Description
This easy spinach and feta grilled cheese sandwich combines sautéed spinach, sun-dried tomatoes, feta, and cheddar for a quick, flavorful vegetarian meal.
Ingredients
Scale
- ½ tablespoon olive oil
- 2 cups spinach leaves
- A pinch of salt
- 4 slices sourdough bread
- 2 tablespoons butter, softened
- 6–8 pieces sun-dried tomatoes, chopped
- ½ cup crumbled feta cheese
- ¼ cup shredded cheddar cheese (or mozzarella)
- A pinch of oregano
- A pinch of crushed chili flakes
- Honey (optional, for serving)
Instructions
- Heat olive oil in a non-stick pan. Add the spinach and sauté for 5–6 minutes until wilted. Season with a pinch of salt and transfer to a plate. Wipe the pan clean.
- Spread butter on one side of each bread slice. Place two slices butter-side down in the pan.
- Top each slice with chopped sun-dried tomatoes, pressing slightly. Add half of the feta, half of the cheddar, and the sautéed spinach.
- Add the remaining feta and cheddar on top, then sprinkle with oregano and chili flakes. Close with the second bread slice, buttered side up.
- Cook over medium heat for 5 minutes, or until the bottom is golden. Flip and cook the other side for another 5 minutes until the cheese is gooey.
- Optional: Sprinkle extra oregano or chili flakes and drizzle with honey before serving.
Notes
- Use sturdy bread like sourdough to avoid sogginess.
- If using frozen spinach, thaw and drain well to reduce moisture.
- Cook on medium heat to ensure even browning and cheese melting.
- Feel free to add sautéed onions, mushrooms, or an egg for variation.
- Olive oil can be used instead of butter for grilling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 5.1 g
- Sodium: 1945.5 mg
- Fat: 31.8 g
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 34.5 g
- Fiber: Unknown
- Protein: 15.8 g
- Cholesterol: 80.2 mg