This warm, melty sandwich balances bright baby spinach with salty feta and gooey mozzarella for a quick comfort lunch or a simple weeknight dinner. It’s the kind of recipe you can make from pantry staples in under 15 minutes and still feel like you ordered something special. If you adore the spinach + feta combo, you might also enjoy a heartier pasta twist like this creamy gnocchi with spinach and feta — same flavor family, different mood.
Why you’ll love this dish
This grilled cheese is fast, flavorful, and just a little sophisticated thanks to the tang of feta. It’s perfect when you want something comforting that still feels fresh.
- Fast: Ready in about 10–12 minutes from skillet to plate.
- Budget-friendly: Uses minimal, inexpensive ingredients.
- Kid- and adult-approved: Simple cheese pull for kids, bright spinach and feta for grown-ups.
- Versatile: Works with sliced bread you already have—white, whole wheat, or sourdough.
“Simple to make, but the feta lifts this from ordinary to memorable — the perfect quick lunch.” — home cook review
How this recipe comes together
Start by prepping the bread and filling. You butter the outside of each slice so the grill gets golden and crisp. The unbuttered sides become your canvas: layer fresh spinach, crumbled feta, shredded mozzarella, and a sprinkle of garlic powder. Low-medium heat in the skillet melts the cheese slowly so the bread browns without burning. Flip once; about 3–4 minutes per side gets you a nicely browned exterior and soft, melted interior.
What you’ll need
- 2 slices bread (any kind—sourdough or crusty sandwich bread gives better texture)
- 1/2 cup fresh spinach (packed)
- 1/4 cup crumbled feta cheese
- 1/4 cup shredded mozzarella cheese
- 1 tbsp butter (softened for easy spreading)
- 1/2 tsp garlic powder
Notes and substitutions:
- Swap butter for olive oil or mayonnaise (mayonnaise gives a crisp, golden crust).
- Use frozen spinach? Thaw and squeeze out excess moisture before using (see FAQs).
- For extra flavor, add a pinch of black pepper or dried oregano.
Step-by-step instructions
- Heat a skillet over medium heat. Let it warm while you assemble the sandwich.
- Butter one side of each slice of bread evenly. Spread close to the edges for full coverage.
- Place the slices buttered-side down. On the unbuttered side of one slice, layer the spinach first so it’s closest to the bread, then sprinkle the feta, then the mozzarella. Finish with the garlic powder.
- Top with the second slice of bread, buttered side up. Press lightly to compact the sandwich.
- Place the sandwich in the preheated skillet. Cook until the bottom is golden brown and the cheese begins to melt, about 3–4 minutes. Lower the heat if the bread is browning too fast.
- Flip carefully and cook the other side for another 3–4 minutes, until golden and the cheeses are melted.
- Remove from the pan, let rest 1 minute, slice, and serve warm.
Best ways to enjoy it
- Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
- Pair with tomato soup for a classic combo—dunking is encouraged.
- For brunch: add a fried egg on top after grilling for a runny-yolk upgrade.
- Plate on a wooden board and slice diagonally for easy sharing.
Storage and reheating tips
- Refrigerator: Keep leftover grilled cheese in an airtight container for up to 3 days. Reheat in a 350°F oven or toaster oven wrapped in foil for 8–10 minutes to preserve texture.
- Freezing: Grilled sandwiches can be frozen, but the texture of the spinach changes. For best results, freeze ungrilled assembled sandwiches (wrap tightly in foil and then plastic) for up to 1 month. Reheat from frozen in a 375°F oven for 15–20 minutes.
- Reheating for crispness: Use a skillet over low heat and cover briefly to help cheese remelt; finish uncovered to re-crisp the bread. Avoid microwaving if you want a crunchy crust.
Helpful cooking tips
- Low and slow: Cook over medium or medium-low so cheese melts before the bread chars.
- Dry your spinach: Wet spinach creates steam and soggy bread. Pat it dry or sauté quickly to remove excess moisture.
- Cheese balance: Feta adds salt and tang; mozzarella provides melt. Stick to the 1:1 ratio or adjust to taste.
- Even buttering: Thin, even butter on the outside of the bread gives the best browning. Too much butter causes flare-ups.
- Press gently: Use a spatula to press the sandwich once it’s in the pan—this promotes even contact and melting.
Creative twists
- Add sliced tomato or a spoonful of pesto for extra brightness.
- Caramelized onions and a sprinkle of thyme make it more savory and dinner-worthy.
- For a protein boost, add thinly sliced cooked chicken or turkey between the cheeses.
- Make it vegan: use plant-based feta and mozzarella alternatives, and cook spinach with a little oil.
- Have leftover soft cheese? Try rolling it into a sliceable form—see ideas like an easy cheese log to add different flavors to your sandwich.
Common questions
Q: How long does this take to make?
A: Active time is about 8–10 minutes. With skillet heating and assembly, plan for 12–15 minutes total.
Q: Can I use frozen spinach?
A: Yes, but thaw completely and squeeze out as much liquid as possible before using. Excess moisture will make the sandwich soggy and prevent proper browning.
Q: Is this recipe vegetarian?
A: Yes. It contains no meat and relies on dairy cheeses. For vegan, swap in plant-based cheeses and a vegan butter or oil for frying.
Q: Can I make these ahead for a party?
A: Assemble sandwiches and keep ungrilled in the fridge for up to 1 day. Grill just before serving for the best texture.
Q: How to prevent the bread from burning while cheese melts?
A: Lower the heat, preheat the skillet only to medium (not high), and press lightly. If the bread is browning too fast, reduce heat and cover the pan briefly to help cheeses melt.
If you want more quick sandwich ideas or savory cheese-centered recipes, try the internal links above for inspiration.
Spinach and Feta Grilled Cheese Sandwich
Ingredients
Main Ingredients
- 2 slices bread (any kind—sourdough or crusty sandwich bread gives better texture)
- 1/2 cup fresh spinach (packed) Wet spinach creates steam; pat it dry before using.
- 1/4 cup crumbled feta cheese Adds salt and tang.
- 1/4 cup shredded mozzarella cheese Provides melt.
- 1 tbsp butter (softened for easy spreading) Can be swapped with olive oil or mayonnaise.
- 1/2 tsp garlic powder
Instructions
Preparation
- Heat a skillet over medium heat while you assemble the sandwich.
- Butter one side of each slice of bread evenly, spreading close to the edges for full coverage.
- Place the slices buttered-side down. On the unbuttered side of one slice, layer the spinach first, then sprinkle the feta, then the mozzarella, and finish with the garlic powder.
- Top with the second slice of bread, buttered side up, and press lightly to compact the sandwich.
Cooking
- Place the sandwich in the preheated skillet. Cook until the bottom is golden brown and the cheese begins to melt, about 3–4 minutes.
- Flip carefully and cook the other side for another 3–4 minutes, until golden and the cheeses are melted.
- Remove from the pan, let rest 1 minute, slice, and serve warm.