Save to Pinterest The first time I made this whipped feta grilled cheese, I was actually trying to use up leftover feta from a dinner party the night before. I threw everything into the food processor without measuring, and when I tasted it, I literally stood at the counter eating it with a spoon. My roommate wandered in, asked what I was doing, and ended up making her own sandwich five minutes later. Now it's become our go-to lazy spring dinner, especially when we want something that feels fancy but takes absolutely zero effort.
Last month I made these for my mom when she was visiting, and she kept insisting she wasn't hungry. Then she smelled the butter hitting the hot pan and suddenly appeared in the kitchen with that hopeful look. We ended up eating them standing at the counter while catching up about her garden plans. Sometimes the best meals aren't the ones we planned, but the ones that happen when we just let ourselves experiment with whatever's in the fridge.
Ingredients
- 100 g (3.5 oz) feta cheese, crumbled: Feta varies wildly in saltiness, so taste your mixture before spreading. I've learned that some brands need way more lemon juice to balance things out.
- 60 g (2 oz) cream cheese, softened: Let this sit out for at least 20 minutes. Cold cream cheese makes the whipping process way harder than it needs to be.
- 2 tbsp fresh dill, finely chopped: Fresh dill is non-negotiable here. Dried dill tastes like dusty grass in comparison, and this sandwich deserves the real thing.
- 1 tsp lemon zest: Use a microplane if you have one. The zest brings out this bright floral quality that lemon juice alone can't achieve.
- 1 tbsp fresh lemon juice: Start with one tablespoon, then add more if your feta is particularly salty. The acid cuts through all that rich creaminess.
- 1 tbsp olive oil: This helps everything come together into that silky smooth texture. Don't skip it, even if it seems strange in a cheese mixture.
- Freshly ground black pepper, to taste: Feta and black pepper are best friends. A generous amount adds this subtle warmth that keeps things interesting.
- 4 slices sourdough or country-style bread: Something with a sturdy crumb that can hold up to all that creamy filling without getting soggy.
- 2 tbsp unsalted butter, softened: Softened butter spreads more evenly and gives you that golden, even crispiness that makes grilled cheese so addictive.
- ½ cup baby spinach leaves (optional): If you're going to add these, layer them between the cheese and the top slice so they wilt slightly without making the bread soggy.
- 2 tbsp thinly sliced scallions (optional): These add a mild onion bite that plays really nicely with the dill. Use the green parts only for the prettiest presentation.
- 4–6 thin slices cucumber (optional): Surprisingly good here. They stay crisp and add this refreshing crunch that cuts through the rich cheese.
Instructions
- Whip the cheese mixture:
- Combine the feta, cream cheese, dill, lemon zest, lemon juice, olive oil, and black pepper in a medium bowl. Use a hand mixer or just mash everything together with a fork until it's smooth and creamy, about 2 minutes. Taste and adjust the seasonings before moving on.
- Assemble the sandwiches:
- Spread that gorgeous whipped feta mixture evenly onto two slices of bread. Layer on any optional toppings like spinach, scallions, or cucumber, then top with the remaining bread slices to close everything up.
- Butter the bread:
- Spread the softened butter on the outside of each sandwich. Be generous and cover the entire surface, right to the edges. This is what creates that golden, crispy crust that makes grilled cheese so perfect.
- Grill to perfection:
- Heat a nonstick skillet over medium heat for a couple of minutes. Place the sandwiches in the pan and cook for about 3–4 minutes per side, pressing gently with your spatula, until both sides are golden brown and the bread is wonderfully crisp. Slice them diagonally and serve immediately while they're still warm and melty.
Save to Pinterest These grilled cheese sandwiches became a whole thing during our weekly movie nights. Now my friends specifically request them whenever it's my turn to host, and half the time we end up talking more about the food than whatever movie we put on. There's something about the combination of warm, crispy bread and cool, tangy cheese that just makes people happy.
Make It Your Own
Once you get the basic whipped feta down, the variations are endless. Sometimes I swap the dill for fresh basil in the summer, or add a pinch of chili flakes when I want something with a little kick. The recipe works beautifully with whatever herbs you have on hand, though I'd recommend keeping the lemon because that acid is what makes everything sing.
Perfect Pairings
These sandwiches are surprisingly versatile when it comes to drinks. I love them with a crisp Sauvignon Blanc that has plenty of acid, but they're equally good with sparkling lemonade on a hot afternoon. If you want to turn them into a more substantial meal, a simple side salad with a vinaigrette dresses up the whole plate without overpowering the delicate flavors.
Make-Ahead Tips
You can whip the feta mixture up to three days in advance and store it in an airtight container in the fridge. The flavors actually get better after a day or two. Just bring it to room temperature for about 15 minutes before spreading, since cold cheese mixture won't spread evenly and can tear the bread.
- Multigrain bread adds a nutty flavor and extra texture that really works here
- If you're making these for a crowd, keep them warm in a 200°F oven until ready to serve
- A panini press works beautifully too if you want those classic grill marks
Save to Pinterest There's something so comforting about transforming a few simple ingredients into something that feels special. This sandwich proves that comfort food doesn't have to be heavy or complicated, sometimes it's just about bright flavors and good company.
Common Recipe Questions
- → How do I achieve a creamy whipped feta spread?
Combine feta and cream cheese with lemon juice, zest, olive oil, and fresh dill. Whip thoroughly using a hand mixer or fork until smooth.
- → What bread works best for grilling this sandwich?
Sourdough or country-style bread is ideal for a crisp, golden crust while maintaining a soft interior.
- → Can I add vegetables to enhance freshness?
Yes, baby spinach, scallions, and thin cucumber slices provide a refreshing contrast to the creamy cheese blend.
- → How long should I grill the sandwich for perfect crispness?
Cook the sandwich 3–4 minutes on each side over medium heat, pressing gently until golden brown and crisp.
- → Are there suggested flavor variations?
Try adding chili flakes for heat or swapping dill with fresh basil or mint to customize the flavor profile.