Spinach Feta Grilled Cheese is the kind of sandwich that feels like a warm hug on a chilly afternoon. If you love the tangy saltiness of feta paired with melty mozzarella and bright, tender spinach, this riff on the classic grilled cheese will quickly become a seasonal favorite. It’s simple enough for a weeknight but elegant enough for a cozy weekend lunch. The contrast between crisp, buttery bread and a creamy, slightly crumbly cheese filling gives it a delightful texture, while garlic powder and a quick char add savory depth. If you want to mix it up, try pairing it with a light green salad or a fall-inspired side like the seasonal Honeycrisp and feta combo in this Honeycrisp apple + feta salad for a bright counterpoint.
Ingredients & Equipment
Ingredients:
- 2 slices of bread
- 1/2 cup fresh spinach
- 1/4 cup crumbled feta cheese
- 1/4 cup shredded mozzarella cheese
- 1 tbsp butter
- 1/2 tsp garlic powder
Notes:
- Use a sturdy sandwich bread (sourdough, country loaf, or whole wheat) so it crisps nicely without becoming soggy.
- Fresh spinach works best for a light green pop and fresh flavor; wilt it slightly if you prefer softer texture.
- Feta provides tang; if yours is brined, pat it dry before using to avoid excess moisture.
- Adjust garlic powder to taste, or use a light smear of garlic aioli for extra richness.
Helpful tools:
- Nonstick or cast-iron skillet
- Spatula (preferably thin and flexible to flip the sandwich easily)
- Cheese grater (for shredding mozzarella)
- Paper towel (to blot feta if needed)
- Optional: small sauté pan for quickly wilting spinach, or a blender if you want to make a quick spinach pesto for a different texture
Step-by-Step Instructions (with tips)
Heat a skillet over medium heat.
- Tip: Cast iron gives the best, even browning. Preheat for 2–3 minutes so the surface is uniformly warm.
Butter one side of each slice of bread.
- Tip: Spread softened butter evenly to the edges for consistent browning. For a richer flavor, use a garlic-herb butter or brush with olive oil.
On the unbuttered side of one slice, layer the spinach, feta cheese, and mozzarella cheese.
- Tip: If you prefer wilted spinach, briefly sauté the spinach in a dry pan for 30–60 seconds until just softened, then squeeze out excess moisture before layering. Alternatively, roast a few baby spinach leaves if you want a deeper, slightly caramelized note.
Sprinkle garlic powder over the cheese.
- Tip: For a fresher garlic flavor, mince half a clove of garlic and press it into the buttered top slice—or mix a pinch into softened butter before spreading.
Place the second slice of bread on top, buttered side up.
- Tip: Press gently to compact the sandwich so cheese makes contact and melts evenly. If the sandwich seems tall, fold spinach or break larger leaves to create even layering.
Cook in the skillet for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Tip: Keep the heat at medium or medium-low to allow the cheese to melt without burning the bread. If the bread browns too quickly, lower the heat and cover the skillet with a lid for 30–60 seconds to trap heat and help the cheese melt.
Serve warm.
- Tip: Let the sandwich rest for 1 minute before slicing to avoid cheese running out. Use a serrated knife for a clean cut.
Variations and extra tips:
- Spinach prep: roasting (toss with a little olive oil and roast at 400°F / 200°C for 8–10 minutes) gives an earthy, intensified flavor; quick sautéing preserves a brighter color and fresher taste.
- Add-ins: sun-dried tomatoes, thinly sliced red onion, or a smear of roasted red pepper spread add complexity.
- Cheese swaps: add a sprinkling of parmesan for nuttiness or use provolone for creamier meltability.
- Make it open-faced: broil for 1–2 minutes to crisp the top and finish melting the cheese.
For more grilled cheese inspiration and variations, consider a pesto version as a delicious alternative in this pesto grilled cheese recipe.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerate: Store cooled leftover grilled cheese in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a lid to refresh the crisp exterior while melting the center.
- Avoid microwaving if possible; it will make the bread chewy rather than crisp.
Freezing:
- Assembled and un-toasted: You can assemble sandwiches (but don’t butter the outside) and freeze them in a single layer on a baking sheet for 1–2 hours, then wrap individually in plastic wrap and foil. Freeze up to 1 month.
- Reheat from frozen: Bake at 375°F (190°C) for 15–20 minutes, then pan-fry briefly buttered side down to crisp, or toast in a sandwich press until golden and heated through.
