Spinach and Ricotta Grilled Cheese

This Spinach and Ricotta Grilled Cheese is a delightful twist on a classic! Creamy, cheesy, and packed with nutrients, it's the ultimate comfort food.

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Prep Time 15

Cook Time 8

Total Time 23

Servings: 2 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Filling:

1 clove garlic crushed
1/3 cup ricotta cheese reduced-fat
1/4 cup frozen chopped spinach thawed
2 tablespoons grated parmesan cheese
1 teaspoon sea salt and cracked pepper to taste
2 teaspoons dried Italian mixed herbs or oregano and basil
1/4 cup grated light mozzarella cheese or fresh mozzarella, thinly sliced

For the Sandwich:

4 slices sourdough bread thick slices
1 tablespoon butter light or reduced-fat spread works well
1/2 cup pasta sauce your favorite for dipping

Equipment

Non-stick skillet
Spatula
Mixing Bowl
Knife
Measuring cups and spoons

Method

Instructions

In a mixing bowl, combine the ricotta cheese, thawed spinach, crushed garlic, grated parmesan, sea salt, cracked pepper, and dried herbs. Mix until well combined.
Take two slices of sourdough bread and spread a thin layer of the cheese and spinach mixture on one side of each slice. Sprinkle the grated mozzarella on top.
Place your non-stick skillet over medium heat and add the butter. Allow it to melt and coat the bottom of the skillet.
Carefully place the assembled sandwiches in the skillet. Cook for about 3-4 minutes on one side until golden brown and crispy, then flip and cook for an additional 3-4 minutes.
Once both sides are golden and the cheese has melted, remove the sandwiches from the skillet. Serve hot with pasta sauce for dipping.

Notes

For a lighter option, use reduced-fat cheeses.
Pair with a side of tomato soup for a classic combination.
Store leftovers in the refrigerator for up to 2 days.