Spanakopita Grilled Cheese Sandwiches

Spanakopita Grilled Cheese Sandwiches

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From: EatingWell Magazine, September 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ cup chopped shallot
  • 1 (11 ounce) package baby spinach
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, grated
  • ¼ teaspoon ground pepper
  • ½ cup part-skim ricotta cheese
  • 6 tablespoons crumbled feta cheese
  • 4 slices provolone cheese
  • 8 slices whole-wheat sandwich bread
  • 2 tablespoons unsalted butter, divided


  • Prep

  • Ready In

  1. 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.
  2. Divide provolone among 4 bread slices. Top each with about ½ cup of the spinach mixture and another slice of bread.
  3. Wipe the pan clean. Heat 1½ 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 1½ teaspoons oil, 1 tablespoon butter and 2 sandwiches. Serve immediately.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 483 calories; 26 g fat(12 g sat); 7 g fiber; 40 g carbohydrates; 22 g protein; 47 mcg folate; 52 mg cholesterol; 5 g sugars; 0 g added sugars; 5,643 IU vitamin A; 24 mg vitamin C; 511 mg calcium; 5 mg iron; 744 mg sodium; 311 mg potassium
  • Nutrition Bonus: Vitamin A (113% daily value), Calcium (51% dv), Vitamin C (40% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 2 fat, 1 high-fat protein, 1 medium-fat protein, 1 vegetable

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