Spinach Ricotta Grilled Cheese
- Level: Easy
- Yield: 4 sandwiches
- Total: 45 min
- Active: 30 min
Ingredients
- 1 tablespoon extra-virgin olive oil
- 5 ounces baby spinach
- Kosher salt and freshly ground black pepper
- 1/2 cup ricotta
- 1 cup grated mozzarella
- 1/2 cup freshly grated Parmigiano-Reggiano
- 8 slices Easy Milk Bread, or any sturdy bread, sliced 1/3-inch-thick
- 4 tablespoons unsalted butter, at room temperature
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Instructions
- Heat a large skillet over medium-high. Add olive oil and baby spinach with a pinch of kosher salt (about 1/2 teaspoon). Saut until fully wilted and tender, stirring occasionally. Drain in a fine-mesh strainer over a bowl, cool to room temperature, then press firmly to squeeze out excess moistureyour cheese will thank you for this step!
- Chop the drained spinach finely and mix in a bowl with ricotta, mozzarella, Parmigiano-Reggiano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until creamy and well blended. This vibrant filling is the starset it aside and get ready for magic.
- Butter one side of each bread slice generously. Heat skillet to medium. Place 4 slices butter-side down, mound ~1/3 cup filling on each, spread evenly edge-to-edge, and top with remaining slices butter-side up. Cook until golden and crispy, 2-3 minutes per side, until cheese oozes dreamily. Flip gently for perfection.
- Transfer to a board, rest 1 minute, then slice. Bite into gooey, golden blissyour kitchen masterpiece awaits!
