Baked Stuffed Onions With Spinach Feta Recipes

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SPINACH AND FETA STUFFED CHICKEN



Spinach and Feta Stuffed Chicken image

This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.

Provided by Amber Dawn

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil, divided
1 medium onion, chopped
10 ounces spinach, fresh
1 teaspoon lemon, zest of
1/4 cup feta cheese, crumbled
1 teaspoon table salt, divided
1/2 teaspoon black pepper, divided
1 lb boneless skinless chicken breast

Steps:

  • In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
  • Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Set aside.
  • Divide spinach mixture between chicken breasts.
  • Roll up and secure with toothpicks.
  • Sprinkle with remaining salt and pepper.
  • In same skillet, heat remaining oil over medium-high heat.
  • Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
  • Remove toothpicks.

Nutrition Facts : Calories 212.3, Fat 8.6, SaturatedFat 2.6, Cholesterol 81, Sodium 875, Carbohydrate 5.8, Fiber 2.2, Sugar 1.9, Protein 27.8

BAKED STUFFED ONIONS WITH SPINACH FETA



Baked Stuffed Onions with Spinach Feta image

Got this recipe out of Diabetic Gourmet Magazine. Can adjust ingredients for the non diabetic in your family but as written has: Exchanges: : 1 Starch, 1 Vegetable, 1 Fat

Provided by TishT

Categories     Lemon

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 large sweet onions or 2 large Spanish onions (about 1-1/2 pounds total, peeled)
2 teaspoons olive oil
1 clove garlic
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 teaspoon fresh lemon juice
1/4 teaspoon fresh ground pepper
1/4 cup breadcrumbs
1/4 cup crumbled feta cheese (1 oz)

Steps:

  • Place the onions in a large saucepan and cover with water.
  • Bring to a boil and cook until the onions are partially tender, about 10- 15 minutes.
  • Drain and cool; cut the onions in half crosswise.
  • Scoop out the center of each onion half, leaving a 1/2" shell.
  • Reserve the centers.
  • If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.
  • Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray.
  • Place the onions in the prepared dish, hollowed sides up.
  • Preheat the oven to 350 degrees F.
  • Chop the reserved centers of the onions.
  • Saute in oil with the garlic in a medium saucepan until tender, about 5 minutes.
  • Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates.
  • Remove from the heat; stir in the bread crumbs and cheese Fill the onion shells with the spinach mixture.
  • Cover with foil and bake about 25 minutes.
  • Serve hot.

Nutrition Facts : Calories 126.6, Fat 5.2, SaturatedFat 2, Cholesterol 8.3, Sodium 209.1, Carbohydrate 16.3, Fiber 3.6, Sugar 4.7, Protein 5.8

BAKED STUFFED ONIONS



Baked Stuffed Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h45m

Yield 8 side dish servings

Number Of Ingredients 11

4 large Spanish onions (about 1 pound each), skin-on
7 tablespoons extra-virgin olive oil
3 large sprigs fresh thyme, plus 2 teaspoons finely chopped thyme leaves
Kosher salt and freshly ground black pepper
1 large clove garlic
20 ounces spinach, stems removed, washed and dried
Grated zest of 1 lemon
2 large eggs, lightly beaten with a fork
Pinch of cayenne pepper, or more to taste
1 cup sourdough bread crumbs
4 ounces feta cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
  • Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
  • Lower the oven heat to 350 degrees F.
  • Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

FETA STUFFED ROASTY ONIONS



Feta stuffed roasty onions image

These stuffed onions make an excellent vegetarian main course

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 1h55m

Number Of Ingredients 10

2 medium onions
2 tbsp olive oil (or oil from the tomatoes) plus extra for drizzling
200g block of feta cheese , crumbled
50g white or brown breadcrumbs
1 red chilli , seeded and finely chopped
6 pieces of sundried tomatoes in olive oil, drained and chopped
a large pinch of chopped fresh thyme leaves, plus extra sprigs
2 tbsp chopped parsley
50g/2oz walnut pieces, chopped
1 medium egg , beaten

