WEEKDAYS 1e|12c|p

Michael’s Spinach and Feta Grilled Cheese with Tomato Soup

Michael Symon
Servings: 5
1 to 30 min

A Greek Take on an American Favorite

  • Ingredients
  • step-by-step directions
Michael’s Spinach and Feta Grilled Cheese with Tomato Soup
  • 1 pound spinach leaves
    6 tablespoons butter
    salt andpepper to taste
    1 cup crumbled feta
    ¼ cup pine nuts
    3 tablespoons chopped dill
    10 slices Pullman loaf or other white bread
    salt andpepper to taste
    1 can tomato puree
    1 teaspoon red pep
  • For the sandwich: heat a large griddle over medium high heat.
  • Heat another large skillet and add 3 tablespoons butter. Add the spinach and sauté until wilted. Season with salt and pepper and set aside.
  • 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.
  • 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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