Cheesy Spinach, Tomato & Feta Panini
with Lemon-Oregano Potato Wedges & Garlic Dijonnaise
- Eggs
- Milk
- Soy
- Wheat
We’re shifting sandwiches from the “lunch food only” category, and which ’wich is more dinner-worthy than the panini? This one features creamy sautéed spinach and tomato, and not one, but TWO types of cheese (feta and mozzarella) between slices of garlicky Dijonnaise-slathered sourdough, pan-pressed to crispy, golden perfection. On the side, there’s herby potato wedges and more delicious Dijonnaise for dipping. Step aside, lunch police!
Ingredients
12 ounce
Potatoes
1 teaspoon
Dried Oregano
1 clove
Garlic
1 unit
Lemon
1 unit
Tomato
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
2.5 ounce
Spinach
2 tablespoon
Cream Cheese
(Contains: Milk)
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
½ cup
Feta Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, peel and mince or grate garlic. Quarter lemon. Thinly slice tomato into rounds and season with salt and pepper.
• In a small bowl, combine mayonnaise, mustard, ¼ tsp sugar (½ tsp for 4 servings), juice from one lemon wedge (two wedges for 4), and a pinch of garlic. Season with salt and pepper to taste.
• Heat a drizzle of oil in a large pan over medium-high heat. Add spinach and remaining garlic; season with salt and pepper. Cook, stirring, until spinach is wilted, 2-3 minutes. • Transfer spinach to a second small bowl; stir in cream cheese until combined. • Turn off heat. Wipe out pan.
• Spread half the sourdough slices with creamy spinach; top with even layers of feta, mozzarella, and tomato. • Spread remaining sourdough slices with Dijonnaise (save some for serving). • Close sandwiches.
• Melt 1 TBSP butter in pan used for spinach over medium heat. Once hot, add sandwiches and push around in pan until melted butter has absorbed. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. • Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese is fully melted, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!
• Squeeze one lemon wedge over potatoes (two wedges for 4 servings). • Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining Dijonnaise on the side for dipping.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Customers rave about the delicious combination of feta, spinach, and garlic dijonnaise, with many calling it restaurant-quality.
- Ease of prep: Most find it straightforward to make, though some note it's more labor-intensive than expected for a sandwich.
- Suggestions: Mix feta and mozzarella with the spinach for better assembly; reduce heat to medium-low after flipping to prevent burning.
- Portions: Very filling and rich — some customers split one sandwich or save half for later due to the generous cheese portions.
- Assembly tips: Drain excess water from spinach well to prevent sogginess; consider using sliced cheese instead of shredded for easier handling.
Reviews from our home cooks
Packed with flavor. I never knew a sandwich could be so flavorful. The garlic and lemon put it over the top, plus nice strong feta. There was no garlic, but no problem to use my garlic powder. I microwaved the potato wedges to minimize roasting time to 10 min at 425°.
Favorite HelloFresh meal! This is our second time getting it and it was just as good the second time. I like to mix the feta in with the spinach and cream cheese so it stays on the bread better. Love the lemon and oregano potatoes too. Easy and quick prep.
A creamy masterpiece! The spinach mixed with cream cheese was something I've never had and changed my life, along with the other cheeses and tomatoes this was the best panini I've had!
The spinach with cream cheese is genius and delicious! I thought that the feta made it too salty. The crumbled and shredded cheese was way messier than slices would have been. And next time I will omit the mustard in the sauce.
This was so, so good. The cheese, spinach and tomato together was just superb and it was easy to make.
I did love this recipe, it had great flavor mostly due to the feta. It did require a few steps and it was pretty high in calorie count but delicious.
The potatoes were so good, love the lemon. The sandwich has a little too much feta in my opinion, it was too strong of a taste and I couldn't get the dijonaise or tomato flavors
I feel like the flavor could've been brightened by zesting the lemon and including it in both the sauce and while cooking the spinach and potatoes. Less wasteful, too. Sandwich was easily a 7/10, very good. The potatoes were less appealing to me, but my husband liked them. The potatoes and sandwich together was a bit heavy. Roasted mushrooms would've been a nice and somewhat lighter option to have over the potatoes.
I had a leftover chicken breast and sauteed onions and mushrooms. Sliced the chicken and heated in the frying pan after cooking the spinach. Added everything to the sandwiches and they were SO good! Will make again, with or without the chicken.
I am giving this 5 stars because it should have been great. But other than the bread, there was not enough of any other ingredient. The spinach wilted into just enough for one sandwich. The tomato was the size of a newborn's fist. The feta was not nearly enough for two people. The flavors were great; but come on! The portions were completely disappointing.
