Spinach Feta And Pine Nut Salad Recipes

STRAWBERRY-FETA SPINACH SALAD WITH PINE NUTS

Steps:

• To spinach with all remaining ingredients except dressing in medium bowl.
• Add dressing just before serving; mix lightly.

SPINACH, FETA AND PINE NUT SALAD

Steps:

• Place the washed spinach with the feta, onion and pine nuts in a bowl.
• Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients.
• Serve alongside grilled lamb, chicken or just with some crusty bread.

ORZO WITH SPINACH AND PINE NUTS

Steps:

• In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

SPINACH-FETA PENNE WITH PINE NUTS

Steps:

• Cook penne pasta according to package directions.
• As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
• Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
• Set aside pine nuts.
• Drain cooked pasta and set aside.
• Heat olive oil in a large, deep skillet or wok.
• Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
• Stir in cooked pasta.
• Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
• Stir in spinach and continue to heat until spinach barely starts to wilt.
• Take pasta off heat and stir in the toasted pine nuts.
• Transfer to serving dish and serve.

SPINACH SALAD WITH GRILLED EGGPLANT AND FETA

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
• Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
• Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
• Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

SPINACH, FENNEL AND FETA SALAD

Steps:

• Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.
• Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.

FETA AND PINE NUT SALAD

Steps:

• toast the pine nuts in a dry frying pan until golden brown
• break, crumble, or cut the feta into small cubes and halve the grapes
• whisk the balsamic into the mustard, add a pinch of sugar, season and gradually whisk in the olive oil
• roughly tear the rocket, add the grapes and feta, and toss in the dressing. Make a heap of the mixture on each serving plate and sprinkle the pine nuts on the top. Serve with warm ciabatta.

FRUIT 'N' FETA SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, apple, grapes, cranberries, onions and walnuts. , In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese. Serve immediately.

SPINACH, FETA, AND PINE NUT RAVIOLI FILLING

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
• Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
• To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.