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.
It's melon mania time at Sigona's! The best cantaloupe of the season is now available from Turlock. They're grown by the Smith family who have grown melons for more than 100 years. They're fourth generation farmers and they know how to grow the best!
These are picked full slip, meaning they come off the vine naturally when they're perfectly ripe, flavorful and sweet. These have a very thin rind so it's almost all fruit!
This week only, July 2 - 8th, 2025, you can get one for free with your coupon when you spend $30+ in our markets. Visit blog.sigonas.com to find the coupon and we'll see you in the store!
Visit us in Redwood City and Palo Alto, California. Check out www.sigonas.com for more info and to shop from some of our outstanding products, such as dried fruits & nuts, marinara, olive oil, balsamics and more.
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