Spinach Stuffed Onions Recipes

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SPINACH-STUFFED VIDALIA ONIONS



Spinach-Stuffed Vidalia Onions image

A great side dish for a a roast or poultry meal. When vidalia onions are not available, you can substitute another sweet variety, such as Maui, or use plain old yellow onions.

Provided by yooper

Categories     Vegetable

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 6

4 -5 medium vidalia onions
1 lb fresh spinach, stems removed
2 tablespoons melted butter
1 1/4 cups half-and-half
salt and pepper
grated parmesan cheese

Steps:

  • Peel onions; core out hole in center.
  • Put in water and steam.
  • Do not overcook until soft and mushy.
  • Remove from heat and cool.
  • Wash spinach and cook for 1 minute, using only the water that clings to the leaves, drain and chop.
  • Saute spinach in butter.
  • Add half and half and cook until fairly dry.
  • Season with salt and pepper.
  • Fill onions with spinach mixture; sprinkle with cheese.
  • Bake in a greased shallow pan at 350 degrees until onions are thoroughly heated, about 15-20 minutes.

BAKED STUFFED ONIONS



Baked Stuffed Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h45m

Yield 8 side dish servings

Number Of Ingredients 11

4 large Spanish onions (about 1 pound each), skin-on
7 tablespoons extra-virgin olive oil
3 large sprigs fresh thyme, plus 2 teaspoons finely chopped thyme leaves
Kosher salt and freshly ground black pepper
1 large clove garlic
20 ounces spinach, stems removed, washed and dried
Grated zest of 1 lemon
2 large eggs, lightly beaten with a fork
Pinch of cayenne pepper, or more to taste
1 cup sourdough bread crumbs
4 ounces feta cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
  • Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
  • Lower the oven heat to 350 degrees F.
  • Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

SAUTEED SPINACH WITH BACON AND ONIONS



Sauteed Spinach with Bacon and Onions image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon bacon grease
1/2 yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon red wine vinegar
Pinch of crushed red pepper flakes (for a little spice because Trisha likes it)
Salt and ground black pepper
Salt and ground black pepper
12 ounces baby spinach

Steps:

  • In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.

BAKED STUFFED ONIONS WITH SPINACH FETA



Baked Stuffed Onions with Spinach Feta image

Got this recipe out of Diabetic Gourmet Magazine. Can adjust ingredients for the non diabetic in your family but as written has: Exchanges: : 1 Starch, 1 Vegetable, 1 Fat

Provided by TishT

Categories     Lemon

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 large sweet onions or 2 large Spanish onions (about 1-1/2 pounds total, peeled)
2 teaspoons olive oil
1 clove garlic
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 teaspoon fresh lemon juice
1/4 teaspoon fresh ground pepper
1/4 cup breadcrumbs
1/4 cup crumbled feta cheese (1 oz)

Steps:

  • Place the onions in a large saucepan and cover with water.
  • Bring to a boil and cook until the onions are partially tender, about 10- 15 minutes.
  • Drain and cool; cut the onions in half crosswise.
  • Scoop out the center of each onion half, leaving a 1/2" shell.
  • Reserve the centers.
  • If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.
  • Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray.
  • Place the onions in the prepared dish, hollowed sides up.
  • Preheat the oven to 350 degrees F.
  • Chop the reserved centers of the onions.
  • Saute in oil with the garlic in a medium saucepan until tender, about 5 minutes.
  • Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates.
  • Remove from the heat; stir in the bread crumbs and cheese Fill the onion shells with the spinach mixture.
  • Cover with foil and bake about 25 minutes.
  • Serve hot.

