Spiralized Hot Dogs with Gruyere & Spinach

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spiralized hot dog

What’s Up, Hungry People

It’s finally starting to feel like summer up here in Northeast Ohio – and that means it’s time to uncover the log pile in the back yard and get to cooking over the open flames. If there’s one thing I remember fondly from the summers of my youth, it would be roasting hot dogs with friends and family in the backyard.

Now that I’m an “adult,” weenie roasts have gotten a makeover. Instead of slathering on the traditional ketchup and mustard combo, I’ve roasted up some spinach mixed with Gruyère for an adultier twist on a childhood favorite. This innovative take not only elevates the humble hot dog but also sneaks in some greens in the most unsuspecting way. Trust me, your taste buds and your nostalgia are about to have a reunion.

Here’s What You Need

  • Hot dogs: The star of the show, providing a smoky, savory base for the toppings.
  • Spinach: Adds a fresh, slightly earthy flavor and a nutritional boost with vitamins and minerals.
  • Butter: Enhances flavor and helps to sauté spinach, adding richness to the dish.
  • Onion: Adds a subtle sweetness and crunch, enhancing the overall flavor profile.
  • Mozzarella: Melts well, adding a mild, creamy texture to the spinach mixture.
  • Gruyère: Brings a nutty, slightly sweet taste that melts beautifully for a rich, creamy texture.
  • Greek yogurt: Introduces a tangy creaminess, helping to bind the spinach and cheese mixture.
  • Hot dog buns: The vessel for the hot dog, offering a soft, slightly sweet counterbalance to the savory fillings.

Let’s Cook

Alright, Hungry People, let’s get this grill party started with our spiralized hot dogs topped with a cheesy spinach blend that’s going to make your regular hot dog look a bit, well, underdressed. No need to fret, though; this is all in good fun and deliciousness.

Firing Up the Grill

First things first, we’re going to light up that grill going. Get those coals nice and hot, and set up your grate about 3-4 inches above. We’re looking for that perfect heat zone to cook our goodies.

Prepping the Spinach Pack

Grab a piece of foil and let’s create a little cooking pouch. Spread some butter on the foil—this is going to make our spinach oh-so-flavorful and tender. Now, toss in your spinach, and let’s introduce it to its friends mozzarella and Gruyère, along with those finely chopped onions. Give it a good mix, then add a dollop of Greek yogurt for a bit of tang. Fold it all together quickly and wrap it up tight in the foil to make sure no deliciousness escapes. A second layer of foil wouldn’t hurt; we’re all about that secure spinach pouch life.

Spinach Goes on a Grill Adventure

Place your spinach packet on the grate, and let’s give it some grill love for about 10-15 minutes. You’ll want to flip it once to ensure even cooking. We’re aiming for the spinach to reduce in size (it’s going to shrink down quite a bit) and those onions to get nice and soft.

Spiralizing Hot Dogs: The Main Event

While our spinach is getting cozy with the heat, it’s hot dog spiralizing time. Skewer each hot dog and give it a fancy cut at a forty-five-degree angle. Twist and shout (or, well, spin and cut) to get that spiral look. Be gentle as you pull them apart to avoid a hot dog catastrophe.

Hot Dog Roasting 101

Now, with your hot dogs looking all fancy, let’s roast them over the fire. Keep turning them to get an even cook. You’re aiming for those nice, crispy edges that scream, “I’ve been lovingly grilled.” When your hot dogs are singing their perfect roast song, it’s time to bring that spinach back into the spotlight.

Bringing It All Together

Get those hot dogs off the fire, and let’s dress them up. Spoon that creamy, cheesy spinach mixture right onto your spiralized hot dogs. Make sure it gets into all those nooks and crannies for maximum flavor impact. Pop it all on a toasted bun because, let’s face it, everything’s better on a toasted bun.

