This Greek spanakopita grilled cheese brings together all the flavours of the classic Greek phyllo packet, into a quick sandwich. With melty cream and mozzarella cheese, tangy feta, and bright spinach and dill, this grilled cheese is far from ordinary. The best part is that this grilled cheese comes together in the air fryer!
Spanakopita is a traditional Greek dish that is made of feta cheese, spinach, dill and scallions. It is layered in with flakey and crisp phyllo dough, and either made as a hand pie or a full casserole-type pastry.
I mean, I'm going to be honest with you. If I see spanakopita, I am eating it. I am going to be honest again - I don't always have the patience and time to work with delicate phyllo dough. My solution? This grilled cheese.
Buttery brioche makes the perfect vehicle for this spanakopita-inspired stuffing. Traditionally spanakopita does not have mozzarella or cream cheese in it. For the sake of the necessary grilled cheese cheese-pull though, these cheeses are definitely needed!
- Baby spinach: Where possible, I recommend fresh baby spinach because it has far less moisture than frozen spinach. Baby spinach is also a lot milder and more tender than regular spinach.
- Cream cheese: You can use light or regular fat cream cheese - completely up to your preference.
- Mozzarella cheese: Mozzarella cheese adds to the melt factor of this grilled cheese. It also helps to glue the bread together.
- Feta cheese: Feta cheese is essential to spanakopita - it adds the perfect brine-y touch. I use Greek feta that is made with a mix of sheep and goat milk. You can use whatever you prefer or have on hand.
- Fresh dill: Fresh dill is best for the filling, as it adds a fresh, bright flavour. I love adding fresh dill to my sandwich fillings, just like my classic herbed egg salad.
- Brioche bread: Brioche is buttery and soft, and toasts up perfectly for grilled cheese. It stays soft and pillowy even after toasting up.
- Garlic and onion powder
A full list of ingredients with measurements is located on the recipe card, below.
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chopping the spinach and dill - Chop the spinach and dill finely, so it mixes with the cheeses.
Grate the cheese - Freshly grated cheese will always melt better than pre-shredded. If in a pinch, of course, feel free to use pre-shredded.
A Note About Air Fryers
While air fryers are amazing, their power, sizes and cooking times vary greatly at times. This recipe is based on the air fryer that I use in my kitchen. Please note that cooking times may vary based on the specific brand that you use in your kitchen. For this reason, always keep an eye on your food while cooking. You may need to adjust cooking times up or down based on the brand you are using.
In a mixing bowl, add the cheeses, spinach, dill, and seasonings. Mix until the ingredients are combined.
Spread butter on one side of two slices of bread. Flip the bread and spread the cream cheese mixture on the un-buttered side of one slice of bread.
Top the cheese mixture with the other slice of bread, with the buttered side outwards.
Air fry the sandwich for 10 minutes at 375°F, flipping the sandwich halfway through.
Be sure to use softened cream cheese! Not only will the ingredients mix together easier, but it will spread well onto the bread without causing any holes or tears.
- Baby spinach: You may use frozen spinach. Be sure to wring out any excess moisture from the spinach, to avoid a soggy filling.
- Fresh dill: Dried dill will work as well.
- Brioche bread: You can use any bread you like. Sourdough would be delicious!
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Mixing bowls
- Air fryer
The filling of this sandwich can be made ahead and kept in the fridge for 3-4 days, as long as it is stored in an airtight container.
I recommend making the sandwiches fresh, to get the full effect of the ooey, gooey cheese!
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Greek Spanakopita Grilled Cheese
- 4 slices Brioche bread
- ¼ cup Cream cheese softened
- ½ cup Mozzarella cheese shredded
- ¼ cup Feta cheese crumbled
- ¼ cup Baby spinach chopped
- 2 tablespoon Fresh dill chopped
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- Salt and pepper to taste
- Butter to spread
- Prepare the filling: In a mixing bowl, add the cheeses, spinach, dill, and seasonings. Mix until the ingredients are combined.¼ cup Cream cheese, ½ cup Mozzarella cheese, ¼ cup Feta cheese, ¼ cup Baby spinach, 2 tablespoon Fresh dill, ½ teaspoon Garlic powder, ½ teaspoon Onion powder, Salt and pepper
- Make the sandwich: Spread butter on one side of two slices of bread. Flip the bread and spread the cream cheese mixture on the un-buttered side of one slice of bread. Top the cheese mixture with the other slice of bread, with the buttered side outwards.4 slices Brioche bread, Butter
- Air fry: Air fry the sandwich for 10 minutes at 375°F, flipping the sandwich halfway through.
- Be sure to use softened cream cheese! Not only will the ingredients mix together easier, but it will spread well onto the bread without causing any holes or tears.
- Freshly shredded cheese is best! Freshly shredded mozzarella will melt better than pre-shredded, giving you that desired cheese pull!
Honestly all I can say is YUM!! I was looking for something quick to make and grilled cheese is usually my go to.... this was fab.
So happy to hear you enjoyed it, Sim! 🙂