SPINACH, FETA, AND ARTICHOKE BREAKFAST BAKE
Steps:
- Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
- In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. Pour into the casserole dish spreading evenly.
- In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
- Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.
- Let stand 8 to 10 minutes before cutting into 8 pieces.
Nutrition Facts : ServingSize 1 /8th slice, Calories 128 kcal, Carbohydrate 4 g, Protein 11 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 196 mg, Sodium 439 mg, Fiber 1 g, Sugar 1 g
SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY
This quick and easy garlic bread gets a spinach and artichoke upgrade in under 30 minutes. We predict it will be a dinner series regular!
Provided by Betsy Carter
Categories Appetizers
Time 22m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
- Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
- Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
- Let the garlic bread cool for about 5 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, Sugar 6 grams
SPINACH AND ARTICHOKE CASSEROLE
We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.
Provided by MSLIB5
Categories Side Dish Vegetables Greens
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
- Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
- Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
- Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
- Bake in preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g
SPINACH ARTICHOKE BABKA
Provided by Duff Goldman
Categories main-dish
Time 4h
Yield Two 9-by-5-inch babkas
Number Of Ingredients 29
Steps:
- For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
- For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
- For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside.
- For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes.
- Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes.
- Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.
SPINACH ARTICHOKE CORNBREAD
This tasty treat is great for a snack by itself or with a simple meal. Serve warm with a little butter and oh my goodness!
Provided by Yeah_it's_Good
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix Cheddar cheese, spinach, artichoke hearts, milk, and egg together in a separate bowl. Stir into the flour mixture just until moistened. Pour into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool briefly on a wire rack.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 22.8 g, Cholesterol 21 mg, Fat 2.4 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 270.2 mg, Sugar 4.8 g
SPINACH ARTICHOKE AND FETA DIP
This dip is the result of combining 3 of my favorite types of dips into one amazing super-dip! I actually prepared it before a camping trip last weekend and heated it on the small bbq we brought along and it turned out great that way too. Try it and you will love it!
Provided by thepurpleturtle
Categories Spreads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, chop the spinach, garlic, feta and artichoke hearts.
- In a medium bowl combine the artichoke mixture with the remaining ingredients, stirring to combine. Spoon into an 8" x 8" baking dish (or similar).
- Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly.
- Serve with cubed sourdough bread or tortilla chips.
Nutrition Facts : Calories 92.6, Fat 6.5, SaturatedFat 3, Cholesterol 14.8, Sodium 276.6, Carbohydrate 6, Fiber 1.8, Sugar 1.2, Protein 3.6
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