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.

Adam Dolge
Source: EatingWell Magazine, September 2019
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 22.4g 45% DV; carbohydrates 39.6g 13% DV; exchange other carbs 2.5; dietary fiber 6.8g 27% DV; sugars 4.9g; fat 26.3g 41% DV; saturated fat 12.2g 61% DV; cholesterol 51.5mg 17% DV; vitamin a iu 5643.5IU 113% DV; vitamin c 24mg 40% DV; folate 47mcg 12% DV; calcium 511.3mg 51% DV; iron 4.9mg 27% DV; magnesium 127.6mg 46% DV; potassium 311.1mg 9% DV; sodium 744mg 30% DV.