Spanakopita Grilled Cheese on Moo-Na Lisa Cheese Bread

Spanakopita Grilled Cheese on Moo-Na Lisa Cheese Bread and Rudy Sauvignon Blanc

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.
Course Main Course
Cuisine Greek
Servings 2



  • 4 1-inch-thick slices of Sigona’s Moo-Na Lisa Cheese Bread
  • Butter for spreading
  • 1 tbsp (heaping) Sigona’s Fresh Press extra virgin olive oil
  • 1 shallot diced
  • 2 cloves garlic minced
  • 1/2 tsp dried dill or 1 tsp minced fresh dill
  • 4 large handfuls baby spinach
  • 1/3 cup crumbled Feta more to taste
  • 1 oz. cream cheese at room temp
  • Sliced Moo-Na Lisa Cheese enough to cover two slices of bread


  • 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.


Sigona's Moo-Na Lisa Cheese

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. 
Keyword cheese, grilled cheese, Moo-Na Lisa, sandwich, spanakopita
Tried this recipe?Let us know how it was!

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