GIANT BEANS WITH SPINACH, TOMATOES AND FETA
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas's wonderful new cookbook, "The Country Cooking of Greece." The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes. I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake
Provided by Martha Rose Shulman
Categories soups and stews, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine the beans, water, bay leaf, halved onion, and crushed garlic in a large saucepan and bring to a gentle boil. Reduce the heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. The beans should be al dente: not yet soft but not hard either. Remove from the heat. Using tongs, remove and discard the onion, garlic and bay leaf. Place a strainer over a bowl and drain the beans. Taste the broth and adjust seasonings. Set aside.
- While the beans are simmering, blanch the spinach in a large pot of salted boiling water for 20 seconds, or steam just until it wilts, abut 1 minute. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely.
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leek and the scallions. Add a pinch of salt and cook, stirring often, until the mixture is tender, 3 to 5 minutes. Transfer to an ovenproof casserole or baking dish, preferably earthenware. Stir in the spinach, parsley, dill, beans, half the tomato purée, 2 cups of the bean broth and half the feta. Season to taste with salt and pepper and stir in another tablespoon of olive oil. Place the remaining tomatoes over the top and sprinkle on the remaining feta. Drizzle on the remaining tablespoon of olive oil. Cover and place in the oven.
- Bake 1 to 2 hours, checking the liquid every 20 minutes to make sure that the beans are submerged; add more bean broth if necessary. When they're done, the beans will be creamy but intact.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1460 milligrams, Sugar 7 grams
SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY
Here's what you need: large eggs, baby spinach, crumbled feta cheese, diced tomato, salt, ground black pepper
Provided by Tara Botwinick
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350˚F (180˚C).
- Spray a six-cup muffin tray with nonstick spray.
- In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
- Distribute the mixture evenly between the muffins cups.
- Bake until the eggs are set, about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 6 grams, Fat 27 grams, Fiber 1 gram, Protein 31 grams, Sugar 3 grams
SPINACH & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts :
BAKED LARGE LIMAS WITH SPINACH AND FETA
Steps:
- 1. Cook the beans according to the directions. Remove from the heat, and drain through a colander set over a bowl. Transfer to a lightly oiled baking dish (1 1/2 to 2-quart), and add 1 scant cup of the broth. 2. Preheat the oven to 350 degrees. Heat a large skillet over high heat, and wilt the spinach, in batches, in the water left on the leaves after washing. Remove to a colander, rinse briefly with cold water, then squeeze out excess water and chop coarsely. 3. Heat 1 tablespoon of the olive oil over medium heat in the skillet, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the spinach, dill and chives, and stir together just until the ingredients are combined, less than a minute. Remove from the heat. Season to taste with salt and pepper. 4. Spread the spinach in an even layer over the beans. Sprinkle the feta over the spinach, and drizzle on the remaining tablespoon of olive oil. Bake 30 minutes until sizzling. Serve hot or warm. Advance preparation: The cooked beans will keep for four to five days in the refrigerator. You can prepare the spinach two to three days ahead and refrigerate. You can assemble the gratin several hours before you bake it. Nutritional information per serving: 302 calories; 11 grams fat; 3 grams saturated fat; 13 milligrams cholesterol; 37 grams carbohydrates; 14 grams dietary fiber; 296 milligrams sodium (does not include salt added during preparation); 18 grams protein Martha Rose Shulman can be reached at martha-rose-shulman.com.
SPINACH FETA BAKE
Make and share this Spinach Feta Bake recipe from Food.com.
Provided by Scotty Callies Mom
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, except 1 T. parmesan cheese.
- Pour into greased casserole and sprinkle with remaining parmesan cheese.
- Bake at 350 degrees 45-50 minute.
SPINACH AND FETA PITA BAKE
This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!
Provided by Heatherbee
Categories World Cuisine Recipes European Greek
Time 22m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
- Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 41.6 g, Cholesterol 12.6 mg, Fat 17.1 g, Fiber 6.9 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 587.1 mg, Sugar 2.8 g
SPINACH & FETA BAKED 'OMELETTE'
This dish is so easy, but looks & tastes like you went to alot of trouble. I won't tell anyone if you won't! Actually, you can throw anything in this recipe that you would put in an omelette. Great for lunch or Sunday brunch!
Provided by Grace32
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil to medium-high& add onion- saute until opaque, then add mushrooms (if using) and then spinach& saute just until spinach is wilted.
- Grease 9" square casserole dish with some olive oil (or spray with cooking spray) Beat eggs& add salt& pepper to taste.
- Add crumbled feta and spinach mixture to eggs.
- Pour into casserole dish& top with mozzarella.
- Bake at 350 degrees for approx.
- 30 minutes.
- Cool about 5 minutes, then cut into 4 servings.
- Serve with fruit and some plain yogurt on the side (mix in some dried dill or parsley for color).
SPINACH-FETA CASSEROLE
I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing.
Provided by ROMDI
Categories World Cuisine Recipes European Greek
Time 35m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
- Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
- Bake at 425 degrees F (220 degrees C) for 20 minutes.
Nutrition Facts : Calories 547.7 calories, Carbohydrate 31.8 g, Cholesterol 108.4 mg, Fat 37.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 22.9 g, Sodium 1164.1 mg, Sugar 2.9 g
SPINACH AND FETA BOUREKAS
Light and soft, with a bit of crunch, these bourekas are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta is one of my favorite fillings topped everything seasoning, and these little triangles are out of this world. - Alex Stepanov, Matawan, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots, and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper, set aside to cool to room temperature., On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.
Nutrition Facts : Calories 383 calories, Fat 21g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 635mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
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