4 slices good-quality bread (I used a Sicilian loaf studded with sesame seeds)
1 clove garlic, sliced thin
2 tablespoons olive oil
1 shallot, sliced thinly
One 10-ounce bag baby spinach, or 2 big handfuls
Pinch salt and freshly cracked pepper
1 teaspoon chopped dill
2 ounces feta, crumbled
4 thin slices provolone cheese
Either plug in your panini press or heat a skillet over medium heat. Divide butter evenly between the four slices of bread, spread thinly on one side of each slice. In a medium skillet, heat olive oil over medium-high heat, add the garlic and shallot, and cook 4 minutes, or until the garlic is golden-brown. Add spinach and salt and pepper, and cook for few minutes, until the spinach is wilted and most of the moisture is cooked out. Add dill and feta, turn off heat, and mix. Assemble the sandwiches by placing two slices of bread butter side-down on your press or pan, add one slice of provolone to each, then divide the spinach mixture in half and place half on each slice. Top with the remaining 2 slices of cheese and slices of bread, butter side-up. If using a panini press, put the lid down and cook for about 5 minutes, or until golden and bubbly. If using a pan, flip after about 5 minutes, then cook on the other side for 3 minutes. Eat with tomato soup, if you so please.