These grilled cheese sandwiches give you all the flavors of the Greek spinach pie, spanakopita, without dealing with fussy layers of phyllo--perfect for an easy weeknight dinner. The creamy flavor-packed filling works well in more than just a sandwich: try it in a calzone or on top of a roasted cauliflower steak too. Source: EatingWell Magazine, September 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

  • Divide provolone among 4 bread slices. Top each with about 1/2 cup of the spinach mixture and another slice of bread.

  • Wipe the pan clean. Heat 1 1/2 teaspoons oil and 1 tablespoon butter over medium heat until the butter is melted. Add 2 sandwiches and cook until crispy and browned, about 3 minutes. Turn and continue cooking until the cheese has melted, adjusting the heat as necessary, about 2 minutes more. Repeat with the remaining 1 1/2 teaspoons oil, 1 tablespoon butter and 2 sandwiches. Serve immediately.

Nutrition Facts

483 calories; 26.3 g total fat; 12.2 g saturated fat; 52 mg cholesterol; 744 mg sodium. 311 mg potassium; 39.6 g carbohydrates; 6.8 g fiber; 5 g sugar; 22.4 g protein; 5643 IU vitamin a iu; 24 mg vitamin c; 47 mcg folate; 511 mg calcium; 5 mg iron; 128 mg magnesium;