Nutrition Facts : Calories 126.6, Fat 5.2, SaturatedFat 2, Cholesterol 8.3, Sodium 209.1, Carbohydrate 16.3, Fiber 3.6, Sugar 4.7, Protein 5.8

SPINACH STUFFED ONIONS



Spinach Stuffed Onions image

Number Of Ingredients 7

4 white onions large
1/4 cup mayonnaise real
1 tablespoon lemon juice fresh
1/4 cup sour cream
pinch nutmeg ground
Salt and freshly ground pepper to taste
1 pound spinach fresh, washed, and stemmed

Steps:

  • Skin and cook onions in boiling water until tender, about 1 hour. Cool. Heat oven to 350° F. Remove tops of onions with straight slice across. Cut off root area carefully, leaving bottom intact so filling will stay in. Remove and reserve center of onions, leaving 2 or 3 layers of outside for shell. Chop reserved onion. Combine mayonnaise, lemon juice, sour cream, nutmeg, salt, and pepper blend half of mixture with chopped onions. Cook spinach just until wilted, 1 to 2 minutes. Drain well, pressing out all moisture against sieve chop. Combine with creamed onion mixture. Taste for seasoning. Mound spinach mixture in onion shells cover with remaining sauce. Bake for 30 minutes.Note: This is a delicious accompaniment to beef.

Nutrition Facts : Nutritional Facts Serves

SPINACH STUFFED CHICKEN BREAST



Spinach Stuffed Chicken Breast image

This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.

Provided by JERSEYGIRL_CHELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 7

1 (10 ounce) package fresh spinach leaves
½ cup sour cream
½ cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
  • Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
  • Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g

SPINACH 'N ONIONS



Spinach 'n Onions image

Nice way to serve spinach and so good for you! The secret is not to overcook the spinach. I like to add a few roasted pine nuts or pumkin seeds with a nice jolt of Marsala wine. I love to serve this recipe with recipe#399309. Just spoon the sauce over the spinach when it is on the plate MMMmm

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons lite olive oil
1 large red onion, thinly sliced
1 lb fresh spinach leaves, cleaned and stems removed
1 tablespoon fresh lemon juice
salt and pepper

Steps:

  • Heat oil in a skillet.
  • When it is hot but not smoking add onions.
  • Saute, stirring constantly, until the onion is carmelized, about 15 min let some of the onion get quite dark and crisp.
  • Add spinach, but only for a minute or two, stir until just wilted.
  • Add lemon juice and salt& pepper.
  • Serve.

STUFFED ONIONS



Stuffed Onions image

My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.-Cathy Gilpin, Alamosa, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 medium yellow onions (about 2 pounds)
2 bacon strips, cut into 1-inch pieces
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon butter
1-1/2 cups sliced fresh mushrooms
1/4 teaspoon salt
Dash each pepper and ground nutmeg
1/2 cup beef broth
Additional parsley, optional

Steps:

  • Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

Nutrition Facts :

ONION-SPINACH STUFFED BEEF TENDERLOIN



Onion-Spinach Stuffed Beef Tenderloin image

Enjoy this hearty beef stuffed with spinach mixture and served with brandy cream sauce - perfect dinner for Christmas.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
2 cloves garlic, finely chopped
3 cups fresh baby spinach leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground pepper
2 lb beef tenderloin, trimmed of fat
2 tablespoons butter
1 shallot, finely chopped (2 tablespoons)
1/2 cup brandy
2 cups whipping cream
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat oven to 425°F. In 10-inch skillet, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook 8 to 10 minutes, stirring occasionally, until golden brown. Stir in spinach, thyme, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper; cook 1 to 2 minutes, stirring frequently, until spinach is wilted. Cool 5 minutes.
  • With long knife, cut horizontally through long side of tenderloin, halfway up side of meat, stopping about 1/2 inch from other side. Open beef; cover with plastic wrap. Pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • Sprinkle beef with remaining 1/2 teaspoon each salt and pepper. Spoon spinach mixture over beef to within 1 inch of edges. Tightly roll up, beginning with long side. Tie with kitchen string at 1 1/2-inch intervals. Place beef, seam side down, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of beef.
  • Bake uncovered 25 to 30 minutes or until thermometer reads 135°F (for medium-rare). Cover loosely with foil; let stand 10 minutes or until thermometer reads 140°F.
  • Meanwhile, in 2-quart saucepan, melt 2 tablespoons butter over medium-high heat. Cook shallots in butter 2 minutes or until tender. Stir in brandy; heat to boiling. Boil 3 minutes or until liquid is reduced by half. Add whipping cream. Return to boiling; reduce heat. Simmer uncovered about 30 minutes or until reduced to about 1 1/2 cups. Remove from heat; stir in mustard, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Remove string from beef before slicing. Serve beef with brandy cream sauce.

