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!

Fried Green Beans, Halloumi & Lemon-Tiganita Fasolakia

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First of all, it's fried, and crispy and crunchy. Second of all, it's fried and cheesy. Third of all, it's fried, lemony and tangy. Try and top that!

What you'll need to make this delicious Greek staple is,


Green beans, Halloumi cheese, lemon, flour, cornstarch, parsley, lemon zest, garlic, salt and pepper, soda water, olive oil, and oil for frying. 

According to the notes in the cookbook, the flat Romano beans are ideal for this but the Blue Lake beans will be fine. The batter is also good for young fava beans, the entire pod, and squash blossoms. 

In a large bowl combine the flour, cornstarch salt, and pepper. 


To the flour mixture, add the parsley, lemon zest, and garlic. Add the soda water and olive oil and whisk until most of the lumps are gone. 

After a quick toss with flour, the beans, cheese, and lemon are dipped into the batter then, 


into the 360* spa. It's important to fry a mix of them together, don't fry just the beans or cheese or lemon separately. You'll need the lemon essence imparted into the oil. There was a big improvement in the flavor of the beans that were fried with the lemon slices. Also, I noticed the lemons were a bit sweeter after frying, still tangy but a bit sweeter. 

Another reason you should fry a mix of them together is because lemons are so juicy you don't want the water-hot oil reaction, so don't fry them alone, always just one or two with the beans and cheese.

Just for fun Google water-hot oil reaction. I had that happen to me once, and that was one time too many. 


Fried Green Beans, Halloumi & Lemon


  • For the batter

    1 1/4 cups unbleached all-purpose flour
    1/2 cup cornstarch 
    1 tablespoon chopped flat-leaf parsley
    1/4 teaspoon grated lemon zest
    1/4 teaspoon minced garlic
    Sea salt and freshly ground pepper
    2 cups chilled soda water
    2 teaspoons extra-virgin olive oil
    For the beans, cheese and lemon
    4 quarts canola oil
    1 pound tender green beans, trimmed and moistened
    8 lemon slices, about 1/8 inch thick
    1/4 pound halloumi cheese, in 4 slices, each broken in half lengthwise
    1/2 cup unbleached all-purpose flour
    Minced flat-leaf parsley for garnish Lemon halves for serving


  1. For the batter: In a large bowl, combine the flour, cornstarch, parsley, lemon zest, garlic, 2 teaspoons salt, and a pinch of pepper. Mix well with a whisk. Add the soda water and olive oil and whisk just until most of the lumps are gone. Don’t overmix, or you will deflate the batter. Let rest at room temperature for 10 minutes, or cover and refrigerate for up to 3 hours. Mix gently before using.

    In a large, heavy pot, heat the canola oil until it registers 360°F on a deep-frying thermometer. Put the beans, lemon slices, and cheese in a colander set over a bowl. Toss with the 1/2 cup flour, then shake off the excess. Working in small batches, dip a few of the beans, lemon slices, and cheese in the batter. Lift them out, letting the excess batter drip back. Fry until the lemon and the cheese start to brown (the beans will not brown much), about 2 minutes, agitating them frequently in the oil with tongs or a wire-mesh skimmer. Lift them out with tongs or a skimmer onto a tray lined with paper towels. Sprinkle with salt. Keep warm in a low oven while you fry the remainder.

    Transfer the fried beans, lemons, and cheese to a platter and garnish with a light sprinkle of parsley. Serve hot with the lemon halves.

    Kokkari: Comtemporary Greek Flavors Cookbook

And that's that!