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
Ingredients
-
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!