Nutrition Facts : Calories 630, Carbohydrate 10 g, Fat 7, Fiber 1 g, Protein 34 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 670 mg

PORK LOIN STUFFED WITH SPINACH



Pork Loin Stuffed with Spinach image

Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.

Provided by MMCGUINNESS

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h25m

Yield 5

Number Of Ingredients 10

½ (10 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons margarine
½ cup diced onion
1 clove garlic
⅓ cup dry bread crumbs
3 pounds pork tenderloin
2 tablespoons ketchup
¼ cup orange juice
2 tablespoons teriyaki sauce
½ teaspoon ground cumin

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
  • In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 356.9 calories, Carbohydrate 12.3 g, Cholesterol 117.7 mg, Fat 13.4 g, Fiber 1.5 g, Protein 45 g, SaturatedFat 3.4 g, Sodium 583.9 mg, Sugar 4.9 g

CHEESY SPINACH-STUFFED SHELLS



Cheesy Spinach-Stuffed Shells image

This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. -Laci Hooten, McKinney, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

1 package (12 ounces) jumbo pasta shells
1 tablespoon butter
1 cup sliced mushrooms
1 small onion, finely chopped
4 garlic cloves, minced
2 large eggs, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1 can (4-1/4 ounces) chopped ripe olives
1-1/2 cups shredded Italian cheese blend, divided
1-1/2 cups shredded part-skim mozzarella cheese, divided
1 jar (24 ounces) marinara sauce
Additional minced fresh basil, optional

Steps:

  • Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.

Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

ROASTED STUFFED ONIONS



Roasted Stuffed Onions image

Categories     Onion     Side     Bake     Roast     Thanksgiving     Stuffing/Dressing     Fall     Gourmet     Peanut Free     Soy Free

Yield Makes 10 stuffed onions

Number Of Ingredients 11

10 medium red and yellow onions (4 lb)
1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
3 celery ribs, cut crosswise into 1/2-inch-thick slices
1 teaspoon salt
1 teaspoon black pepper
3 garlic cloves, minced
15 oz baby spinach, trimmed and coarsely chopped (14 cups)
1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
2 cups salted roasted cashews (10 oz), coarsely chopped
1 stick (1/2 cup) unsalted butter, melted
1 1/4 cups turkey giblet stock

Steps:

  • Make onion shells:
  • Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
  • Make stuffing:
  • Coarsely chop enough scooped-out onion to measure 3 cups.
  • Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
  • Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
  • Roast onions:
  • Preheat oven to 425°F.
  • Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
  • Stuff and bake onions:
  • Reduce oven temperature to 350°F.
  • Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.

SPINACH AND HERB STUFFED PORK



Spinach and Herb Stuffed Pork image

Pork loin roast stuffed with spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 10

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 package (3 oz) cream cheese, softened
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped fresh basil leaves
2 to 3 cloves garlic, finely chopped
1 1/2 teaspoons chopped fresh tarragon leaves
1/4 teaspoon ground red pepper (cayenne)
1 boneless pork loin roast (3 to 4 lb), trimmed of fat
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
  • In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
  • Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
  • Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.

Nutrition Facts : Calories 350, Carbohydrate 2 g, Fat 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg

FUGAZZETA (STUFFED PIZZA)



Fugazzeta (Stuffed Pizza) image

Fugazzeta is a scrumptious cheese-stuffed pizza from Argentina that's topped with caramelized onions. This recipe's sourdough crust has two types of flour and a low-key, lengthy fermentation where you mix several days prior, refrigerate the dough when it's risen partway, and assemble and bake when you're in the mood. Same-day fermentation and flour substitutions are fine too, as well as fillings like vegetables, meats, and different cheeses. Aim for a hand-kneadable dough, and vary the bake/broil time if your fugazzeta is significantly more or less filled.

