Spanakopita Cheese Melt (gluten-free)
- Mar 11, 2025
- 3 min read
Craving Spanakopita but short on time? This Spanakopita Cheese Melt, also known as Spinach and Feta Grilled Cheese, has all the flavours of the Greek classic, without the filo! A mix of baby spinach, feta, and Kefalotyri melts between golden, buttery gluten-free bread for a quick, cheesy, and tasty meal. Perfect for lunch, dinner, or a snack! Let's start cooking!
Story Behind the Recipe
One day, I had some leftover spanakopita filling and, on a whim, tucked it between two slices of bread for lunch. I couldn’t believe how good it was - crispy, cheesy, and packed with all the flavours of the original, but without the effort of making pastry. For those eating gluten-free, finding or making filo can be tricky and expensive, so this was the perfect shortcut. It has everything you love in grilled cheese - golden, buttery bread and gooey, melty cheese, but with a delicious Greek twist. Now, every time we make it, we can’t stop at just one!
Watch How to Make It
Helpful Tips for the Perfect Spanakopita Cheese Melt
Don't Be Shy With the Filling
Add as much filling as you like. This recipe makes 2–3 generously filled melts.
Let It Rest
Allow the sandwich to rest for 1–2 minutes before slicing. This gives the filling time to set and helps prevent it from spilling out.
Mix the Filling Well
Mash and mix the filling until it forms a thick, spreadable paste. This helps hold everything together and creates the perfect texture inside the sandwich.
Cook Over Medium Heat
Cooking the sandwich over medium heat allows the bread to become golden and crisp while giving the filling enough time to warm through and become creamy.
Other Spinach and Feta Recipes you'll LOVE
Spanakopita Cheese Melt (gluten-free)
(Spinach and Feta Grilled Cheese)
Makes 3 sandwiches
Prep: 10 minutes
Cook: 5 minutes per melt
INGREDIENTS
1 ½ cups (about 60g) baby spinach, finely chopped
1 large green onion (spring onion), finely chopped
3 (or double amount for extra cheesy) slices cheese (cheddar/tasty)
½ cup (50g) feta cheese, crumbled
½ cup (50g) Kefalotyri Greek cheese, grated
(or use a combination of mozzarella and Pecorino Romano)
2 teaspoons dried dill (optional to use fresh dill)
Salt & pepper, to taste
pure butter
6 slices Gluten-Free Bread
INSTRUCTIONS
1. Prepare the Filling – In a bowl, combine the baby spinach, feta, Kefalotyri, dill, green onion, salt, and pepper. Using your hands, gently mix and lightly mash the ingredients together until the mixture becomes sticky and holds together.
2. Assemble the Sandwiches – Place a slice of cheese onto one slice of bread, then evenly divide the spinach and cheese mixture over the cheese. If using extra cheese, add another slice on top before placing the second slice of bread on each sandwich.
3. Butter the Bread – Lightly butter the outer sides of each sandwich.
4. Cook the Sandwiches:
Sandwich Press – Place in a preheated press and cook until golden brown and crispy.
Pan-Fried – Heat a pan over medium-low heat and cook each sandwich for 2–3 minutes per side, pressing gently, until golden and the cheese is melted.
5. Serve & Enjoy – Slice and serve warm!
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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