Make-ahead ideas:
- Prep filling: Mix spinach and feta in advance and store in an airtight container in the fridge for 1–2 days. Shred mozzarella ahead of time and keep in the fridge.
- Par-bake bread: If planning for several sandwiches at once, you can butter bread and keep separated with parchment between slices in the fridge for up to a day; assemble and cook when ready.
Portioning advice:
- This recipe is written for one sandwich; scale up as needed. For group cooking, keep assembled sandwiches in the fridge and cook them in batches so each one stays fresh and crispy.
How to Use / Serve This Dish
Serving ideas:
- Start simple: Serve with a bowl of tomato soup for classic comfort — the tangy feta cuts through the richness of the soup beautifully.
- Light lunch: Pair with a crisp lemon-dressed green salad or a seasonal side like roasted beets or apple slices.
- Brunch upgrade: Add a fried egg inside the sandwich for extra richness and protein; the runny yolk pairs delightfully with salty feta.
- Mini sliders: Use small rolls and make party-sized bites with the same filling for gatherings.
Creative pairings:
- Fruit: Fresh pear or apple slices add a sweet, crunchy contrast to the salty cheese.
- Pickles: A side of quick-pickled cucumbers or red onions adds an acidic counterpoint.
- Spreads: Try a smear of honey mustard for a sweet-savory twist, or a thin layer of pesto for herbaceous depth — see an inspiration for combining herbs and cheese in a zucchini grilled cheese take and adapt the spreads to your sandwich.
Presentation tips:
- Slice diagonally to show off the melty interior and make the sandwich easier to pick up.
- Garnish plates with a few fresh spinach leaves or a sprinkle of crumbled feta for a pretty, seasonal touch.
FAQ
Q: Can I use frozen spinach?
A: Yes. Thaw frozen spinach fully and squeeze out as much liquid as possible before using; excess moisture will make the sandwich soggy. A quick sauté or patting dry in paper towels helps.
Q: What are the best bread choices for a grilled cheese with feta?
A: Choose sturdy breads with a good crumb — sourdough, country white, whole wheat, or a seeded loaf. Thin, delicate breads can fall apart as the filling warms and releases moisture.
Q: How long will leftovers keep?
A: Refrigerated leftovers are best eaten within 48 hours. If you want to keep sandwiches longer, freeze as described above for up to 1 month.
Q: Can I make this vegan or dairy-free?
A: Substitute crumbled plant-based feta and dairy-free shredded mozzarella. Use vegan butter for frying. Be aware that flavor and texture change somewhat; consider adding nutritional yeast for a savory boost.
Conclusion
Spinach Feta Grilled Cheese brings together seasonal greens, tangy feta, and melty mozzarella for a comforting sandwich that’s both simple and sophisticated—perfect for cozy nights, quick lunches, or a relaxed weekend brunch. If you’re looking for variations and inspiration from other home cooks, you might enjoy comparing approaches like this Budget Bytes Spinach and Feta Grilled Cheese or seeing herb-forward versions such as the Feta Grilled Cheese Sandwich with Spinach for ideas on adding herbs. For another home cook’s take with tips and tweaks, check out this Feta and Spinach Grilled Cheese Sandwich. Try this recipe tonight, make it your own, and don’t forget to share your favorite variations with friends and family—there’s something wonderfully cozy about passing along a beloved sandwich recipe.
Spinach Feta Grilled Cheese
Ingredients
Main Ingredients
- 2 slices slices of bread Choose sturdy sandwich bread like sourdough, country loaf, or whole wheat.
- ½ cup fresh spinach Fresh spinach works best for flavor; wilt slightly for a softer texture if preferred.
- ¼ cup crumbled feta cheese Pat dry if brined to avoid excess moisture.
- ¼ cup shredded mozzarella cheese Shred the mozzarella for better melting.
- 1 tbsp butter Use softened butter for spreading.
- ½ tsp garlic powder Adjust to taste; fresh minced garlic can be used for a stronger flavor.
Instructions
Preparation
- Heat a skillet over medium heat for even browning.
- Butter one side of each slice of bread evenly.
- On the unbuttered side of one slice, layer the spinach, feta, and mozzarella cheese.
- Sprinkle garlic powder over the cheese.
- Place the second slice of bread on top, buttered side up.
Cooking
- Cook in the skillet for 3-4 minutes on each side, until golden brown and the cheese has melted.
- Allow the sandwich to rest for 1 minute before slicing.
