Spinach and Ricotta Grilled Cheese

Buttered, golden, and perfectly crisp, this Spinach and Ricotta Grilled Cheese is everything you love about cheesy comfort food in one bite. Each sandwich is layered with creamy ricotta, melted mozzarella, and tender spinach for those classic Spinach Cannelloni flavors made easy in under 10 minutes.

Think of it as Spinach and Ricotta Cannelloni reimagined for your sandwich press. The result is crispy on the outside, gooey and savory on the inside, the kind of grilled cheese that makes lunch or dinner feel like pure comfort. Pair it with juicy, grilled Carne Asada for a bold and satisfying combo that never disappoints.

What Makes This Recipe So Good

This Spinach and Ricotta Grilled Cheese is the ultimate comfort food with a twist. You get the creamy, savory filling of your favorite spinach and ricotta cheese recipes, tucked between slices of buttery, toasted bread. Every bite is rich, gooey, and loaded with cheesy flavor that feels indulgent but comes together in minutes.

If you love ricotta cheese on toast, this recipe takes it to a whole new level. The combination of spinach, ricotta, mozzarella, and parmesan creates a beautifully balanced flavor that's both hearty and satisfying. It's a simple ricotta grilled cheese that turns an ordinary sandwich into something special.

What Goes Into Spinach And Ricotta Grilled Cheese

Simple, fresh, and full of flavor, this Spinach and Ricotta Grilled Cheese comes together with just a few pantry staples and creamy cheeses.

• Ricotta Cheese: The creamy heart of the filling that gives this grilled cheese its rich and velvety texture.
• Spinach: Adds a mild, earthy flavor and that signature green goodness that pairs perfectly with the cheeses.
• Mozzarella Cheese: Melts beautifully for that irresistible, stretchy pull and balances the tangy ricotta with a smooth finish.
• Sourdough Bread: Thick and sturdy, it crisps up beautifully when buttered and toasted, holding all that cheesy goodness together.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Prepare Garlic: Heat a small drizzle of olive oil in a pan or skillet over medium-high heat. Fry the garlic until fragrant.

1. Set Aside the Garlic: Remove the pan from the heat and transfer the garlic to a small bowl. Keep the pan aside for toasting later.

1. Mix Filling: Add ricotta cheese, spinach, parmesan, salt, pepper, and herbs to the bowl. Stir until everything is well combined.

1. Butter the Bread: Spread one side of each sourdough slice with butter, keeping the other side dry for the filling.

1. Assemble Sandwiches: Divide mixture between two slices of bread and spread evenly. Top with mozzarella and close each sandwich, buttered side facing up.

1. Heat the Pan: Return the pan or skillet to the stove over medium heat and let it warm for a few seconds before adding the sandwiches.

1. Cook: Toast each sandwich for 3 to 4 minutes per side, turning once, until both sides are golden and the cheese is melted.

1. Serve and Enjoy: Sprinkle with extra Italian herbs and serve warm with a side of pasta sauce or passata for dipping.

A cozy Spinach and Ricotta Grilled Cheese deserves sides that complement its creamy, savory filling. Try pairing it with a bowl of Creamy Roasted Tomato Basil Soup for that classic grilled cheese-and-soup comfort, or serve it alongside this Creamy White Wine Chicken and Mushrooms for a full restaurant-style dinner. You can also add a little crunch with Crispy Garlic Butter Parmesan Smashed Potatoes on the side for an extra touch of indulgence.

Kitchen tip

• Drain the spinach well. We always squeeze out as much liquid as we can so the filling stays thick and creamy instead of soggy. Paper towels work perfectly for this.
• Mayonnaise makes magic. Try spreading a thin layer of mayo instead of butter on the outside of the bread. It crisps up beautifully and adds a subtle tang we just love.
• Don't rush the toasting. Keep the heat on medium so the bread turns golden and the cheese melts slowly into that gooey perfection.
• Add a little spice. A sprinkle of chili flakes or even a pinch of smoked paprika can take the flavor up a notch.
• Cheese swap, anyone? Feel free to play with cheeses like provolone, fontina, or even brie if you're feeling fancy.

Recipe FAQ's

We love sourdough because it toasts evenly and holds up to the filling. Thick-cut white or ciabatta bread works beautifully too.

Make sure your spinach is well-drained and that the bread is toasted over medium heat so it crisps without steaming.

Yes, it works perfectly. Just cook until the bread is golden and the cheese is melted through, no need to flip.

Video

What you need

• 1 clove garlic crushed
• 1/3 cup ricotta cheese we used reduced-fat
• 1/4 cup frozen chopped spinach thawed
• 2 tablespoons grated parmesan cheese
• 1 teaspoon sea salt and cracked pepper to taste
• 2 teaspoons Dried Italian mixed herbs or Oregano and basil mix
• 1/4 cup grated light mozzarella cheese or fresh mozzarella, thinly sliced
• 4 thick slices sourdough bread
• 1 tablespoon butter light or reduced-fat spread
• 1/2 cup of your favourite pasta sauce Passata or Tomato Sauce for U.S readers

Method

1. In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.
2. Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined.
3. Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread – buttered side up (to create a sandwich).
4. Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side).
5. Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)