Spinach Feta Grilled Cheese

Kami Boutotte, Author

Sitting in the journalism classroom, I came across this recipe and my stomach started growling like a dog. I am also very glad I found the website, budgetbytes.com. The site creator features low-cost, healthy recipes. I will more than likely cover a few of her recipes in the coming weeks.


  • 1 1/4 Tbsp olive oil
  • 2 1/2 clove garlic
  • 1/3 lb frozen cut spinach
  • Pinch of salt and pepper
  • 5 ciabatta rolls
  • 2 1/2 cup shredded mozzarella cheese
  • 2 1/2 oz feta cheese
  • pinch red pepper flakes (optional)


  1. Mince the garlic and add it to a skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or until it begins to soften.
  2. Add the frozen spinach, turn the heat up to medium, and cook for about 5 minutes, or until heated through and most of the excess moisture has evaporated away. Season lightly with salt and pepper.
  3. Cut the rolls in half. Add about 1/4 cup of shredded mozzarella and 1/2 oz. of feta to the bottom half of each roll. Divide the cooked spinach between the two sandwiches, then top with a pinch of red pepper flakes, plus 1/4 more shredded mozzarella on each.
  4. Place the top half of the ciabatta roll on the sandwiches and transfer them to a large non-stick skillet. Fill a large pot with a few inches of water to create weight, then place the pot on top of the sandwiches to press them down like a panini press.
  5. Cook on medium-low heat until the sandwiches are crispy on the bottom. Carefully flip the sandwiches, place the weighted pot back on top, and cook until crispy on the other side and the cheese is melted. Serve warm.

One Bear’s Notes:

  • Fresh garlic can be a little frightening to work with for newcomers. A commonly made mistake is misidentifying what a clove actually is. A head of garlic is what you buy in the produce section at the grocery store, and the pieces that can be broken off are cloves. Often, you’ll have to peel the head of garlic to get to the cloves, then peel your individual cloves. A fully peeled clove of garlic has a rubbery texture, not a papery one. The first image is of a fully peeled garlic clove.
  • When mincing the garlic, don’t worry about getting exact little cubes. Cut the cloves into bigger chunks and then do a rock chop to get your tiny bits. For a rock chop, have the knife perpendicular to the cutting board and hold the handle with one hand, while putting pressure on top of the knife with the other. Move the handle up and down and across the garlic fairly quickly. This will give you smaller pieces. Scrape the pieces into a smaller pile as necessary.
  • Instead of olive oil, I cooked the spinach and garlic in avocado oil. It cooks just the same as any other vegetable or olive oil, but it is just a little bit healthier.
  • Make sure to stir your spinach a couple times to get an even cook time.
  • Instead of putting red pepper flakes on the sandwich at the end, I seasoned the spinach itself with cayenne pepper. It gave the whole sandwich a little bit of a kick.
  • Cut your bread rolls ahead of time so your spinach doesn’t cool off too much before putting the sandwiches together. Use a serrated knife to cut it so you don’t squish the rolls.
  • I used rubber tongs to flip the sandwiches, and I did not have any issues with it falling apart. They worked perfectly well.
  • Honestly, I liked this sandwich so much that after eating my first one, I got up and made another. It was so simple and yummy!

The Journalism Staff’s Reviews:

“I love the creamy cheese and the texture!” senior Leah Mock said. “So satisfying to rip apart. Very delicious. I would definitely make myself this grilled cheese!”

“The cheese was wonderful,” junior Colin Jones said.

“This sandwich struck just the right note!” senior Annabelle Snyder said. “It was cheesy without feeling greasy or fatty, and the spinach was divine. This felt like something I would eat at a restaurant where all the waiters have beards and the tables are cute and distressed.”

“Kami’s spinach feta grilled cheese sandwich was wonderfully made,” senior Jenna Karrer said. “The combination of the cheese and spinach really set this sandwich apart from others. Very delicious. Definitely a sandwich I will eat again. Good job, Kami!”

“The feta grilled cheese was a superb blend of flavors coming from the cheeses and whatever was used to make the hint of garlic,” senior Dyson LeVasseur said. “My only concern was that I did not have enough because it was so excellent!”

“This is a yummy recipe,” teacher Dayna Lawson said. “It has a lot of versatility as well. You could use regular bread, hamburger buns, Hawaiian rolls, etc., depending on what you have laying around your house. What a great, quick, healthy meal and upgrade to the classic grilled cheese.”

Link to the original recipe: https://www.budgetbytes.com/spinach-feta-grilled-cheese/