25m$9.06Spinach Feta Toastie
A satisfying hot sourdough sandwich filled with well-wilted spinach, tangy vegetarian feta, and gently softened red onion.
- Cuisine
- Mediterranean
Shopping options
Extra-virgin olive oil
2 Tablespoon
Filippo Berio Extra Virgin Olive Oil 25.3 fl oz
4%
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Store-bought sourdough bread
4 Count
ACE Bakery® Sourdough Bistro Sliced Bread, 21 Oz, 12 Slices
33%
Baby spinach
5 Ounce
Simple Truth Organic® Baby Spinach
100%
Vegetarian feta cheese made without animal rennet
4 Ounce
Private Selection® Crumbled Feta Cheese
100%
Garlic
1 Count
Kroger® Peeled Garlic
2%
Dried oregano
0.5 Teaspoon
Kroger® Oregano Leaves Shaker
1%
Red onion
0.25 Cup
Jumbo Red Onions
17%
Cost Summary
· only what you use
per serving · 2 servings
All ingredients selected
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Cook this recipe
- Store-bought sourdough bread-4 slices
- Baby spinach-5 ounces
- Vegetarian feta cheese made without animal rennet-4 ounces
- Red onion-0.25 cups
- Garlic-1 clove
- Extra-virgin olive oil-2 tablespoons
- Dried oregano-0.5 teaspoons
- Ground black pepper-0.25 teaspoons
Thinly slice enough red onion to measure 1/4 cup, mince the garlic, and crumble the feta.
Heat 2 teaspoons olive oil in the skillet over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.
Keep the skillet handle turned inward while cooking.
Add the spinach a few handfuls at a time, stirring until each addition begins to wilt. Add the oregano and black pepper, then cook for 3 to 5 minutes, stirring frequently, until the spinach is fully wilted and no liquid remains in the skillet.
Add the spinach gradually to reduce the risk of it spilling from the hot skillet.
Transfer the spinach mixture to the bowl and let it cool for 3 minutes. Stir in the crumbled feta.
Brush one side of each bread slice with the remaining 4 teaspoons olive oil. Place two slices oil-side down and divide the spinach-feta mixture evenly between them. Top with the remaining bread, keeping the oiled sides facing outward.
Return the skillet to medium-low heat. Add the sandwiches and cover. Cook for 3 to 4 minutes, until the bottoms are crisp and golden.
Use a dry oven mitt when handling the skillet lid.
Turn the sandwiches carefully with a spatula. Cook uncovered for another 3 to 4 minutes, pressing gently once, until the second sides are golden and the filling is hot.
Turn the sandwiches away from you to reduce the risk of splashing hot oil.
Rest the toasties for 1 minute, then cut each in half and serve hot.
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