Spanakopita Grilled Cheese

• Vegetarian

• Produce

  • 1 10-ounce bag Baby spinach
  • 1 tsp Dill
  • 1 clove Garlic, thin
  • 1 Shallot

• Baking & Spices

  • 1 Pinch Salt and freshly cracked pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 4 slices Bread, good quality

• Dairy

  • 1 tbsp Butter
  • 2 oz Feta
  • 4 thin slices Provolone cheese

Found on food52.com

Description

Ingredients

• 1 tablespoon softened butter
• 4 slices good-quality bread (I used a Sicilian loaf studded with sesame seeds)
• 1 clove garlic, sliced thin
• 2 tablespoons olive oil
• 1 shallot, sliced thinly
• One 10-ounce bag baby spinach, or 2 big handfuls
• Pinch salt and freshly cracked pepper
• 1 teaspoon chopped dill
• 2 ounces feta, crumbled
• 4 thin slices provolone cheese

Directions

• Either plug in your panini press (I’m old school so I use my default early 2000s wedding gift “George Foreman grill”) or heat a skillet over medium heat. Divide butter evenly between the four slices of bread, spread thinly on one side of each slice.
• In a medium skillet, heat olive oil over medium-high heat, add the garlic and shallot, and cook 4 minutes, or until the garlic is golden-brown. Add spinach and salt and pepper, and cook for few minutes, until the spinach is wilted and most of the moisture is cooked out. Add dill and feta, turn off heat, and mix.
• Assemble the sandwiches by placing two slices of bread butter side-down on your press or pan, add one slice of provolone to each, then divide the spinach mixture in half and place half on each slice. Top with the remaining 2 slices of cheese and slices of bread, butter side-up.
• If using a panini press, put the lid down and cook for about 5 minutes, or until golden and bubbly. If using a pan, flip after about 5 minutes, then cook on the other side for 3 minutes. Eat with tomato soup, if you so please.