Ingredients
Vegetables and Herbs
- 113 g spinach leaves (about 1.4 cups packed)
- 6-8 pieces sun-dried tomatoes packed in oil, chopped
- 1 pinch oregano
- 1 pinch red pepper flakes
Dairy
- ½ cup feta cheese, crumbled
- ¼ cup cheddar cheese, grated (or grated mozzarella cheese)
- 2 tablespoons butter, softened at room temperature
Bread and Oils
- 4 slices sourdough bread
- 1 tablespoon olive oil
Other
- 1 pinch salt
- 1 teaspoon honey (optional for serving)
Instructions
- Sauté Spinach: Heat olive oil in a non-stick pan over medium heat. Add the spinach leaves and sauté for 5-6 minutes until they wilt down. Sprinkle with a pinch of salt, stir well, and then transfer the cooked spinach onto a plate. Wipe the pan clean with a paper towel.
- Prepare Bread with Butter: Spread softened butter evenly on one side of each slice of sourdough bread. Place two slices of bread, butter side down, into the pan.
- Assemble Sandwich Filling: Arrange chopped sun-dried tomatoes on top of the bread slices in the pan, pressing gently with a spoon so they stick. Evenly distribute half of the crumbled feta cheese and half of the grated cheddar over the tomatoes. Add the sautéed spinach on top, then sprinkle the remaining feta and cheddar cheeses over the spinach. Finally, sprinkle oregano and red pepper flakes on the cheese layer.
- Top Sandwich: Place the remaining two slices of bread on top of each sandwich, butter side up.
- Cook Sandwiches: Cook the sandwiches over medium heat for about 5 minutes, or until the bottom bread is golden brown. Carefully flip the sandwiches and cook for an additional 5 minutes, or until the other side is toasted and the cheese inside has melted into a gooey filling.
- Serve: Remove the sandwiches from the pan. Optionally sprinkle extra thyme or oregano and red pepper flakes on top. Drizzle with a little honey if desired, then serve immediately for a warm, melty, and flavorful grilled cheese experience.
Notes
- You can substitute cheddar with mozzarella or another cheese of your choice for different flavors and meltiness.
- Adding honey balances the tanginess of feta and the spice of red pepper flakes with a touch of sweetness.
- For a nuttier flavor, use whole grain or multigrain sourdough bread.
- Feel free to add other ingredients such as caramelized onions, roasted red peppers, or olives for more depth of flavor.
- Use fresh spinach or baby spinach if desired; frozen spinach should be thawed and well-drained before use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
