Krouasan Me Feta Greek Feta Croissants Recipes

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SPINACH-FETA CRESCENTS



Spinach-Feta Crescents image

Provided by Ayesha Curry

Categories     side-dish

Time 1h

Yield 16 crescents

Number Of Ingredients 11

One 10-ounce package frozen chopped spinach, thawed
2 ounces cream cheese, at room temperature
2 ounces crumbed garlic-and-herb feta cheese (about 1/2 cup)
3 scallions, finely chopped
2 tablespoons finely chopped fresh dill
2 tablespoons grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
All-purpose flour, for working the dough
Two 8-ounce cans refrigerated crescent-roll dough
1 large egg, beaten

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well.
  • Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet.
  • Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.

KROUASAN ME FETA - GREEK - FETA CROISSANTS



Krouasan Me Feta - Greek - Feta Croissants image

This recipe is posted here for play in ZWT9 - Greece. This recipe is from website : greekfood.about.com These delightful croissants are not sweet, and make a wonderful addition to any meal.

Provided by Baby Kato

Categories     Breads

Time 30m

Yield 40 small crossiants

Number Of Ingredients 11

5 (8 count) packages store bought croissant dough, raw (or)
2/3 teaspoon yeast, dry bakers
2/3 cup canned evaporated milk
2/3 cup water
1 1/2 tablespoons sugar
2 tablespoons olive oil
1/2 teaspoon salt
1 egg, beaten
4 cups bread flour
2/3 lb feta cheese, mashed with a fork
1 egg, beaten

Steps:

  • *Please Note:.
  • If using packaged croissant dough, preheat oven to 350°F (180°C) and skip to step 2.
  • Step 1: Make the Dough:.
  • Combine the evaporated milk and water in a bowl. Add sugar, yeast, salt, and oil and stir with a wooden spoon or hands until yeast dissolves.
  • Stir in beaten egg, and add 4 cups of flour. Knead in the bowl with hands, adding flour if needed, until the dough is smooth and does not stick to hands (about 4 minutes).
  • This is a fairly firm dough, however it will start to rise quickly. On a floured work surface, knead the dough to form into a long loaf shape.
  • Cut into 5 equal parts. Roll each piece of dough into a 12-inch diameter circle, using flour to keep the rolling pin from sticking.
  • Cut the circles in quarters, and cut the quarters in half to make 8 triangles.
  • Preheat oven to 350°F (180°C).
  • Step 2: Add filling:.
  • Take a teaspoon-size piece of the mashed feta with fingers and squeeze to compress.
  • Place the cheese 1/2 inch in from the wide end of the croissant triangle.
  • Roll the dough toward the narrow end over the cheese and pinch outer edges.
  • This will prevent the cheese from oozing out during baking.
  • Place on an oiled or nonstick cookie sheet, with the end of the dough tucked under.
  • Brush the tops of the croissants with beaten egg and bake at 350°F (180°C) for 15-20 minutes until nicely browned. If the tops darken too quickly, cover with foil.
  • Please Note: To increase the recipe, increase all ingredients equally.
  • If you prefer larger croissants, divide the dough into fewer pieces, roll out to larger circles (about 1/16th of an inch thick) and increase amount of filling per croissant.
  • Alternative fillings: Try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

SPINACH FETA CROISSANTS FOR 2



Spinach Feta Croissants for 2 image

"I had this lovely sandwich at a local cafe and added my own twist to spruce it up," says Dolores Brigham of Inglewood, California. "Sometimes I use mini croissants for pretty, smaller-sized servings."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

3 tablespoons Italian salad dressing
2 croissants, split
1 cup fresh baby spinach
1 plum tomato, thinly sliced
1/3 cup crumbled feta cheese

Steps:

  • Brush salad dressing over the cut sides of croissants. On the bottom halves, layer the spinach, tomato and feta cheese; replace tops.

Nutrition Facts : Calories 302 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 940mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 9g protein.

MAKARONIA ME FETA - MACARONI AND FETA



Makaronia Me Feta - Macaroni and Feta image

Different macaroni casserole, Greek style from Greek With Gusto! Croutons should be prepared in advance and can be stored in a covered container at room temperature for up to two weeks.

Provided by Debi9400

Categories     Greek

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

3/4 lb macaroni, cooked and drained
1/4 cup butter, melted
1 1/2 cups feta cheese, crumbled
1 1/2 cups croutons
4 eggs, separated
2 cups milk

Steps:

  • Preheat oven to 350°F.
  • Cook macaroni according to package directions. Drain, toss with melted butter and 1/2 cup of crumbled feta. Set aside.
  • Lightly oil a 9 x 13 casserole, sprinkle with another 1/2 cup of feta and half the croutons. Spread the macaroni mixtuer over this and top with remaining croutons.
  • Beat egg whites until stiff. In a separate bowl beat egg yolks lightly. Fold egg yolks into egg whites. Stir in milk, pour mixture over macaroni.
  • Sprinkle with remaining feta and bake for 45 minutes or until golden brown.
  • To Prepare Croutons:.
  • Cut half a loaf of day old bread into small bits and toss in a skillet over medium-high heat with 2 Tbsp olive oil and 2 Tbsp of butter. Spread on a baking sheet and bake for 30 minutes at 250°F Store, in covered container at room temperature for up to 2 weeks.

Nutrition Facts : Calories 762.8, Fat 34.7, SaturatedFat 20.4, Cholesterol 283.6, Sodium 943.5, Carbohydrate 80.5, Fiber 3.3, Sugar 4.8, Protein 30.9

SPINACH FETA CROISSANTS



Spinach Feta Croissants image

I had this delicious sandwich in a local cafe and added my own twist to spruce it up. It would be lovely for a shower, a picnic or special occasion. I often use mini croissants for pretty smaller-sized servings.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 5

1/2 cup Italian salad dressing
6 croissants, split
3 cups fresh baby spinach
4 plum tomatoes, thinly sliced
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Brush salad dressing over the cut sides of croissants. On the bottom halves, layer the spinach, tomatoes and feta cheese; replace tops.

Nutrition Facts : Calories 363 calories, Fat 23g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 959mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)



Greek Tomato Feta Fritters (Domatokeftethes) image

I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.

Provided by Chef John

Categories     Greek Appetizers

Time 1h5m

Yield 4

Number Of Ingredients 15

2 cups diced fresh tomatoes with juices
½ cup packed grated zucchini
⅓ cup sliced green onions
2 teaspoons kosher salt, or to taste
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper
¼ cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 ounces feta cheese, crumbled
¾ cup all-purpose flour, or more as needed
¾ teaspoon baking powder
vegetable oil for frying

Steps:

  • Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
  • Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
  • Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
  • Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
  • Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
  • Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg

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