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Cheesy Spinach, Tomato & Feta Panini

Cheesy Spinach, Tomato & Feta Panini

with Italian-Style Potato Wedges & Roasted Red Pepper Dip
4.5(941)143 Reviews
Recipe Development Team
Recipe Development TeamUpdated on March 06, 2026
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Calories
940 kcal
Protein
23g protein
Total
30 minutes
Difficulty
Medium
Allergens:
  • Milk
  • Soy
  • Wheat
  • Eggs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

½ cup

Feta Cheese

(Contains: Milk)

4 ounce

Roasted Red Pepper Spread

12 ounce

Potatoes

2 tablespoon

Cream Cheese

(Contains: Milk)

2.5 ounce

Spinach

½ unit

Lemon

½ cup

Mozzarella Cheese

(Contains: Milk)

1 clove

Garlic

4 slice

Sourdough Bread

(Contains: Soy, Wheat)

4 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Tomato

1 teaspoon

Dried Oregano

2 teaspoon

Dijon Mustard

Not included in your delivery

teaspoon (tsp)

Salt

¼ teaspoon (tsp)

Sugar

2 teaspoon (tsp)

Cooking Oil

2 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Black Pepper

/ per serving
Calories940 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber6 g
Protein23 g
Cholesterol140 mg
Sodium1630 mg
Trans Fat1 g
Potassium1200 mg
Calcium430 mg
Iron4.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Baking Sheet
Small Bowl
Large Pan

Cooking Steps

Roast Potatoes
1

• 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.

Prep
2

• While potatoes roast, peel and mince or grate garlic. Quarter lemon. Thinly slice tomato into rounds and season with salt and pepper.

Make Dijonnaise
3

• 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.

Cook Spinach
4

• 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. • Turn off heat. Transfer spinach to a second small bowl; stir in cream cheese until combined. • Wipe out pan.

Assemble Sandwiches
5

• Spread half the sourdough slices with creamy spinach; top with even layers of feta, mozzarella, and tomato. • Spread remaining sourdough slices with Dijonnaise. • Close sandwiches.

Toast Sandwiches
6

• 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!

Finish & Serve
7

• 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 red pepper spread on the side for dipping.

Customer reviews

Review summary

Updated on Dec 2025
  • Flavor: Many loved the delicious combination of cheeses and spinach, with the red pepper spread adding a flavorful kick.
  • Ease of prep: Some found assembly messy, with sandwiches falling apart; consider draining spinach well and using a panini press.
  • Suggestions: Try adding dill for extra flavor, or substitute heavy bread if provided slices are too delicate.
  • Portions: Generous sandwich size satisfied most; some found the potato side made it overly filling.
  • Cooking tips: For crispier potatoes, consider extending baking time or increasing oven temperature slightly.
AI-generated from customer reviews

Reviews from our home cooks

A
Adelaide DeleyCooked for 2 people
|Jun 24, 2023
L
Laura MckennaCooked for 2 people
|Jun 22, 2023
A
Amy CherkoCooked for 2 people
|Jun 22, 2023
H
Haley KingCooked for 2 people
|Jun 21, 2023
C
Christina PassenoCooked for 2 people
|Jun 15, 2023
A
Aaliyah BivinsCooked for 2 people
|Jun 23, 2023
D
Darla StokesCooked for 4 people
|Jun 28, 2023
D
Dustin PhillipsCooked for 2 people
|Jun 16, 2023
M
Melora HeaveyCooked for 2 people
|Jun 20, 2023
N
Nina MaglioccaCooked for 2 people
|Jul 1, 2023