Whipped Feta Spring Grilled Cheese (Printable Version)

A bright, tangy grilled cheese with whipped feta, cream cheese, dill, and lemon—crispy bread, creamy filling, and fresh spring flavors.

# 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

# How To Make It:

01 - In a medium bowl, combine feta, cream cheese, 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 sandwiches.
04 - Spread butter on the outsides 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 and serve immediately while warm.

# Expert Advice:

01 -
  • The salty tang of feta balanced by bright lemon and fresh dill creates layers of flavor you cannot get from regular cheddar
  • Whipping the cheeses together transforms them into a silky spread that melts beautifully instead of turning into a rubbery mess
02 -
  • The cheese mixture can be made up to three days ahead and stored in the fridge which makes sandwich assembly incredibly fast
  • Medium low heat is your friend here because feta does not melt like traditional cheese and you want the bread golden without burning before the inside warms through
03 -
  • Room temperature cream cheese whips much faster and smoother than cold so set it out about 30 minutes before you start
  • Use a fork instead of a mixer if you prefer a slightly chunkier texture that retains more of the fetas crumbly character
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