Scroll to:
Scroll to:



Item ID: PF003

Serving Description: 1 Sandwich

Food Category: Vegetarian

HACCP Process Category: SameDay


Item ID: PF003

Serving Description: 1 Sandwich

Food Category: Vegetarian

HACCP Process Category: SameDay


Ingredients list for this recipe is unavailable.



Recipe source: Chef Ann Foundation Plant Forward

1. Mince garlic
2. Preheat oven to 350 degrees


1. Melt butter on medium heat and transfer to heat-proof container to reserve for later use.
2. Using the same pan/skillet greased with butter, saute garlic for 1 minute until fragrant then add spinach and cook until spinach releases it’s liquid.
3. Drain spinach/garlic mixture by pressing lightly to release more liquid.
4. Mix spinach/garlic mixture, drained feta, and cream cheese together.
5. Using the reserved melted butter, brush 1 tsp of butter the bottom of the bread slices.
6. Place bread slices butter side down on parchment lined sheet pans.
7. Scoop 6oz by weight of the mix onto each bread slice and spread.
8. Place top slice of bread on spinach/cheese mixture and butter the top slices with another tsp of melted butter.
9. Place sandwiches in oven and bake in a 350 degree oven for 10-15 minutes until cheese is slightly melted and bread is brown.


Serving = 1 Sandwich

Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.625 Meat/Meat Alternative: 1.5 Calories: 480.7
Dark Green: 0.625 Milk: 0 Sat. Fat: 30.75%
Red Orange: 0 Grains: 2 Sodium: 1078.06
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.


Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.


Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

Help The Lunch Box!

Please help us keep our tools & resources free for all users by registering here!

Thank you for signing up!

There was an error, please try again.