WEEKDAYS 1e|12c|p

Michael’s Spinach and Feta Grilled Cheese with Tomato Soup

Michael Symon
A Greek Take on an American Favorite
skill level
Easy
time
1-30min
servings
5
cost
$
Contributed by :
Mario and Michael showed their skills in this grilled cheese cooking challenge. Michael showed his roots with this Greek version.
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ingredients
  • 1 pound spinach leaves
  • 6 tablespoons butter
  • salt and pepper to taste
  • 1 cup crumbled feta
  • ¼ cup pine nuts
  • 3 tablespoons chopped dill
  • 10 slices Pullman loaf or other white bread
  • salt and pepper to taste
  • 1 can tomato puree
  • 1 teaspoon red pepper flake
  • 1 teaspoon ground cumin
  • salt to taste
  • ¼ cup heavy cream
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    For the sandwich: heat a large griddle over medium high heat.
  • 2
    1 pound spinach leaves
    3 tablespoons butter
    salt and pepper to taste
    Heat another large skillet and add 3 tablespoons butter. Add the spinach and sauté until wilted. Season with salt and pepper and set aside.
  • 3
    1 cup crumbled feta
    ¼ cup pine nuts
    3 tablespoons chopped dill
    10 slices Pullman loaf or other white bread
    salt and pepper to taste
    3 tablespoons butter
    Make the sandwiches by laying out 4 slices of the bread and topping with the sautéed spinach, feta, pine nuts, dill, salt, and pepper. Top with the remaining slice of bread and spread butter over the top slice. Place on the grill pan and cook for 3 minutes per side.
  • 4
    1 can tomato puree
    1 teaspoon red pepper flake
    1 teaspoon ground cumin
    salt to taste
    ¼ cup heavy cream
    For the soup, heat a small sauce pan and add all of the ingredients except for the cream and bring to a simmer. Finish with the cream and adjust seasoning. Serve along side the sandwich.
 
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