Spanakopita grilled cheese sandwiches

Chop half a big onion and cook it in a pan over medium heat with a little olive oil and a pinch of salt until soft, about seven or eight minutes.

Thinly slice the scallions, put them in a bowl of cold water so the dirt sinks, then lift them out into a strainer.

Add the grated garlic and just warm it through without letting it burn.

Add the scallions and warm them through for a minute or two.

Add the spinach in batches, seasoning each with salt and black pepper, over medium-high heat; cook down until as much liquid as possible has evaporated so the mixture is not soggy.

Add the dried dill, crumble in the feta, mix, taste and adjust the seasoning.

Slice the mozzarella from a block.

Heat a cast iron skillet over medium heat. Brush the bread with the butter.

Lay mozzarella on one slice of bread, top with the filling, optionally sprinkle with crushed red pepper flakes, and close with a second slice spread with butter on top.

Add a tablespoon of butter to the hot skillet and cook the sandwiches about two minutes on each side, until the bread is golden and the cheese melty.

If the bread and cheese are thick, reduce the heat to medium-low so the bread does not burn while the cheese melts.