On Saturday, May 4, 2019 at 2:50:07 PM UTC-4, jmcquown wrote:
> Spinach and feta, right up my alley! I saw this on 'My Greek Table' on
> one of my PBS stations. Make a filling as for spanakopita.
> But instead of fussing with sheets of phyllo dough, use the filling to
> make grilled cheese" sandwiches. Place the filling on one slice of
> sourdough bread. Top with another slice of bread. Drizzle a little
> olive oil in a nice hot skillet and add the sandwich. Cook until golden
> brown on one side, turn it carefully and brown the other side. The
> cheese in the filling will be nicely melted. Sounds like a plan!
>
> Jill

That sounds great! I've even got some spinach in the freezer.

Cindy Hamilton

On 5/4/2019 3:22 PM, Cindy Hamilton wrote:
> On Saturday, May 4, 2019 at 2:50:07 PM UTC-4, jmcquown wrote:
>> Spinach and feta, right up my alley! I saw this on 'My Greek Table' on
>> one of my PBS stations. Make a filling as for spanakopita.
>> But instead of fussing with sheets of phyllo dough, use the filling to
>> make grilled cheese" sandwiches. Place the filling on one slice of
>> sourdough bread. Top with another slice of bread. Drizzle a little
>> olive oil in a nice hot skillet and add the sandwich. Cook until golden
>> brown on one side, turn it carefully and brown the other side. The
>> cheese in the filling will be nicely melted. Sounds like a plan!
>>
>> Jill
>
> That sounds great! I've even got some spinach in the freezer.
>
> Cindy Hamilton
>
It really does! Yep, she mentioned you can use frozen spinach. Of
course after you cook the minced onion until soft and add the spinach
and cook it down, fresh or frozen, you'll want to let the excess
moisture drain a bit in a strainer. Spinach extrudes a lot of liquid.
She said "Don't want a soggy grilled sandwich!"

Jill