Description
This Spanakopita Cheese Melt is a Greek-inspired twist on a classic grilled cheese—stuffed with a savory spinach and feta filling, fresh dill, and gooey melted cheddar between golden slices of buttery gluten-free bread. Think: the comforting crunch of a toastie meets the bold, herby flavors of spanakopita. It’s cheesy, crispy, and absolutely irresistible!
Ingredients
Scale
For the filling:
- 1½ cups (about 60g) baby spinach, finely chopped
- 1 large green onion (spring onion), finely chopped
- ½ cup (50g) feta cheese, crumbled
- ½ cup (50g) Kefalotyri Greek cheese, grated (or mozzarella and Pecorino Romano)
- 2 teaspoons dried dill (or fresh dill, optional)
- Salt and pepper, to taste
For the sandwich:
- 3 slices cheese (cheddar or tasty; double for extra cheesy)
- 6 slices gluten-free bread
- Pure butter
Instructions
- In a bowl, combine chopped spinach, green onion, feta, Kefalotyri (or alternative cheeses), dill, salt, and pepper. Mix well.
- Butter one side of each slice of gluten-free bread.
- On the unbuttered side of half the slices, layer with a cheese slice and a generous spoonful of the spinach and cheese mixture.
- Top with the remaining bread slices, keeping the buttered sides facing out.
- Heat a skillet over medium heat. Grill the sandwiches for 3–4 minutes per side until golden brown and the cheese is melted.
- Slice and serve warm.
Notes
- You can prep the spinach filling ahead of time and refrigerate for up to 2 days.
- Try using a sandwich press or panini maker for extra crunch.
- For added richness, spread a thin layer of Greek yogurt or tzatziki inside before grilling.
- This recipe works great with leftover spanakopita filling too!
Nutrition
- Serving Size: 1 sandwich
- Calories: 370
- Sugar: 2g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg