Spinach And Feta Cheese Tortellini Recipes

SPINACH AND FETA CHEESE TORTELLINI

Steps:

• Melt the butter in a large, oven safe, saucepan over medium heat until it foams and starts to brown a little.
• Add the garlic and cook until fragrant, about 30 seconds.
• Sprinkle in the flour and cook until it starts to brown a little, about a minute.
• Add the milk and cook until it thickens, about 2 minutes.
• Mix in the nutmeg, salt and pepper.
• Add the parmesan and mozzarella and cook until it melts into the sauce.
• Mix in the spinach, feta, dill, parsley, green onions.
• Mix in the tortellini, sprinkle on the mozzarella and bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 15 minutes.

SPINACH FETA ALFREDO TORTELLINI RECIPE - (5/5)

Steps:

• Cook the tortellini in plenty of salted water to al dente according to package directions. Meanwhile, in a medium frying pan heat the oil over medium-low heat and cook the pepper and garlic 4 - 5 minutes stirring often. Turn heat up to medium and add the spinach. When it begins to wilt add the half & half. Bring to a simmer and cook, stirring often 3 minutes. Add the Parmesan cheese, about 1/2 cup of the water from the pasta pot and the cooked tortellini. Stir gently to coat the pasta until a sauce forms about 2 minutes. Stir in the feta and remove from heat. Let it sit a couple of minutes for the sauce to thicken up. Serve with more Parmesan.

FETA-SPINACH STUFFED SALMON

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.

TORTELLINI AND SPINACH BAKE

Steps:

• Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
• Add the tomatoes.
• Defrost the spinach, squeeze out most of the excess water and add the garlic.
• Season with salt and pepper to taste.
• Add to the pasta and tomatoes, mix well.
• Top with feta cheese.
• In a bowl mix the soured cream and single cream.
• Season with salt and pepper to taste (don't hold back).
• Add the grated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
• Preheat the oven (200°C, 400°F, Gas Mark 6) and bake for 20-30 minutes.