Spinach and Artichoke Melts

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

These spinach and artichoke melts offer a sophisticated twist on the classic toasted sandwich, combining a creamy, savoury filling with the crunch of golden sourdough. This vegetarian dish uses tinned artichoke hearts and fresh baby spinach to create a rich topping that is brightened with a squeeze of lemon and a hint of hot sauce. It is a comforting yet elegant option for a quick lunch or a light evening meal.

Perfect for a weekend brunch or a simple midweek supper, these melts are packed with flavour thanks to the combination of sharp Parmesan and melty provolone cheese. The addition of chilled cream cheese creates little pockets of richness that contrast beautifully with the earthy vegetables. Serve them warm from the grill with a crisp green salad for a balanced and satisfying vegetarian feast.

Ingredients for Spinach and Artichoke Melts

1/2 כפיות מלח כשר, ועוד לפי הטעם
275g baby spinach
1 (400g) can artichoke hearts
1 large garlic clove, finely chopped
60g Parmesan, finely grated (about 120ml )
2 tablespoons mayonnaise
Juice of 1/2 lemon
Dash or 2 of hot sauce
פלפל שחור טחון טרי
60g chilled cream cheese, cut into 1/2" pieces
4 1/2"-thick slices country-style bread (such as sourdough)
Extra-virgin olive oil (for drizzling)
6 slices provolone cheese

How to make Spinach and Artichoke Melts

Heat grill. Bring 120ml water and a large pinch of salt to a simmer in a large skillet with straight sides over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.

Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and 1/2 teaspoons salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed.

Arrange slices of bread on a foil-lined rimmed baking sheet and grill until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don’t burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered.

Grill toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don’t want the toasts to burn).

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.