simplequietmodern

Just in time for another meatless Monday…Spanakopita Grilled Cheese. With a handful of ingredients and minimal prep, this recipe could slide right up to the top of the rotation for a quick weekend lunch or weeknight supper. I doubled the Alexandra V. Jones recipe found on Food 52 so I would have enough for four servings. And, to simplify things even further, I sauteed the shallot and garlic while I was steaming the spinach in their bag in the microwave. Altogether you could be serving these up in about 20 minutes.

Start by sauteing a large thinly sliced shallot and 2 cloves of thinly sliced garlic in 3 tbsp olive oil over medium high heat until transparent. Add 2 10 oz. bags of baby spinach that has been steamed in the bag for 3 minutes, add salt and pepper and continue to cook until most of the spinach liquid has cooked off. Off heat stir into the spinach mixture 4 oz. crumbled feta cheese and 2 tbsp chopped fresh dill. To assemble the sandwiches split a Ciabatta roll and top with a slice of Provolone, 1/4 of the spinach filling, another slice of Provolone and the top of the roll. Grill in a panini press or in a cast iron skillet weighted on top with another skillet. Cook until tops are toasty and cheese is melted, about 3-4 minutes per side.

One day I used the last of the filling inside a grilled tortilla….Boom….Greekxican! I toasted the flour tortilla in a lightly oiled cast iron skillet until it was browned on the outside and the cheese had melted. Off heat I filled the Greekxadilla with the warm spinach filling and folded it in half. While satisfying on their own, these sandwiches could become a more substantial meal when paired with a Greek salad or bowl of Greek Egg Lemon Soup.

The original recipe can be found here:  https://food52.com/recipes/25992-spanakopita-grilled-cheese

photos: gp