Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Inspired by the flavors of spanakopita—a beloved Greek dish of flaky phyllo dough filled with spinach and feta—this delicious grilled cheese is filled with the same classic duo, plus scallions, monterey jack, and a bit of hot sauce for a tangy kick.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Wash and dry the fresh produce. Thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Thinly slice the monterey jack.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced scallions and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat; stir in the feta (crumbling before adding) and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
Assemble the sandwiches using the bread, sliced monterey jack, and filling. Rinse and wipe out the pan used to make the filling.
In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. Enjoy!
Tips from Home Chefs