Move over, grilled cheese—this Spinach and Feta version bursts with flavor!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. This spin on grilled cheese came easily to me.
- ½ Tbsp olive oil ($0.11)
- 1 clove garlic (minced, $0.08)
- ¼ lb. frozen chopped spinach ($0.42)
- 4 slices bread ($1.00)
- 2 Tbsp butter ($0.20)
- 1 cup shredded mozzarella ($1.15)
- 1 oz. feta ($0.62)
- 1 pinch crushed red pepper ($0.02)
- salt (to taste, $0.05)
- black pepper (to taste, $0.05)
- Add the olive oil and minced garlic to a skillet. Sauté over medium heat for about one minute, then add the frozen spinach (no need to thaw), and a pinch of salt and pepper. Continue to sauté over medium until most of the moisture has evaporated from the skillet.
- Spread butter over one side of each of the slices of bread. Flip the bread over so the buttered side is facing down as you build the sandwiches.
- Divide half of the shredded mozzarella between two slices of bread. Top the mozzarella with the crumbled feta.
- Divide the cooked spinach between the two sandwiches, then top with the remaining shredded mozzarella and a pinch of crushed red pepper flakes. Top each sandwich with the second slice of bread, buttered side facing out.
- Heat a large skillet over medium-low. Once hot, add the sandwiches and cook on each side until golden brown and crispy on the outside and warm and gooey on the inside.
- Cut the sandwiches in half and serve!
Because I add spinach to everything. I keep frozen spinach on hand so I can toss a handful into whatever I’m cooking and spinach felt like such a natural addition to my usual grilled cheese. I also added a little feta cheese for a tangy punch, a few spicy flakes of red pepper, and toasted it up on some good bread.
The result was something truly spectacular. This Spinach Feta Grilled Cheese only takes a few minutes more than regular grilled cheese, and it’s SO worth the extra effort. No joke, you’ll pay about $10+ for something like this at your local cafe, but not at home!
“OMG, this was amazing! Made better only by the addition of mushrooms, which I love to add to just about everything. I only had fresh spinach, and not frozen, so I don’t know if it would have tasted even better, but it was pretty amazing with fresh too.
I will definitely be making this often!”
Easy spinach and feta Grilled Cheese
I always keep frozen spinach on hand because it’s my secret way to sneak greens into everything—even grilled cheese.
So when I decided to upgrade my usual sandwich, I tossed a handful of cooked spinach and tangy feta cheese into the mix, added a few red pepper flakes for a gentle kick, and toasted it all in butter-brushed sturdy bread. The result?
A spinach and feta grilled cheese that takes just minutes more than the ordinary version, but delivers so much more flavor. It’s now one of my go-to sandwich recipes—easy, satisfying, and totally worthy of a place in my lunch rotation (or dinner, and yes, even brunch!).
RECIPE TIPS
- Skip the white bread. I originally used ciabatta bread for this recipe, but it wasn’t available, so I chose a sourdough instead. Homemade focaccia would also be nice. Because the ingredients in this recipe are a little more hearty than your everyday grilled cheese, I would suggest using a sturdy bread that can hold up the filling. Skip the soft white bread for this one. )
- Frozen spinach. I used frozen spinach for this recipe because it’s easy to keep on hand; however, you could also use fresh. Just sauté it down until it wilts. Buy the frozen spinach that comes loose in a bag rather than the frozen block. This will allow you to thaw just enough for this recipe while leaving the rest in the freezer for your next cooking adventure.
- Take your sandwich to the next level. There are so many delicious possibilities to upgrade your sandwich even more. Try adding olives, artichokes, red onion, parmesan cheese…I’d not be against putting an egg on there, too. )
How to Make Spinach and Feta Grilled Cheese Step-by-Step Photos
Cook the garlic and spinach: Add ½ Tbsp of olive oil and one minced clove of garlic to a small skillet.
Cook the garlic for about a minute, then add ¼ lb. frozen spinach (you can just estimate ¼ of a one-pound bag, or ⅓ of a 12oz. bag). Season with a pinch of salt and pepper and continue to sauté over medium heat until most of the moisture has evaporated.
Butter the bread: Spread about ½ Tbsp butter on one side of each slice of bread (four slices). Add the cheese: Flip the bread over so the unbuttered sides are facing up. Add about ¼ cup shredded mozzarella to two of the slices and top each with a little crumbled feta.
Add the spinach: Top the mozzarella and feta with the cooked spinach. Add more cheese: Add another ¼ cup shredded mozzarella along with a pinch of crushed red pepper. Place the second piece of bread on top with the butter side facing out.
Cook: Heat a large skillet over medium-low heat. Once hot, add the sandwiches and cook for about five minutes on each side, or until golden brown and crispy on the outside and melty and hot on the inside.
Serve: Slice the sandwiches in half and serve! Enjoy! serving suggestions
As with any grilled cheese sandwich, this spinach and feta version goes great with a cup of tomato soup and a nice slice of apple pie for dessert. If I’m in the mood for dipping, I’ll eat it with pasta sauce or pizza sauce on the side.
Storage and Reheating
If you aren’t able to finish your sandwich, wrap it tightly in plastic wrap or place it in an airtight container and store it in the fridge for 3-4 days.
Reheat in a warm skillet or in the microwave until warmed through and gooey again.