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!
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
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. ;)
Spinach and Feta Grilled Cheese
- 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!
See how we calculate recipe costs here.
How to Make Spinach and Feta Grilled Cheese – Step by Step Photos
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.
Spread about ½ Tbsp butter over one side of each slice of bread (four slices).
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.
Add the cooked spinach on top of the mozzarella and feta.
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.
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.
Slice the sandwiches in half and serve!