Whipped Feta Spring Grilled Cheese (Printable)

A bright and tangy twist featuring whipped feta, fresh dill, and lemon nestled between golden toasty sourdough.

# Ingredient List:

→ Cheese Mixture

01 - 3.5 oz feta cheese, crumbled
02 - 2 oz cream cheese, softened
03 - 2 tbsp fresh dill, finely chopped
04 - 1 tsp lemon zest
05 - 1 tbsp fresh lemon juice
06 - 1 tbsp olive oil
07 - Freshly ground black pepper to taste

→ Bread

08 - 4 slices sourdough or country-style bread

→ For Grilling

09 - 2 tbsp unsalted butter, softened

→ Optional Add-Ins

10 - ½ cup baby spinach leaves
11 - 2 tbsp thinly sliced scallions
12 - 4 to 6 thin slices cucumber

# How To Make:

01 - In a medium bowl, combine feta cheese, 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. Place remaining bread slices on top to form sandwiches.
03 - Spread softened butter on the outer surfaces of each sandwich.
04 - 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.
05 - Slice and serve immediately while warm.

# Expert Hints:

01 -
  • The feta whips into something silky and cloud-like, nothing like eating a harsh cheese on bread.
  • Fresh dill and lemon juice make it taste like spring in your mouth, which honestly saves you on those gray afternoons.
  • It comes together in 20 minutes flat, so weeknight dinners stop feeling like a production.
  • Crispy bread plus creamy cheese plus cool cucumber inside hits every texture you didn't know you were craving.
02 -
  • Soften your cream cheese and butter before you start—cold cream cheese won't whip smoothly and cold butter won't spread without tearing your bread to shreds.
  • Medium heat is your friend here, not high heat; rushing this turns you into someone with a burnt exterior and cold cheese interior, which is its own special tragedy.
  • The whipped feta mixture gets thinner the more you beat it, so don't go wild with the mixer or you'll end up spreading something that's too loose and runny.
03 -
  • Butter your bread while it's still cold—sounds backwards, but cold butter spreads evenly without tearing, and it crisps up beautifully during cooking instead of just melting into nothing.
  • A squeeze of extra lemon juice right after you pull the sandwiches from the pan wakes up all the flavors again and prevents that heavy, greasy feeling.
  • If your feta is unusually salty, soak it in cold water for 10 minutes before whipping—it mellows out without losing character.
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