Whipped Feta Spring Grilled Cheese (Printable)

Bright, tangy whipped feta and cream cheese with fresh dill and lemon, grilled between golden buttery bread for a perfect spring-inspired melt.

# What You'll Need:

→ 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 - 4–6 thin slices cucumber

# Steps:

01 - In a medium bowl, combine feta, 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 the remaining bread slices on top to form sandwiches.
03 - Spread butter on the outsides of each sandwich.
04 - Heat a nonstick skillet over medium heat. Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently, until golden brown and the bread is crisp.
05 - Slice and serve immediately while warm.

# Chef’s Tips:

01 -
  • The whipped feta mixture stays creamy even when hot, never getting that weird rubbery texture some cheeses develop
  • Fresh dill and lemon cut through the richness, making each bite feel light and bright instead of heavy
  • It comes together in literally twenty minutes but tastes like something from a fancy cafe
02 -
  • Don't skip the whipping step. The texture transformation is what makes this special, not just a feta sandwich.
  • Medium heat is your friend. High heat burns the bread before the cheese gets a chance to warm through.
  • Let these rest for about a minute after grilling so the cheese sets slightly. They slice cleaner and aren't as likely to ooze out everywhere.
03 -
  • Room temperature cream cheese whips up faster and smoother than cold from the fridge
  • If your feta seems too salty, skip adding any extra salt to the mixture
  • A cast iron skillet gives the best golden crust, but nonstick works perfectly fine
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