15 minsLunch

Spanakopita grilled cheese

Makes: four servings
Makes: four servings


  • 2 shallots
  • 3 ½ tbsp dill
  • 1 ½ tbsp olive oil
  • 1 ½ tbsp minced garlic
  • 8 cups spinach
  • ¾ cup feta
  • 8 slices gluten-free bread
  • 1 tbsp butter
  • 4 oz provolone


  1. Peel and thinly slice shallots. Coarsely chop dill.

  2. In a medium skillet, heat olive oil over medium-high heat. Add shallots and garlic and cook 3 minutes, until garlic is starting to color. Add spinach and cook 2 to 3 minutes until spinach is wilted. Remove from heat and stir in crumbled feta, dill and salt and pepper to taste.

  3. While veggies cook, spread one side of each bread slice with butter. Heat a separate skillet over medium heat and place bread slices, butter side down, in the pan. (You may need to do this in batches.) Divide provolone between the bread slices.

  4. When spinach mixture is ready, pile onto half the slices of bread and close sandwich with remaining bread. Grill 1 minute on each side, until provolone is melted. Enjoy!