Spinach and Feta Panini

Name: Spinach and Feta Panini
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 5 oz (140 g) Fresh spinach, whole leaves; 4 oz (115 g) Feta cheese, crumbled; ¼ cup (30 g) Sun-dried tomatoes (oil-packed), roughly chopped; ⅓ cup (50 g) Roasted red bell peppers, diced; 2 cloves (6 g) Garlic, minced; ½ teaspoon (1 g) Dried oregano; ¼ teaspoon (1½ g) Kosher salt; Freshly ground black pepper; 1 loaf (280 g) Focaccia loaf (about 10 oz), whole; 3 tablespoons (45 ml) Extra virgin olive oil

From the MyKitchenBank Kitchen

A warm Mediterranean panini filled with wilted spinach, creamy crumbled feta cheese, sun-dried tomatoes, and roasted red peppers, grilled until the focaccia bread is golden and crispy and the cheese melts and becomes irresistibly gooey.

Prep: 15 min
Cook: 5 min
Total: 20 min
Makes: 2 paninis

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Steps

Before you start

Have all ingredients prepped and ready (mise en place)
A panini press is ideal, but a heavy skillet or griddle works just as well
Focaccia loaf should be at room temperature for easier slicing and handling
Don't skip wilting the spinach—this removes excess moisture that would make the panini soggy

1
Sauté the spinach
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, stirring, until fragrant.
- Add the fresh spinach in batches, stirring frequently until completely wilted, about 3–4 minutes.
- Any liquid in the pan should mostly evaporate.
- Season with 1/4 teaspoon kosher salt and 1/4 teaspoon oregano.
- Transfer to a plate to cool for 1 minute.
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Ready when: Spinach is completely wilted and no liquid remains in the pan
Tip: Wilting the spinach and driving off moisture is crucial—excess liquid will make the panini soggy.
2
Combine the filling
- In a medium bowl, combine the cooled wilted spinach, crumbled feta cheese, chopped sun-dried tomatoes, diced roasted red peppers, and remaining 1/4 teaspoon oregano.
- Season generously with freshly ground black pepper to taste.
- Mix gently but thoroughly.
- Taste and adjust seasonings (salt, pepper, oregano) as needed.
- The filling is ready to use or can be covered and held at room temperature for up to 2 hours.
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Ready when: All ingredients are evenly mixed
3
Slice the focaccia
- Lay the focaccia loaf on a cutting board.
- Using a serrated bread knife, carefully slice the loaf horizontally into two even pieces, creating a top and bottom half.
- (If the loaf is thicker than 1 inch, you can trim the top slightly for a more manageable sandwich.)
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Ready when: Focaccia is sliced evenly into two pieces
Tip: Use a serrated knife and a gentle sawing motion to avoid crushing the bread.
4
Assemble the panini
- Place the bottom focaccia piece on a clean work surface.
- Spread all of the spinach-feta filling evenly over it, distributing it to the edges.
- Top with the remaining focaccia piece and press down gently to compact the layers slightly.
- Brush the top and bottom exterior surfaces lightly with the remaining 1 tablespoon of olive oil.
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Ready when: Panini is assembled and lightly coated with olive oil
Tip: Gently pressing the assembled panini helps the flavors meld and prevents the filling from shifting during grilling.
5
Grill until golden and crispyOven 375°F / 190°C
- Heat a panini press or skillet over medium-high heat to 375°F (190°C).
- Once hot, carefully place the panini on the grill.
- If using a panini press, close the lid and cook for 4–5 minutes until the bread is golden brown and crispy and the cheese melts and sizzles inside.
- If using a regular skillet or griddle, cook for 3 minutes on one side until golden brown, then flip carefully with a spatula and cook for 3 more minutes on the other side.
- The panini is done when the exterior is golden and crispy, the cheese inside is completely melted (you should hear it sizzling), and the filling is hot throughout.
- Remove to a cutting board and let rest for 1 minute before serving.
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Ready when: Exterior is golden brown and crispy; cheese melts and sizzles; filling is hot
Tip: If using a skillet, don't press down on the panini with the spatula while grilling—just let it cook undisturbed so the cheese doesn't squeeze out.

Good to know

Tips

Don't skip wilting the spinach—excess moisture will make the panini soggy and the flavors will bleed together.
If your feta cheese is very salty, rinse it briefly under cold water or use less salt in the recipe.
A panini press creates the most consistent, evenly crispy result, but a regular heavy skillet with gentle pressure works beautifully too.
For extra flavor, rub the inside of the focaccia with a cut garlic clove before adding the filling, or drizzle a tiny bit more olive oil on the grilled surfaces.

Make ahead

The filling can be made up to 2 hours ahead and kept at room temperature in a covered bowl. Assemble and grill the panini just before serving for the best results and melted cheese.

Storage & reheating

Best served immediately while the cheese is warm and gooey. Leftover panini can be wrapped in foil and refrigerated for up to 1 day. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness, or in a skillet over medium heat for 3–4 minutes per side until warmed through.

Substitutions

Fresh spinach → Frozen spinach. Use 3–4 oz frozen spinach, thawed and squeezed very dry. You can skip the sautéing and mix it directly into the feta for a quicker filling.
Roasted red bell peppers → Sun-dried tomatoes or fresh tomato. Increase sun-dried tomatoes to 1/3 cup total for concentrated flavor, or use thinly sliced fresh tomato (about 1/4 cup) for brightness.
Feta cheese → Goat cheese or fresh mozzarella. Crumbled goat cheese adds a tangier bite; fresh mozzarella creates a creamier, milder sandwich.
Focaccia loaf (about 10 oz) → Ciabatta rolls, panini rolls, or thick sourdough. Use 1 large ciabatta roll or 2 panini rolls per sandwich, or 2 thick slices of sourdough bread, adjusting filling amounts as needed.