Spinach Feta And Mushroom Wrap Recipes

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SPINACH FETA EGG WRAP



Spinach Feta Egg Wrap image

This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.

Provided by MBTX4

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 15m

Yield 1

Number Of Ingredients 7

1 large whole-wheat tortilla
1 ½ teaspoons coconut oil
1 cup chopped baby spinach leaves
1 oil-packed sun-dried tomato, chopped
2 eggs, beaten
⅓ cup feta cheese
1 tomato, diced

Steps:

  • Warm tortilla in a large skillet over medium heat.
  • Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
  • Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 78 g, Cholesterol 446.8 mg, Fat 36.8 g, Fiber 8.7 g, Protein 36.6 g, SaturatedFat 22.2 g, Sodium 1721.5 mg, Sugar 8.3 g

SPINACH AND FETA MUSHROOMS



Spinach and Feta Mushrooms image

These make a really nice vegetarian starter (leave out the cheese and butter for a vegan) and are great finger food if you use about 18 smaller mushrooms. Add a couple of crispy, cooked, crumbled bacon slices too, if you wish.

Provided by JustJanS

Categories     Vegetable

Time 32m

Yield 12 mushrooms

Number Of Ingredients 8

450 fresh spinach, washed and stalks removed
120 g feta cheese, crumbled
12 medium open cup mushrooms, stalks removed
olive oil or vegetable oil
15 g butter
1 small onion, finely chopped
salt and pepper
shredded parmesan cheese

Steps:

  • Cook the damp spinach in a large pan for about 2 minutes-or until it has wilted.
  • Drain really well, and chop coarsely.
  • Mix the crumbled feta through the spinach.
  • Preheat the broiler to medium.
  • Place the mushrooms gill side up on a lightly greased baking sheet.
  • Season and drizzle over a little oil.
  • Grill for 4-5 minutes or until tender.
  • Melt the butter in a frying pan and cook the onion until golden.
  • Stir in the spinach mixture and season to taste.
  • Spoon the mix into the mushroom cups, sprinkle with a little shredded Parmesan and grill until it's golden.

Nutrition Facts : Calories 41.7, Fat 3.2, SaturatedFat 2.1, Cholesterol 11.6, Sodium 119.8, Carbohydrate 1.6, Fiber 0.3, Sugar 1, Protein 2

SPINACH, FETA AND MUSHROOM WRAP



Spinach, feta and mushroom wrap image

This recipe is really quick and easy, delicious and amazing if you have those weird taste buds. The wonderful thing about this recipe is you can put anything in it!

Provided by Marion cooks

Time 6m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Put your wrap in an oven at 60* or in a microwave for 30 seconds so it can warm up.
  • Chop all your veggies and put it in a mixing bowl. Squeeze the lemon juice on top of the salad and add the olive oil.
  • Take your wrap and put your mixture in the center across and fold it up. Drizzle with some olive oil and add any seasoning you want (salt, pepper, oregano, cumin...)

FETA AND SPINACH STUFFED MUSHROOMS



Feta and Spinach Stuffed Mushrooms image

Use whole wheat breadcrumbs to add deeper flavor to the spinach, feta and basil stuffing for these mushrooms.

Provided by Food Network Kitchen

Time 1h

Yield 24

Number Of Ingredients 9

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
2 cups packed chopped, stemmed spinach
Kosher salt and freshly ground black pepper
3/4 cup crumbled feta
1/4 cup chopped fresh basil
1 cup coarse fresh whole wheat breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F.
  • If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  • Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE



Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese image

Categories     Cheese     Mushroom     Vegetable     Sauté     Vegetarian     Goat Cheese     Spinach     Bell Pepper     Healthy     Tortillas     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup olive oil
1 1/2 pounds portobello mushrooms, stemmed, caps thinly sliced
2 14 1/2-ounce cans Mexican-style stewed tomatoes
6 burrito-size flour tortillas
1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 7 ounces)
12 tablespoons chopped green onions
12 tablespoons chopped fresh cilantro
2 cups sliced yellow bell peppers
2 large plum tomatoes, seeded, cut into thin strips
3 cups lightly packed baby spinach leaves (about 3 ounces)

Steps:

  • Heat oil in large pot over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Add canned tomatoes with juices. Cook until liquid thickens slightly, about 15 minutes. Season mushroom mixture with salt and pepper.
  • Heat large skillet over high heat. Add 1 tortilla to skillet and cook until pliable, about 15 seconds per side. Place on work surface. Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides. Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves. Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling. Repeat with remaining tortillas and filling.

HOMEMADE STARBUCKS SPINACH & FETA BREAKFAST WRAP



Homemade Starbucks Spinach & Feta Breakfast Wrap image

The famous Starbucks breakfast wrap can easily be made at home. With egg whites, a whole grain lavash wrap, a simple homemade sun-dried tomato spread, spinach, and feta, it's actually way easier than you might think. Save your money on breakfast and indulge in a fancy coffee concoction instead!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

2 ounces about 1/4 cup whipped cream cheese, room temperature
1/4 cup roughly chopped sun dried tomatoes
2 teaspoons extra virgin olive oil
1/8 teaspoon kosher salt plus more to taste
Pinch freshly ground black pepper plus more to taste
2 teaspoons extra virgin olive oil
3 cups baby spinach
3 egg whites from 3 large eggs (roughly 130 grams)
Pinch kosher salt
Pinch freshly ground black pepper
3 tablespoons crumbled feta cheese
1 lavash wrap or large whole wheat tortilla
Sun-dried tomato cream cheese spread

