FETA-SPINACH MELTS
Spinach and feta cheese top crisp slices of French bread in the festive-looking hors d'oeuvres sent in by Alina Abbott of Mesa, Arizona. "I've made these appetizers for parties, and everyone raves about them," she writes.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large microwave-safe bowl, combine spinach and water. Cover and microwave on high for 1-1/2 to 2 minutes or until spinach is wilted, stirring twice; drain and squeeze dry. Add the feta cheese, tomato, onion, mayonnaise, sour cream, garlic, salt and dill weed; set aside., Arrange bread on a baking sheet. Broil 4 in. from the heat for 1-2 minutes or until lightly toasted. Spread each with about 1 tablespoonful spinach mixture. Broil 3-4 minutes longer or until heated through.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 400mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
FETA-AND-SPINACH BUNS
These soft, savory buns have the flavors of spanakopita, the popular Greek appetizer. Make them for a special brunch or dinner.
Provided by Food Network Kitchen
Categories side-dish
Time 9h50m
Yield 12 buns
Number Of Ingredients 20
Steps:
- For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat to about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and let sit without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
- Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick, sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl, and knead briefly to release excess air. Re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
- For the filling: Melt the butter in a medium nonstick skillet over medium heat. Add the chopped shallots, and cook until soft, about 3 minutes. Add the spinach, and cook until it is cooked through and nearly all the liquid has evaporated, 5 to 7 minutes. Remove the skillet from the heat, and stir in the feta, 1/4 cup of the Parmesan, lemon zest, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
- To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the remaining 2 tablespoons Parmesan evenly over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
- Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover them loosely with plastic wrap, and set in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
- For the topping: Stir together the butter, dill, lemon zest and a pinch each of salt and pepper in a small bowl; set aside.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven until the butter is melted and the topping is fragrant, 5 minutes more. Let them cool in the pan for 10 minutes before serving.
SPINACH AND FETA RUGELACH
Steps:
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- Set the frozen spinach out on a plate at room temperature to soften slightly.
- Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
- Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
- Lightly brush the tops with egg wash and sprinkle with sea salt.
- Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.
EASY GREEK SPINACH AND FETA MELT
If you love spinach and feta then you will really enjoy this! it's easy to make just mix all ingredients together spread on bread and brown...SO DELICIOUS! Make certain to hand-squeeze your spinach very dry. One package of spinch may be use instead of two for a milder taste. Easy on the garlic, use a small amount only for this, my family loves garlic but too much will overpowrer this melt! If you are oven-broiling your melt you might want to toast the bread firstly in a toaster.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 16m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the all ingredients ingredients together except the bread.
- Spoon genorous portions on the slice of bread.
- Place the slices on a baking sheet.
- Place under the oven broiler and broil until browned and hot, or place in a toaster oven.
Nutrition Facts : Calories 425.5, Fat 11.6, SaturatedFat 4.7, Cholesterol 22.4, Sodium 828.4, Carbohydrate 65.2, Fiber 4.4, Sugar 5.4, Protein 16.8
GREEK FRITTATA WITH FETA AND SPINACH
This frittata calls for fresh vegetables and a Greek cheese called Kasseri. It has a unique, unmistakable taste, so substitutes are not recommended.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
- Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
- Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.
Nutrition Facts : Calories 474 calories, Carbohydrate 16.8 g, Cholesterol 162.1 mg, Fat 20.9 g, Fiber 11.2 g, Protein 10.5 g, SaturatedFat 7.1 g, Sodium 486.4 mg, Sugar 5.8 g
SPINACH-FETA FRITTATA
This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
- Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
- Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.2 g, Cholesterol 221.4 mg, Fat 14.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.9 g, Sodium 497.2 mg, Sugar 2.2 g
SPINACH, TOMATO AND FETA MELT
Spinach, tomatoes and crumbled feta give this yummy baked appetizer dip gorgeous color as well as super flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 16 servings, 2 Tbsp. spread and 6 crackers each.