Steps:

  • Preheat the oven to 190C/gas 5/fan 170C. Peel the onions leaving them whole, removing the first layer of onion as you peel. Cut them in half across the middle and remove several layers from the centre of each using a teaspoon. Fill any holes with a small slice of onion taken from the centre layers. Arrange onion halves, cut side up in a small ovenproof dish. Pour a splash of water into the dish and brush the onions with some of the oil. Cover the dish tightly with foil and bake for 45-50 minutes until they are tender.
  • Meanwhile, finely chop the inner layers. Heat the remaining oil in a medium sized saucepan and fry the chopped onion, stirring occasionally, for 10 minutes until soft and beginning to brown, leave to cool.
  • Mix the cooled chopped onions in a bowl with half the feta, the breadcrumbs, chilli, sun-dried tomatoes, chopped thyme and parsley,walnuts, beaten egg and some salt and freshly ground black pepper. Stir well until everything's combined.
  • Increase the oven to 200C/gas 6/fan 180C. Divide the feta stuffing between the onions, then scatter over the remaining cheese and sprinkle over a few thyme sprigs. Drizzle over a little oil from the tomato jar and cook for 25 minutes until the stuffing is bubbling and the feta is golden brown.

Nutrition Facts : Calories 742 calories, Fat 55 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 5 milligram of sodium

STUFFED AND BAKED ONIONS



Stuffed and Baked Onions image

Takes a little extra work, but well worth the effort. Nice accompaniment for roast beef or roast pork.

Provided by PJ's kitchen

Categories     Side Dish     Vegetables     Onion

Time 1h10m

Yield 6

Number Of Ingredients 10

6 medium onions
1 tablespoon salad oil, or as needed
1 dash paprika, or to taste
1 tablespoon butter
¼ cup light cream
¼ cup chopped black olives
2 tablespoons pecans, chopped
¼ teaspoon salt
¼ cup dry bread crumbs, or as needed
3 tablespoons melted butter

Steps:

  • Peel onions. Cut a thick slice from the top of each one and reserve.
  • Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.
  • Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.
  • Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.
  • Bake, uncovered, in the preheated oven for 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 14.6 g, Cholesterol 27 mg, Fat 14.6 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 244.5 mg, Sugar 5.1 g

FETA-SPINACH STUFFED SALMON



Feta-Spinach Stuffed Salmon image

Simple, quick and delicious recipe. High protein. Love serving it with green beans and a baked potato for a special meal.

Provided by ImpoverishedBlonde

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 2

Number Of Ingredients 7

cooking spray
½ (8 ounce) package cream cheese, softened
1 (4 ounce) package crumbled feta cheese, or to taste
⅓ cup frozen chopped spinach - thawed, drained, and squeezed dry
2 stalks scallions, white and green parts, thinly sliced
1 (3/4 pound) boneless salmon fillet
1 tablespoon olive oil, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
  • Combine cream cheese, feta cheese, spinach, and scallions in a small mixing bowl. Mash ingredients until well blended.
  • Cut salmon fillet into 2 equal pieces. Brush the top of one piece with olive oil and place oiled side down in the prepared baking dish. Spread filling evenly over top; it will be about 3/4 inch thick. Place the second piece of salmon on the filling and brush the top with olive oil.
  • Bake in the preheated oven until fish flakes evenly with a fork and filling is hot, 20 to 30 minutes. The time will depend on the size and weight of salmon used; check progress at 20 minutes to determine if additional baking time is needed.
  • Remove from the oven and slice into 2 pieces to serve.

Nutrition Facts : Calories 601.5 calories, Carbohydrate 6 g, Cholesterol 185 mg, Fat 44.2 g, Fiber 1.1 g, Protein 44.7 g, SaturatedFat 23.1 g, Sodium 895.2 mg, Sugar 2.9 g

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