Spanakopita Grilled Cheese Sandwiches

© Dotdash Meredith. All rights reserved. Used with permission.

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.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 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

Directions

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.

Nutritional Information

Per Serving: 482⅔ Calories, Total Fat: 26⅓ g, Saturated Fat: 12⅕ g, Cholesterol: 51½ mg, Carbohydrates: 39⅗ g, Fiber: 6⅘ g, Total Sugars: 5 g, Protein: 22⅖ g, Sodium: 744 mg, Potassium: 311⅒ mg, Iron: 4⅞ mg, Folate: 47 mcg, Calcium: 511⅓ mg, Vitamin A: 5643½ IU, Vitamin C: 24 mg