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Spanakopita Grilled Cheese

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Golden toasted whole grain bread filled with cheesy herby spinach. Served with fresh cucumbers and/or salad for a great meal. 


My happy corner of the kitchen and herb source. I used Thai basil, dill, Italian basil, and mint for the spinach mixture. 


You'll need feta cheese, spinach, scallions, nutmeg, and herbs. I had fresh mozzarella cheese so I added some of that to the feta,   
The sandwich will hold together better if you use a good sourdough or multigrain bread. 


After sautéing the onions, throw in the spinach, just long enough to wilt it. 

After draining the spinach chop it up and the herbs. 


Then mix up the herbs, spinach, and cheese then season with some salt, pepper, and nutmeg. 

Load up the bread with the spinach mixture. I sprayed the bread with olive oil first, 


then grilled the sandwich in a cast-iron skillet until golden brown, cover it with a lid to help the cheese melt. 

The next time I make this sandwich I plan on adding some garlic to the spinach mixture and some prosciutto.

I hope you make it, it's yummy. 

Spanakopita Grilled Cheese



    4 sandwiches

    3 tablespoons extra-virgin Greek olive oil or unsalted butter, plus more as needed

    1 large onion

    4 scallions, or 1 leek, chopped (and washed well, if using leek)

    8 cups (160 g) chopped fresh spinach

    1 cup (50 g) mixed chopped fresh dill, parsley, and/or fennel fronds

    Pinch of freshly grated nutmeg

    Salt and freshly ground black pepper

    2 cups (300 g) large chunks Greek feta

    8 (¼-inch-thick / 6 mm) slices good bread, preferably sourdough

    In a large skillet, heat 1½ tablespoons of olive oil or butter over medium heat. Add the onion and cook, stirring, until soft and lightly golden. Add the spinach and cook until wilted. Remove the mixture with a slotted spoon and drain well in a colander. Let cool.

    Combine the spinach mixture with the fresh herbs. Season with the nutmeg and salt and pepper to taste. Mix in the feta.

    Divide the mixture over 4 slices of the bread. Place the remaining 4 slices of bread on top.

    In a large cast-iron or nonstick skillet, heat the remaining 1½ tablespoons olive oil or butter (or use both together over medium heat). Add the sandwiches, one or two at a time, and cook until golden on one side. Flip carefully and press down on the sandwich with a spatula to flatten slightly. Cover the pan and cook for a few minutes to help the feta melt more easily. Repeat with remaining sandwiches, adding more olive oil and/or butter to the pan as needed. Serve immediately.

    My Greek Table: Diane Kochilas


And that's that!

Pan Seared Tofu Teriyaki

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Soy, now what!


Crispy and a bit sweet, tofu planks are seared then baked with a "Terrific Teriyaki Glaze" and served with buttered edamame. 
It didn't hit me until now that other than the tossed green salad it's an all soy meal. 

First things first. Slice the tofu into planks and wrap the planks between several layers of paper towels. Put a heavy weight on top of the planks and let the planks drain for at least 10 minutes. I'm trying to reduce my use of disposable products so I used a kitchen towel instead of paper towels and put a cast iron skillet on top. Worked a treat. 


While the tofu is draining, make the "Terrific Teriyaki Sauce," believe me, it is terrific and so simple. 
All you need is some soy sauce, sesame oil, mirin, dark brown sugar, garlic, and ginger, sesame seeds optional. Sooo good. 


In a skillet sear the tofu until golden brown. 


Lightly coat the bottom of a baking dish with a few tablespoons of the glaze.  

Add the tofu planks and spoon on some glaze, and bake until golden and bubbly. 


I used the Ninja Foodi on the bake function set to 390*, I first checked it after 5 minutes, then every few minutes after that. All you need to do is get the tofu a bit hotter and the glaze gooey and sticky. 

I hope you enjoy it as much as I did. 

Pan-Seared Tofu Teriyaki


  • Two 12- to 14-ounce packages extra firm organic tofu, drained

    1 tablespoon canola oil

    3/4 cup Terrific Teriyaki Glaze (recipe below) or your favorite store-bought)

    Set a rack in the middle of the oven and preheat the oven to 400ºF.

    Slice the tofu blocks in half horizontally to make them half as thick, then vertically, to make 4 equal-size rectangular tofu steaks from each package, for a total of 8. Place the tofu in a single layer on several layers of paper towels on either a plate or cutting board. Cover with more paper towels, place a plate or another cutting board on top, and rest a weight, such as a small skillet, on top of that. This will press the excess liquid from the tofu. Let the steaks drain for at least 10 minutes.

    In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Pat the tofu steaks dry and place them in the pan. Cook undisturbed until golden, 4 to 5 minutes. Flip and cook until golden brown on the other side, 4 to 5 minutes more. Remove the pan from the heat.

    In a casserole or baking pan large enough to hold the tofu in a single layer, spread just enough teriyaki glaze to lightly coat the bottom (2 to 3 tablespoons). Lay the tofu steaks on top and spoon on the remaining teriyaki glaze, coating them completely. Bake until browned and bubbly, 15 to 20 minutes. Serve hot.

    terrific teriyaki glaze

    makes 3/4 cup

    1 teaspoon sesame seeds (optional)

    1 teaspoon cornstarch

    1/2 cup low-sodium soy sauce

    2 tablespoons mirin

    2 tablespoons dark brown sugar

    1 teaspoon minced garlic

    1 teaspoon finely grated fresh ginger

    1 teaspoon sesame oil

    If using sesame seeds, cook them in a small dry skillet over medium heat, shaking the pan occasionally, until they begin to darken and give off a toasty aroma, 2 to 3 minutes. Transfer the seeds to a small plate and set aside.

    In a small mixing bowl, mix the cornstarch with 2 teaspoons of warm water. Set aside.

    In a small saucepan, combine the soy sauce, mirin, brown sugar, garlic, ginger, and 1/3 cup of water. Place over medium-high heat and stir occasionally until the sauce comes to a low boil. Reduce the heat to medium and add the dissolved cornstarch. Continue stirring until the sauce thickens, about 5 minutes. Remove from the heat and add the sesame oil and the sesame seeds, if desired.

    Use with your favorite teriyaki recipe. Store in the refrigerator for up to 1 week or freeze for up to 1 month.

    The Pollan Family Table Cookbook


And that's that!