Whipped Feta Spring Grilled Cheese (Printable Version)

A bright and tangy twist featuring whipped feta and cream cheese with dill and lemon between golden, toasty bread.

# What You'll Need:

→ Cheese Mixture

01 - 3.5 oz feta cheese, crumbled
02 - 2 oz cream cheese, softened
03 - 2 tablespoons fresh dill, finely chopped
04 - 1 teaspoon lemon zest
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon olive oil
07 - Freshly ground black pepper to taste

→ Bread

08 - 4 slices sourdough or country-style bread

→ For Grilling

09 - 2 tablespoons unsalted butter, softened

→ Optional Add-Ins

10 - ½ cup baby spinach leaves
11 - 2 tablespoons thinly sliced scallions
12 - 4 to 6 thin slices cucumber

# Directions:

01 - In a medium bowl, combine feta cheese, cream cheese, fresh dill, lemon zest, lemon juice, olive oil, and black pepper. Whip using a hand mixer or fork until smooth and creamy.
02 - Spread the whipped feta mixture evenly onto two slices of bread. Top with baby spinach, scallions, and cucumber if using.
03 - Place the remaining bread slices on top to form complete sandwiches.
04 - Spread softened butter on the outer surfaces of each sandwich.
05 - Heat a nonstick skillet over medium heat. Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently, until golden brown and the bread is crisp.
06 - Slice diagonally and serve immediately while warm.

# Expert Suggestions:

01 -
  • The whipped feta mixture keeps for days in the fridge, so you can make extra and use it on crackers, vegetables, or straight off a spoon
  • Its the perfect bridge between winter comfort food and spring brightness, that moment when you are ready for something fresh but still craving serious comfort
02 -
  • Medium heat is your friend here—too high and you will burn the bread before the cheese has time to get all melty and wonderful
  • The whipped feta mixture does not melt like regular cheese, so expect a creamy spread rather than a gooey pull, which I actually prefer
03 -
  • Mix up a double batch of the whipped feta and keep it in the fridge—it might just become your new everything spread
  • If you are making these for a crowd, slice them into smaller triangles and serve as appetizers instead of full sandwiches
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