Spinach and Feta Grilled Cheese

$3.40 recipe / $1.70 serving
by Beth - Budget Bytes
5 from 39 votes
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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 $8 for something like this at your local cafe, but not at home!

A stack of spinach and feta grilled cheese sandwich halves

Is This a Melt or a Grilled Cheese?

Okay, so technically this type of sandwich is called a “melt.” A melt is a grilled cheese that has other ingredients added, like vegetables or meat, whereas a grilled cheese is a cheese-only grilled sandwich. While the difference between a melt and a grilled cheese often sparks heated debates, I want people to be able to find this recipe on the internet and the data shows that people are searching for “spinach and feta grilled cheese,” not “spinach and feta melt”. The English language is fluid, and the use of the term “melt” is declining. So here we are! 

What Kind of Bread is Best for Grilled Cheese

I originally used ciabatta bread for this recipe, but it wasn’t available this time around so I chose a nice sourdough bread instead. Homemade focaccia would also be nice. Because the ingredients in this recipe are a little more hearty than your everyday grilled cheese sandwich, I would suggest using any sturdy bread that can hold up to the filling ingredients. Skip the soft white bread for this one. ;)

What Kind of Spinach to Use

I used frozen spinach for this recipe because it’s easy to keep on hand without worrying about it spoiling, but you could absolutely use fresh spinach if you have it. Just sauté it down until most of the moisture is gone, just as I did below with the frozen spinach.

As far as frozen spinach goes, you’ll want to buy the kind that comes loose in a bag rather than the type that is frozen into a block. That will allow you to thaw just enough for this recipe while leaving the rest in the freezer for your next cooking adventure.

What to Serve with Spinach and Feta Grilled Cheese

As with any grilled cheese sandwich, this spinach and feta version goes great with a cup of tomato soup. But you could also serve it with a little dish of pasta sauce or pizza sauce for dipping!

What Else Can I Add?

Oh, there are so many delicious possibilities for add-ins here: olives, artichokes, red onion, parmesan cheese… I’d not be against putting an egg on there, too. ;)

Overhead view of spinach and feta grilled cheese on a cutting board with a bowl of sauce
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Spinach and Feta Grilled Cheese

5 from 39 votes
Take your grilled cheese sandwich to the next level with this gourmet Spinach Feta Grilled Cheese! An easy and flavorful lunch idea.
A stack of spinach and feta grilled cheese sandwiches
Servings 2 1 sandwich each
Prep 5 minutes
Cook 10 minutes
Total 15 minutes


  • 1/2 Tbsp olive oil ($0.08)
  • 1 clove garlic, minced ($0.08)
  • 1/4 lb. frozen chopped spinach ($0.42)
  • 1 pinch salt and pepper ($0.05)
  • 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)


  • 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!

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Serving: 1sandwichCalories: 507kcalCarbohydrates: 32gProtein: 23gFat: 33gSodium: 962mgFiber: 4g
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Half of a spinach and feta grilled cheese dipping into pizza sauce

How to Make Spinach and Feta Grilled Cheese – Step by Step Photos

cooked spinach in a skillet

Add a 1/2 tablespoon 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 until most of the moisture has evaporated.

four slices of buttered bread

Spread about ½ Tbsp butter over one side of each slice of bread (four slices).

shredded mozzarella added to the bread

Flip the bread over so the unbuttered sides are facing up. Add about ¼ cup shredded mozzarella to two of the slices. Top each with a little crumbled feta.

cooked spinach added to the sandwiches

Add the cooked spinach on top of the mozzarella and feta.

more mozzarella added to the sandwiches

Add another ¼ cup shredded mozzarella to each along with a pinch of crushedred pepper. Top with the second piece of bread, butter side facing out.

Cooked sandwiches in the skillet

Heat a large skillet over medium-low. Once hot, add the sandwiches. Cook for about five minutes on each side, or until golden brown and crispy on the outside and melty and hot on the inside.

sliced sandwiches on a cutting board

Slice the sandwiches in half and serve!

A stack of spinach and feta grilled cheese sandwiches

Ooohhhh yesssssss.

Love Cheesy Melts? Try These Other Recipes:

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  1. 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!

  2. Way too easy, yet flavorful! Made 6 mini grilled cheeses for mom, husband and myself and we all enjoyed them very much. This and the spinach artichoke grilled cheese are my new favorite quick bite recipes. 

  3. These sandwiches were delicious. The mozz and feta were so oozy when the sandwich was warm. I thought I would miss the cheddar, but I didn’t. The addition of spinach was an extra treat, too. Paired these with the Roasted Red Pepper Soup. Delicious combination. It’s a blustery October night in WI. Soup was the tickwet.

  4. These were fabulous! We had a Mediterranean herb feta on hand, and used it. Talk about delicious! We will make this again soon!

  5. I was genuinely shocked at how incredible these were for how simple the recipe was. The red pepper flakes delivered the perfect kick. The feta was tangy and paired marvelously with the mozzarella. I feel like the spinach could have used a tad more flavor but that’s my personal taste. Great recipe!

  6. Great idea with the improvised panini-press Beth. Thanks!!

  7. Holy cow! That was better than it should have been. Genius. We served it with tomato soup and my kids actually didn’t complain about the spinach. thanks for a great recipe!

  8. I’ve been meaning to hop on here FOREVER and mention that I use this recipe every couple of weeks for an easy lunch for my wife and me. The only change I’ve made is we use naan instead of the ciabatta – I layer naan, cheese, spinach and cheese, then another slice of naan, spray both sides down with just a -tiny- bit of cooking spray, and then pop it in the oven @ 350 for about 15 minutes, flipping over halfway through. Great fast lunch that I can let cook with minimal checking while I get back to work. Thanks!

  9. hello, i just find your website and i am in love. I am a college student in Greece and this year I am trying to create a meal plan.But because, you know grocery shopping when you want to make something unique and healthy every day can be really expensive. The problem is that I am a foodie and I like big variety and balanced meals and thats not always in by bugdet. I really liked your recipes and once I try them I’ll send you a picture on Instagram !!! Have a nice day

  10. Made this about 3 times now husband loved it ! :) is very delicious with red onion

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