SPANAKOPITA GRILLED CHEESE

SPANAKOPITA GRILLED CHEESE

I’ve been working on ideas for this coming summer’s boat trip using ingredients with a long shelf life while keeping meals easy to make, nutritionally balanced and tasty.  Since April is Grilled Cheese Month, it’s the perfect time to introduce one of our faves to you.

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These Greek-inspired sandwiches fit all the criteria for  simple galley life: quick and easy, holds all the components of a complete meal, delightfully delicious and were made with canned spinach. Yep, canned!  That icky looking not-quite-green soggy mass in a can.  How’s that for encouraging my Galley Peeps to try one of my recipes?  But I can honestly say that here, it works.  Not just in the barely-passable-will-eat-it-because-I-have-to-eat-something way.  These were really good!

SPANAKOPITA GRILLED CHEESE

what you will need

2-3 tbsp cooking oil

1/2 cup chopped onion

2 garlic cloves, minced

1 can spinach, drained or 1 package of fresh spinach

 1 cup crumbled feta

1/2 tsp dried dill

10 slices provolone cheese

10 slices bread

butter or mayonnaise for grilling

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time to cook up some deliciousness

Sauté onion and garlic lightly in the cooking oil until the onion softens.

Add drained spinach, gently incorporating into the onion and garlic and cook until any liquid from the spinach has evaporated – just a couple of minutes are needed.

Stir in crumbled feta, sprinkle with dried dill and remove from heat.

Heat your grill or grill pan.

Paint one side of each of five slices of bread with mayonnaise or softened butter and place mayo-side-down on the grill.

Place one slice of provolone on each.

Scoop the spinach mixture evenly on top of each cheese slice.

Top spinach mixture with remaining provolone.

Place remaining bread slices over each, painting with mayo or bitter.

When golden brown, flip and grill the reverse side.

Let sit for a couple of minutes before slicing

 

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Subtly salty garlicky cheesy goodness.

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SPANAKOPITA GRILLED CHEESE
 
Author:
Serves: 5 servings
Ingredients
  • 2-3 tbsp cooking oil
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 1 can spinach, drained or 1 package of fresh spinach
  • 1 cup crumbled feta
  • ½ tsp dried dill
  • 10 slices provolone cheese
  • 10 slices bread
  • butter or mayonnaise for grilling
Instructions
  1. Sauté onion and garlic lightly in the cooking oil until the onion softens.
  2. Add drained spinach, gently incorporating into the onion and garlic and cook until any liquid from the spinach has evaporated - just a couple of minutes are needed.
  3. Stir in crumbled feta, sprinkle with dried dill and remove from heat.
  4. Heat your grill.
  5. Paint one side of each of five slices of bread with mayonnaise or softened butter and place mayo-side-down on the grill.
  6. Place one slice of provolone on each.
  7. Scoop the spinach mixture evenly on top of each cheese slice.
  8. Top spinach mixture with remaining provolone.
  9. Place remaining bread slices over each painting with mayo or bitter.
  10. When golden brown, flip and grill the reverse side.
  11. Let sit for a couple of minutes before slicing

 

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