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.
Ingredients
Ingredients:
- 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
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
Tried this recipe?Let us know how it was!