Spinach And Feta Cauliflower Mash Recipes

MASHED CAULIFLOWER AND SPINACH

Steps:

• Bring a medium pot of salted water to a boil and add cauliflower. Cook just until tender, about ten minutes.
• While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil.
• Once hot, add onions and sauté for 4-5 minutes or until completely cooked.
• Add the spinach, toss and remove from heat.
• Drain the cauliflower but retain about a cup of the cooking water.
• Pulse the cauliflower until rice size but not pureed.
• Add the spinach mixture scraping the oil with it, salt, pepper, garlic powder and butter and pulse to combine. Do not over mix.
• If mixture is too thick, spoon a little of the cauliflower water in. We did not need to do that with ours.
• Serve immediately.

SPINACH AND FETA CAULIFLOWER MASH

Steps:

• Boil or steam the cauliflower until soft. Puree the cauliflower with the butter, sour cream, feta, garlic and parsley in a food processor. Add a little milk if needed to make it a mashed consistency.
• Stir in the spinach green onion and season with salt and pepper

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.

SPINACH & FETA CANNELLONI

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.
• Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.

SPINACH AND FETA BOUREKAS

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.

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Steps:

• Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
• Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
• Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
• Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

MASHED CAULIFLOWER WITH FETA CHEESE

Steps:

• 1. In a large pot, bring chicken broth to a boil
• 2. cut up cauliflower in large chunks and put in pot, gently boil for about 10 mins. or till tender.
• 3. drain and put in food processor or blender...add butter, salt, pepper
• 4. put back in pot and add the feta cheese...combine..the warmth of the cauliflower will gently melt the feta....serve as a side...or just eat a bowl of this deliciousness by itself