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- 4 Scheiben knuspriges Sauerdough-Brot - 2 Tassen frischer Spinat - 1 Tasse zerbröckelter Feta-Käse

Mediterranean Spinach Grilled Cheese

Entdecke das perfekte Rezept für Mediterranean Spinach Grilled Cheese, das dir ein Stück mediterranen Genuss nach Hause bringt! Dieses köstliche Sandwich kombiniert frischen Spinat, würzigen Feta und knuspriges Brot zu einem unwiderstehlichen Geschmackserlebnis. Ob als schnelles Mittagessen oder als Snack am Abend, dieses Rezept ist einfach und lecker. Klicke jetzt, um die vollständige Anleitung und viele Variationen zu entdecken!
Rezept drucken Pin Recipe

Zutaten
  

4 slices of crusty sourdough bread

2 cups fresh spinach, washed and dried

1 cup feta cheese, crumbled

1/2 cup sun-dried tomatoes, chopped

1/4 cup black olives, pitted and sliced

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper to taste

2 tablespoons butter, softened

Anleitungen
 

In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

    Add the fresh spinach to the skillet and cook until wilted, about 3 minutes. Season with salt and pepper to taste. Remove from heat.

      In a bowl, combine the wilted spinach, crumbled feta cheese, chopped sun-dried tomatoes, and sliced olives. Mix well until all ingredients are evenly incorporated.

        Spread softened butter on one side of each slice of sourdough bread.

          On the non-buttered side of two slices, generously spread the spinach-feta mixture. Top with the remaining two slices, buttered side up.

            Heat a non-stick skillet or griddle over medium heat. Once hot, place the sandwiches in the skillet and cook for 4-5 minutes on each side, pressing down gently with a spatula until golden brown and the cheese is melted.

              Remove from the skillet, let cool for a minute, then slice in half.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2

                  - Presentation Tips: Serve the grilled cheese on a cutting board, garnished with a few extra sun-dried tomatoes and olives for a pop of color. Pair with a side of mixed greens drizzled with olive oil and balsamic vinegar for a fresh touch.