough gives carbs and fibre, it’s chewy and holds up to fillings.
Spinach: packed with iron and fibre, light earthy taste, adds freshness and nutrients.
Feta: salty, tangy, adds protein and calcium, crumbles into creamy pockets of flavor.
Mozzarella: mild melty cheese, gives gooey texture, fewer calories than some aged cheeses.
Sun dried tomatoes: chewy sweet tang, concentrated umami and vitamin C, brightens each bite.
Garlic: pungent, boosts savory depth, small amount gives big flavor and antioxidants.
Basil: fresh herbal lift, aromatic oils add brightness, low calorie and nice fragrance.
Olive oil and butter: fat for browning and flavor, helps crisp crust and melt cheese.

Ingredient Quantities

4 slices sturdy bread (sourdough or ciabatta)

2 tbsp unsalted butter, softened (for spreading)

1 tbsp olive oil

4 cups fresh baby spinach (about 4 oz)

1 large clove garlic, minced

1/2 cup crumbled feta (about 3 oz)

1/2 cup shredded mozzarella or provolone (about 2 oz)

1/4 cup sun dried tomatoes, chopped (oil packed, drained)

2 tbsp chopped fresh basil (or a few torn leaves)

1/4 small red onion, thinly sliced (optional)

1 tsp lemon juice (optional, for brightness)

Salt and freshly ground black pepper, to taste

Pinch crushed red pepper flakes, optional

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first: drain and chop the sun dried tomatoes, crumble the feta and shred the mozzarella, mince the garlic, chop the basil and thinly slice the red onion if using, measure the spinach and soften the butter.

2. Heat 1 tbsp olive oil in a large skillet over medium heat, add the garlic and cook about 30 seconds until fragrant, then add the spinach in batches, seasoning with a pinch of salt, some pepper, and the red pepper flakes if you like heat; toss until wilted, 2 to 3 minutes.

3. Add the optional 1 tsp lemon juice while the spinach is hot, then transfer the spinach to a bowl and squeeze out as much moisture as you can with a clean kitchen towel or paper towels; this step is key so the sandwich doesn’t get soggy.

4. In the same bowl combine the squeezed spinach with 1/2 cup crumbled feta, 1/2 cup shredded mozzarella, the chopped sun dried tomatoes, 2 tbsp chopped basil, and the thinly sliced red onion; taste and adjust salt and pepper a little if needed.

5. Spread the softened 2 tbsp butter on one side of each of the 4 bread slices (buttered side will be the outside). Divide the spinach-cheese mixture between two sandwiches, putting the filling on the unbuttered sides, then top with the remaining bread slices, buttered side out.

6. Heat a clean skillet over medium-low. Place one sandwich in the pan buttered side down and cook slowly, about 3 to 4 minutes, until the bread is golden and the cheese starts to melt. Press gently with a spatula or use a smaller pan or foil-wrapped can to weight it down for even contact.

7. Flip the sandwich and cook the second side 2 to 4 minutes until golden and the cheese is fully melted; if the bread is browning too fast before the cheese melts, lower the heat and cover the pan for a minute or two to trap heat and finish melting.

8. Remove from the pan, let the sandwich rest about 1 minute, slice and serve warm. If you want a crisper crust, toast the bread lightly before assembling, or use a panini press and watch the heat so the cheese melts without burning the bread.

Equipment Needed

1. Large skillet (10 to 12 in), for wilting the spinach and grilling the sandwiches
2. Spatula (wide, sturdy) to flip and press the sandwiches
3. Cutting board, preferably a sturdy one not the flimsy kind
4. Chef’s knife for chopping sun dried tomatoes, basil and slicing the onion
5. Mixing bowl to combine the squeezed spinach and cheeses
6. Measuring spoons/cups for the oil, lemon juice and cheeses
7. Butter knife or small offset spatula to spread the softened butter
8. Clean kitchen towel or a stack of paper towels to squeeze out the spinach moisture
9. Something to weight the sandwich while cooking like a smaller pan or a foil wrapped can, or a panini press if you got one

FAQ

Q: Is this recipe vegetarian or vegan? A: It's vegetarian as written, cause of the feta and mozzarella. To make it vegan swap in a good dairy free feta and shredded vegan mozzarella, and use vegan butter or olive oil for the outside, but note texture and flavor will be a little different, not exactly the same.

Q: How do I keep the sandwich from getting soggy? A: Cook the spinach until it just wilts and then squeeze it really well in a clean towel to get rid of excess water, drain the sun dried tomatoes, and toast the bread in butter or oil first so it forms a barrier. Cook on medium low heat so the cheese melts without burning the bread, and press gently with a spatula while cooking.

Q: Can I use frozen spinach? A: Yes, but thaw it completely, squeeze out all the moisture, then sauté it briefly with the garlic so it tastes fresh. If you skip squeezing the water it'll make the sandwich soggy, so don't skip that step.

Q: What cheese combo works best? A: The feta gives tang and salt, the mozzarella or provolone gives gooey melt. Stick to about a 50 50 balance by volume, crumble the feta and shred the melty cheese so it melts evenly. If you like it creamier add a little ricotta or a smear of cream cheese.

Q: Can I make the filling ahead of time? A: Yep, you can cook the spinach mix a day ahead, cool it, and store it in the fridge in an airtight container. Give it a quick reheat or use it cold if you prefer, then assemble and grill. For best crust reheat the sandwich in a skillet or toaster oven instead of the microwave.

Q: Any good swaps or add ins? A: Try chopped kalamata olives, marinated artichoke hearts, sliced roasted red peppers, or a few chopped toasted pine nuts. If you want heat add a pinch of crushed red pepper flakes or some sliced pepperoncini. Taste as you go, salt carefully since the feta is salty.

