Dinner

Spinach and Feta Grilled Cheese Recipe

ByJeannette Jaeger January 6, 2026January 6, 2026

Introduction

This Spinach and Feta Grilled Cheese is a delicious twist on a classic favorite. Packed with sautéed spinach, tangy feta, and melted mozzarella, it’s a perfect comfort meal that’s easy to make any time of day.

A close-up view of a stack of four grilled cheese sandwich halves on a white marbled surface with a light blue background. Each sandwich half has two layers of golden brown toasted bread with a crispy texture. Between the bread layers is a creamy, melted white cheese layer mixed with vibrant green cooked spinach leaves, which show some moisture and soft texture. The spinach and cheese mixture is thick and slightly oozing out from the sides, creating a rich, gooey look. The stack is arranged vertically, with each piece slightly offset, showing the detailed green and white filling inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ Tbsp olive oil
1 clove garlic, minced
¼ lb. frozen chopped spinach
4 slices bread
2 Tbsp butter
1 cup shredded mozzarella
1 oz. feta, crumbled
1 pinch crushed red pepper flakes
Salt, to taste
Black pepper, to taste

Instructions

Step 1: Heat olive oil in a skillet and sauté minced garlic over medium heat for about one minute. Add frozen chopped spinach, salt, and black pepper. Cook over medium heat until most moisture has evaporated.
Step 2: Butter one side of each bread slice. Place the bread with the buttered side down to build the sandwiches.
Step 3: Evenly distribute half of the shredded mozzarella over two slices of bread. Sprinkle crumbled feta on top of the mozzarella.
Step 4: Divide the cooked spinach between the two sandwiches, then add the remaining mozzarella and a pinch of crushed red pepper flakes. Top with the remaining slices of bread, buttered side facing out.
Step 5: Heat a large skillet over medium-low heat. Cook the sandwiches until golden brown and crispy on both sides and the cheese is melted and gooey inside.
Step 6: Remove from heat, cut sandwiches in half, and serve warm.

Tips & Variations

For a richer flavor, substitute half of the mozzarella with provolone or add a slice of tomato inside the sandwich before grilling.
Use fresh spinach instead of frozen, but sauté it longer to remove excess moisture.
Adjust crushed red pepper flakes to your taste for milder or spicier sandwiches.

Storage

Store leftover grilled cheese sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat to keep the bread crisp, or use a toaster oven. Microwaving may result in soggy bread.

How to Serve

Two grilled sandwich halves are cut diagonally into four pieces on a white cutting board. Each sandwich has three layers: the top and bottom slices of bread are golden brown with a toasted texture, showing grill marks and small bubbles. The middle layer is a dark green filling, likely cooked spinach or kale, that peeks out slightly from between the bread slices. The white cutting board sits on a white marbled surface, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Just sauté it longer to wilt and remove excess moisture before assembling the sandwich.

How do I prevent the sandwich from becoming soggy?

Make sure to cook the spinach thoroughly until most of the liquid evaporates, and cook the sandwich on medium-low heat so the bread crisps evenly without burning.