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix all ingredients except crackers; spoon into 2- to 2-1/2-cup casserole.
- Bake 15 to 20 min. or until heated through.
- Serve as a spread with the crackers.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
More about "feta spinach melts recipes"
SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER …
From jamieoliver.com
10 BEST SPINACH FETA APPETIZER RECIPES | YUMMLY
From yummly.com
FETA AND SPINACH FRITTATA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CREAMY SPINACH WITH FETA - SUGARLOVESPICES
From sugarlovespices.com
Reviews 3Servings 2Cuisine MediterraneanCategory Side Dishes
- Drizzle olive oil in a medium sauté pan. Peel a clove of garlic and press gently to release the oils. Place in the pan. Grab a pinch of chili flakes and also sprinkle in the pan with oil and garlic.
FETA AND SPINACH PASTA BAKE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
OPEN FACED SPINACH AND FETA MELT RECIPE - FOOD.COM
From food.com
TASTYMOMENTS - SPINACH & FETA MELTS | FACEBOOK
From facebook.com
SPINACH, TOMATO AND FETA MELT - PLAIN.RECIPES
From plain.recipes
SPINACH, CHICKPEA, AND FETA MELTS - BLOG.UVAHEALTH.COM
From blog.uvahealth.com
HOT AND TOASTY OPEN FACED SPINACH MELTS - TARA TEASPOON
From tarateaspoon.com
FETA AND SPINACH PUFF PASTRY APPETIZERS - LINGER
From lingeralittle.com
10 BEST FETA CHEESE MELT RECIPES | YUMMLY
From yummly.com
SPINACH AND FETA GRILLED CHEESE - BUDGET BYTES
From budgetbytes.com
RECIPE FOR SPINACH/FETA EGGS (CAUTION: INCREDIBLY DELICIOUS)
From makeit-loveit.com
SPINACH AND FETA GALETTES - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
SPINACH AND FETA GRILLED CHEESE - KITCHN
From thekitchn.com
TURKISH LAMB, FETA & SPINACH MELTS | RECIPE CART
From getrecipecart.com
SPINACH, FETA, AND TOMATO OMELET - BRUNCH RECIPES
From goodhousekeeping.com
SPINACH FETA CHEESE BEST RECIPES
From findrecipes.info
SPINACH AND FETA TRIANGLES - REAL GREEK RECIPES
From realgreekrecipes.com
TURKISH LAMB, FETA AND SPINACH MELTS - THE CULINARY CHASE
From theculinarychase.com
SPINACH AND FETA OMELETTE: EASY, HEALTHY & READY IN 15 MINUTES
From cheeseandsuch.com
BEST HERBED SPINACH RICE WITH FETA AND LEMON RECIPE - HOW TO …
From 177milkstreet.com
SPINACH, TOMATO AND FETA MELT | RECIPE | COTTAGE CHEESE RECIPES, …
From pinterest.com
TURKISH LAMB, FETA & SPINACH MELTS RECIPE
From arecipesblog.blogspot.com
SPINACH FETA OMELETTE RECIPE (EASY LOW CARB OMELET)
From livesimply.me
FETA-SPINACH MELTS RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
SPINACH, CHICKPEA AND FETA MELTS | DEBORAH HEART & LUNG CENTER
From demanddeborah.org
PARTY SIZE SPANAKOPITA MELT. - HALF BAKED HARVEST
From halfbakedharvest.com
BEST SPINACH-FETA BUN RECIPE - HOW TO MAKE SAVORY SPINACH BUNS
From thepioneerwoman.com
EASY GREEK SPINACH AND FETA MELT RECIPE - WEBETUTORIAL
From webetutorial.com
SHAKSHUKA WITH SPINACH & FETA - DIMITRAS DISHES
From dimitrasdishes.com
MINI GREEK SPINACH MELTS - THE ENDLESS APPETITE
From theendlessappetite.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love