Grammy's Kitchen · Grilled Cheese · Spinach and Ricotta Grilled Cheese
One of 66 grilled cheese recipes we measured
from cafedelites.com
24 cooks on cafedelites.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 13% |
| salt | 3% | 0% |
| aromatics | 1% | 0% |
| vegetables and beans | 3% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 g | 1 clove garlic (crushed) |
| 38 g | 1/3 cup ricotta cheese (I used reduced-fat) |
| 8 g | 1/4 cup frozen chopped spinach (thawed) |
| 12 g | 2 tablespoons grated parmesan cheese |
| 6 g | 1 teaspoon sea salt and cracked pepper (to taste) |
| 2 g | 2 teaspoons Dried Italian mixed herbs (or Oregano and basil mix) |
| 28 g | 1/4 cup grated light mozzarella cheese (or fresh mozzarella, thinly sliced) |
| 160 g | 4 thick slices sourdough bread |
| 14 g | 1 tablespoon butter (light or reduced-fat spread) |
| 52 g | 1/2 cup of your favourite pasta sauce (Passata or Tomato Sauce for U.S readers) |
Method: 5 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just made this and it is sooo good. I used fresh spinach (just sauté after the garlic). This is basically my lasagne filling without eggs but never would have thought to use it in grilled bread. Thank you for this recipe; you’re awesome!” — a cook, 5.0★
“Made this last night but skipped the tomato sauce and went for Ina Garten's roasted tomato soup instead. What a combo! Hubby asked if we could have it again soon! high praise from my pickiest eater!” — a cook, 5.0★