Mediterranean Spinach Grilled Cheese Recipe Substitutions and Variations

Bread: swap sourdough/ciabatta for whole wheat or multigrain for nuttier flavor, thick-cut focaccia for an olive-oil kissed crumb, or pita/flatbread if you want a quicker fold-together sandwich.
Butter (for spreading): use extra-virgin olive oil brushed on the outside for lighter toast, mayonnaise on the outside for extra golden crisp, or vegan butter if you need dairy-free.
Feta: try goat cheese (chevre) for a creamier tang, ricotta salata for a salty crumbly bite, or halloumi slices if you want something that grills without melting away.
Sun-dried tomatoes: swap for roasted red peppers for smoky-sweet notes, chopped kalamata olives for a briny punch, or halved cherry tomatoes tossed briefly in olive oil for a fresher pop.

Pro Tips

– Press the spinach like you mean it. After cooking, squeeze it in a towel until almost dry, then press the chopped sun dried tomatoes on a paper towel too so they don’t leak oil into the sandwich. Too much moisture = soggy bread, and nobody wants that.

– Help the cheese melt faster. Shred the mozzarella extra fine or chop it small, and reserve a little to sprinkle directly on the hot pan before you flip so it melts and seals the bread. A spoonful of cream cheese or mayo mixed into the filling will also make it creamier and melt more smoothly, but go light cause the feta is salty.

– Cook low and slow, and use weight. Medium-low heat, press gently with a spatula or a small weighted pan, and if the bread is browning before the cheese melts, cover the pan for a minute to trap heat. If you rush it with high heat the outside will burn and the inside will still be cold.

– Taste as you go and keep salt in check. Feta adds a lot of salt, so wait to add extra until after you mix the filling. A little lemon zest or a tiny splash of juice brightens everything, but add it sparingly so it doesn’t make the filling wet. Let the sandwich rest a minute before slicing so the cheese firms up a bit, it’s easier to cut and less messy.

Mediterranean Spinach Grilled Cheese Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I love how my Mediterranean Spinach Grilled Cheese pairs nutrient-rich spinach with tangy feta and sun-dried tomatoes into a quick, inventive sandwich you'll be curious to try.

Servings

servings

Calories

378

kcal

Equipment: 1. Large skillet (10 to 12 in), for wilting the spinach and grilling the sandwiches
2. Spatula (wide, sturdy) to flip and press the sandwiches
3. Cutting board, preferably a sturdy one not the flimsy kind
4. Chef’s knife for chopping sun dried tomatoes, basil and slicing the onion
5. Mixing bowl to combine the squeezed spinach and cheeses
6. Measuring spoons/cups for the oil, lemon juice and cheeses
7. Butter knife or small offset spatula to spread the softened butter
8. Clean kitchen towel or a stack of paper towels to squeeze out the spinach moisture
9. Something to weight the sandwich while cooking like a smaller pan or a foil wrapped can, or a panini press if you got one

Ingredients

4 slices sturdy bread (sourdough or ciabatta)
2 tbsp unsalted butter, softened (for spreading)
1 tbsp olive oil
4 cups fresh baby spinach (about 4 oz)
1 large clove garlic, minced
1/2 cup crumbled feta (about 3 oz)
1/2 cup shredded mozzarella or provolone (about 2 oz)
1/4 cup sun dried tomatoes, chopped (oil packed, drained)
2 tbsp chopped fresh basil (or a few torn leaves)
1/4 small red onion, thinly sliced (optional)
1 tsp lemon juice (optional, for brightness)
Salt and freshly ground black pepper, to taste
Pinch crushed red pepper flakes, optional

Directions

Prep everything first: drain and chop the sun dried tomatoes, crumble the feta and shred the mozzarella, mince the garlic, chop the basil and thinly slice the red onion if using, measure the spinach and soften the butter.
Heat 1 tbsp olive oil in a large skillet over medium heat, add the garlic and cook about 30 seconds until fragrant, then add the spinach in batches, seasoning with a pinch of salt, some pepper, and the red pepper flakes if you like heat; toss until wilted, 2 to 3 minutes.
Add the optional 1 tsp lemon juice while the spinach is hot, then transfer the spinach to a bowl and squeeze out as much moisture as you can with a clean kitchen towel or paper towels; this step is key so the sandwich doesn’t get soggy.
In the same bowl combine the squeezed spinach with 1/2 cup crumbled feta, 1/2 cup shredded mozzarella, the chopped sun dried tomatoes, 2 tbsp chopped basil, and the thinly sliced red onion; taste and adjust salt and pepper a little if needed.
Spread the softened 2 tbsp butter on one side of each of the 4 bread slices (buttered side will be the outside). Divide the spinach-cheese mixture between two sandwiches, putting the filling on the unbuttered sides, then top with the remaining bread slices, buttered side out.
Heat a clean skillet over medium-low. Place one sandwich in the pan buttered side down and cook slowly, about 3 to 4 minutes, until the bread is golden and the cheese starts to melt. Press gently with a spatula or use a smaller pan or foil-wrapped can to weight it down for even contact.
Flip the sandwich and cook the second side 2 to 4 minutes until golden and the cheese is fully melted; if the bread is browning too fast before the cheese melts, lower the heat and cover the pan for a minute or two to trap heat and finish melting.
Remove from the pan, let the sandwich rest about 1 minute, slice and serve warm. If you want a crisper crust, toast the bread lightly before assembling, or use a panini press and watch the heat so the cheese melts without burning the bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.