Steps:

  • Make the sun-dried tomato cream cheese spread. Combine the cream cheese, sun dried tomatoes, and olive oil in a food processor. Pulse a few times until blended together with small chunks of tomatoes remaining. Season with 1/8 teaspoon salt and the pinch pepper, adding more to taste if desired. Set aside.
  • Place the olive oil in a large skillet over medium heat. When hot, add the spinach and cook, stirring occasionally, until wilted, 1-2 minutes. Transfer to a small plate and set aside.
  • Add the egg whites to the same skillet. Add the pinches of salt and pepper and cook, first stirring with a whisk and then flattening with a spatula as they set, about 2 minutes total. Using the spatula, fold the cooked egg whites into thirds, then turn off the heat and set aside.
  • Assemble the wrap. Spread an even layer of the cream cheese on the lavash wrap or tortilla. Sprinkle the spinach evenly across the cream cheese layer and top with the feta. Place the egg whites at the edge of one side of the wrap.
  • Roll the wrap up and place back in the skillet over medium-low heat with the seam side down. Cook until just golden brown on each side to toast the wrap, 1-2 minutes on each side. Slice in half and serve.

SPINACH-FETA CASSEROLE



Spinach-Feta Casserole image

I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing.

Provided by ROMDI

Categories     World Cuisine Recipes     European     Greek

Time 35m

Yield 9

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped spinach
8 ounces crumbled feta cheese
2 cups shredded mozzarella cheese
1 cup cubed processed cheese food
1 cup melted butter, divided
2 tablespoons distilled white vinegar
½ teaspoon garlic powder
salt and pepper to taste
1 (16 ounce) package phyllo dough

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
  • Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
  • Bake at 425 degrees F (220 degrees C) for 20 minutes.

Nutrition Facts : Calories 547.7 calories, Carbohydrate 31.8 g, Cholesterol 108.4 mg, Fat 37.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 22.9 g, Sodium 1164.1 mg, Sugar 2.9 g

SPINACH, MUSHROOM, AND FETA ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY



Spinach, Mushroom, And Feta Zucchini-Wrapped Quiche Recipe by Tasty image

Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, crumbled feta cheese, spinach, mushroom, milk, salt, pepper

Provided by Isabel Castillo

Categories     Breakfast

Time 30m

Yield 12 zucchini cups

Number Of Ingredients 9

nonstick cooking spray
2 medium zucchinis
6 large eggs
½ cup crumbled feta cheese
½ cup spinach, chopped
⅔ cup mushroom, diced
½ cup milk
salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
  • Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
  • Line the muffin cups with the zucchini strips on the bottom and sides.
  • In a large bowl, whisk together the eggs, feta, spinach, mushrooms, milk, salt, and pepper.
  • Divide the egg mixture evenly among the zucchini cups, using a spoon to distribute the mushrooms.
  • Bake for 18 minutes, until the edges are slightly browned.
  • Enjoy!

Nutrition Facts : Calories 96 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 2 grams

SPINACH-FETA STUFFED MUSHROOMS CAPS (VEGETARIAN)



Spinach-Feta Stuffed Mushrooms Caps (Vegetarian) image

These are *so* good! I also like to crumble some feta cheese onto the top right after baking but that is optional, although it is not necessary I like to boil the spinach in the microwave for about 5 minutes, this will mellow out the flavor, this can be done up to a day ahead, also you may pre-bake the caps up to a day ahead also :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 40m

Yield 12 mushroom caps

Number Of Ingredients 9

12 mushroom caps (use very large caps)
olive oil
coarse black pepper (to taste)
1 (10 ounce) package frozen spinach
3/4-1 cup crumbled feta cheese
1/2 cup finely chopped onion (or use green onions)
2 teaspoons fresh minced garlic
1/3 cup chopped fresh parsley
1/2 cup chopped walnuts (toasted is better to use)

Steps:

  • Set oven to 400 degrees.
  • Place the mushroom caps onto a baking sheet stem-side down.
  • Bake for about 6-8 minutes or long enough to release their moisture and dry out.
  • Reduce oven temperature to 350 degree F.
  • Turn the caps stem-side up then brush each cap with olive oil.
  • Season each cap with coarse black pepper and a little salt.
  • Place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
  • Drain in a strainer and cool the spinach (I just run cold water over to cool faster).
  • Hand-squeeze out ALL the moisture in the cooled spinach then place into a bowl.
  • Add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
  • Season with fresh coarse black pepper.
  • Divide the mixture between the caps.
  • Bake (350 degree F) uncovered for about 15 minutes.

Nutrition Facts : Calories 72.8, Fat 5.5, SaturatedFat 1.8, Cholesterol 8.3, Sodium 126.1, Carbohydrate 3.7, Fiber 1.5, Sugar 1.3, Protein 3.8

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From alphafoodie.com


SPINACH AND FETA STUFFED LAMB RECIPE - FOOD NEWS
Roll up the butterflied lamb and, with kitchen string, tie at regular intervals. Method. Preheat oven to 200°C (180° fan-forced). In a medium bowl combine 1 tablespoon oil, garlic, spinach, feta, pine nuts and breadcrumbs. Season and stir to combine. …
From foodnewsnews.cc


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