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Heat olive oil in a non-stick pan over medium heat. Add the spinach and sauté for 5-6 minutes or until it wilts down. Sprinkle with salt, give it a stir, and transfer onto a plate. Clean the pan with a paper towel.
Spread butter on one side of each bread slice. Place two slices of bread in the pan.
Arrange chopped sun-dried tomatoes on each bread slice and press with a spoon so they stick. Top with half of the crumbled feta cheese, half of the shredded cheddar, and the cooked spinach. Add the remaining feta and cheddar on top of the spinach. Sprinkle with oregano and chili flakes.
Top each sandwich with the second slice of bread, butter side up. Put the pan over medium heat and cook for about 5 minutes or until the bottom is golden. Carefully flip the sandwiches and cook the other side for 5 minutes or until the bread is nicely toasted and the cheese inside is gooey.
Sprinkle with thyme or oregano and red pepper flakes (chili flakes). Optionally, drizzle a little honey on each and serve immediately.