Spanakopita Grilled Cheese on Moo-Na Lisa Cheese Bread
Get your palate ready for a double-whammy of deliciousness. Our Moo-Na Lisa cheese bread is made exclusively for Sigona’s by The Midwife & The Baker in Mountain View, Calif., using a cheese that’s also made exclusively for Sigona’s by Central Coast Creamery in Paso Robles. The bread is swirled with Moo-Na Lisa cheese and savory herbs, making it one of our most popular items to date. You can make a plain grilled cheese, but we got a tip from the mother of one of our crew members who said she made a spanakopita-style grilled cheese – we think it’s fantastic! Pairs well with Rudy Sauvignon Blanc. Serves 2.
Sliced Moo-Na Lisa Cheeseenough to cover two slices of bread
Instructions
Heat oil in a large skillet over medium heat. Add the shallot and cook, stirring constantly, for about 2 minutes. When fragrant and just about translucent, add the garlic, dill and spinach, about 2 handfuls at a time. Sauté, stirring constantly, until all spinach has cooked down and is vibrant green, about 2 to 3 minutes. Transfer to a medium bowl.
To the spinach mixture, stir in the Feta and cream cheese until incorporated.
Butter one side of each slice of bread. Lay out the slices butter-side down and then add the sliced cheese to two pieces of bread. Divide the spinach mixture between the two cheese-topped pieces of bread. Lay the remaining bread slices on top, butter-side up.
Preheat a large skillet over medium-low heat. Add the sandwiches and allow to toast about 3 minutes a side, flipping once, until bread is golden and toasty, and cheese is melty (keep an eye the bread doesn’t over-toast; adjust heat as necessary). Tip: If you weigh down the sandwiches with a lid that’s slightly smaller than the skillet, it helps ensure an even toasting and helps keep the sandwich together.)
Allow sandwich to rest about 3 minutes before slicing. Serve with a glass of chilled Rudy Sauvignon Blanc.
Notes
Sigona’s Moo-Na Lisa Cheese
Sigona’s Moo-Na Lisa cheese is available only at Sigona’s. It was made in partnership with master cheesemaker Reggie Jones of Central Coast Creamery. It’s a cheese so good it makes you smile.
🍊 Citrus season is still rolling in California! These Gold Nugget mandarins from the Ojai Valley near Santa Barbara are simply fantastic!
At Ojai Matilija Ranch, each piece of fruit is hand-selected at the height of its ripeness and flavor, and any damaged fruit is removed immediately. These seedless mandarins are only available through the months of April and May, so grab them while they’re still here!
Robbie Sigona, director of Sigona's Farmers Market, with stores in Redwood City and Palo Alto, Calif., shops seasonally to always bring in the freshest produce available.
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