Spiralized Hot Dogs with Gruyère & Spinach Tips

  • Choosing the right hot dogs: Look for high-quality hot dogs with a good balance of meat and fat; this ensures they’ll be juicy and flavorful once cooked. The better the quality, the better the flavor will be when combined with the Gruyère and spinach.
  • Spiralizing your hot dogs: The trick to perfect spiralization is to keep your cuts consistent and not too deep. This method increases the surface area, allowing for more crispy edges and flavor from the grill. If you cut too deep, the hot dog might fall apart during cooking, so aim for shallow, even slices.
  • Preventing foil leaks: Double wrapping your spinach mixture in foil is key to preventing any delicious juices from escaping. Make sure the edges are tightly sealed, and always flip the packet gently to keep everything intact.
  • Achieving the perfect cheese melt: Gruyère and mozzarella are chosen for their excellent melting properties, but make sure not to overcook the spinach packet, as this could lead to the cheese becoming too oily. The goal is a creamy, not greasy, filling for your hot dogs.
  • Balancing flavors: The combination of creamy Gruyère, tangy Greek yogurt, and fresh spinach creates a complex flavor profile. Taste your spinach and cheese mixture before adding it to the hot dogs to ensure a good balance of flavors. Adjust with a little salt or pepper if needed.
  • Serving suggestion: For an extra touch of flavor and texture, consider lightly toasting the hot dog buns on the grill before assembling. This adds a nice crunch that contrasts well with the creamy, cheesy spinach topping.

So there you have it, Hungry People – our spin on the classic summer hot dog has just upped the backyard BBQ game. We’ve taken those simple, fire-grilled favorites and wrapped them in a sophisticated cloak of Gruyère, spinach, and a touch of Greek yogurt for good measure. It’s a small twist that makes a big difference, proving that even the most humble foods can be reinvented with a little creativity and a willingness to experiment. Next time you’re firing up the grill, remember that it’s not just about what you cook, but how you bring a little extra flair to the table. Here’s to summer days, good company, and food that keeps us all coming back for more. Enjoy, and let’s keep making those ordinary meals extraordinary, one spiralized hot dog at a time.

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Spiralized Hot Dogs with Gruyere & Spinach

The Starving Chef
An "adultier" version of a childhood favorite: spiralized hot dogs roasted over an open fire and topped with fire cooked spinach & gruyere.
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Campfire Cooking, Grill
Cuisine American, Backyard Cooking, Quick & Easy
Servings 4


  • 4 hot dogs
  • 6 cups spinach
  • 3 tablespoons butter
  • ½ cup onion chopped
  • ¼ cup mozzarella shredded
  • ½ cup gruyere shredded
  • 3 tablespoons Greek yogurt
  • hot dog buns for serving


  • Build a fire (or light a grill) and let it burn down until the coals are piping hot. Place a grate in a secure position 3-4 inches above the fire.
  • Place a sheet of foil on a flat surface. Spread the butter across the foil. Pile the spinach in the center of the foil, then add the mozzarella, Gruyère, and chopped onion. Mix the cheeses, onion, and spinach together, then add the Greek yogurt and quickly fold into the spinach and cheese mixture.
  • Wrap the foil tightly around the spinach to form a pouch. Use a second sheet of foil to create a second layer, to prevent leaks when flipping the pouch. Place the spinach-filled packet onto the grate over the fire. Cook for 10-15 minutes, flipping once, until the spinach has reduced to half its pre-cooked size and the onions have softened.
  • While the spinach cooks, skewer each hot dog on a long roasting stick. Use a knife to slice into the hot dogs at a forty-five-degree angle. Spin the hot dogs as you cut them. Gently pull the hot dog so that it spreads apart down the skewer.
  • Roast the hot dogs on their skewers over the hottest part of the fire, rotating frequently to cook evenly. Remove the spinach from the fire when the hot dogs are ready.
  • Spread the cheesy spinach mixture across the tops of the spiralized hot dogs, making sure to get it into the spirals of the dog. Serve on toasted buns and enjoy!


Keyword campfire, hot dogs
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