Provided by Melissa Johnson

Categories     Recipes

Time 1h35m

Yield 4-6

Number Of Ingredients 20

Dough
270 grams tipo 00 strong flour or bread flour (2 cups)
90 grams khorasan whole grain flour or khorasan high extraction flour (3/4 cup)
180 grams water (3/4 cup)
60 grams milk (1/4 cup)
14 grams olive oil (1 Tbsp)
10 grams sourdough starter (1-2 tsp)
10 grams sugar (2 tsp)
6 grams salt (1 tsp)
Filling
14 ounces cheese (10-12 oz mozzarella and 2-4 oz provolone, parmesan, pecorino romano)
optional 2 tsp nigella seeds
optional 16 ounces frozen spinach (1 bag), defrosted and aggressively drained
optional 1/2 tsp salt for if you use the spinach and don't use much or any of the saltier cheeses (e.g. provolone, parmesan, pecorino romano)
Topping and Pan Prep
1 medium onion, sliced thin and soaked for about 1 hour in saltwater (1 tsp salt, 3 cups water)
3 Tbsp olive oil to coat the pan
2 Tbsp olive oil to coat the sliced onions
1 tsp dried oregano
optional 1 tsp red pepper flakes

Steps:

  • Dough
  • Mix the dough ingredients in a bowl, adding the water slowly if you change the flour types. Aim for an almost hand-kneadable dryness. Cover and let it rest about 20 minutes; it will become even more pliable and less sticky.
  • Do one round of stretching and folding of the dough. This is mostly to ensure the ingredients are evenly distributed. Cover and let it rise until it has expanded by 25-75%. If you'd like to use the dough immediately, let it rise to doubling or 100%. Otherwise refrigerate it overnight to several days.
  • Pull the dough from the refrigerator 1-4 hours before you would like to bake, depending on how expanded it is in the container.
  • Filling and Topping Prep
  • Slice the onion (I like half rings) and place the slices in a bowl with saltwater to soak for at least an hour.
  • Defrost the spinach and drain it, and further squeeze out as much water as possible.
  • Slice the cheeses you plan to use and measure out your seeds, herbs, hot pepper flakes etc.
  • Assembly
  • Preheat your oven to 425F, with a shelf in the middle position.
  • Divide the fermented dough in two pieces, about 2/3 for the base and 1/3 for the top.
  • Roll the two pieces into balls, cover, and let them rest about 20 minutes.
  • Drain the onions, pat them dry, and toss them with olive oil. If you want the onions a little more caramelized than what you see in my photos, give them a brief saute in a pan as well. I didn't do this for either of my fugazzetas, but will try it on my next one.
  • Using a rolling pin, roll both dough balls into rounds, one big enough to go up the sides of the pan, and the smaller circle to just reach across the pan.
  • Oil the bottom of your pan.
  • Transfer the larger dough round to the pan. You can roll it around your pin, and then unroll it onto the pan.
  • Fill first with 2/3 the cheese and the nigella seeds, then all the spinach and optional salt, followed by the rest of the cheese.
  • Brush water on the perimeter of the base dough where it will bind to the top dough.
  • Cover the filling with the smaller dough round and pinch the two doughs together.
  • Poke holes in the top dough with a fork to let air escape.
  • Top with the onion slices and load into the oven.
  • Bake
  • Bake for 25 minutes at 425F, then add a baking sheet directly under the pan.
  • Switch your oven to broil, still 425F, and continue baking for 10 minutes more.
  • If your oven only broils at 500F, move the pan to the lowest shelf possible and keep an eye on the onions.
  • Check on the top of the dough by moving some of the onion slices to the side. The dough won't necessarily look dry, because of the oil, but it should be golden and a little puffy. If the dough looks raw, continue broiling for about five minutes more with the onions on the periphery.
  • After pulling the fugazzeta from the oven, sprinkle on the oregano and optional red pepper flakes.
  • Serving
  • For a dramatic presentation (gooey cheese stretching from each slice), slide the fugazzeta onto a cutting board and serve piping hot. Otherwise let it cool about 10 minutes before cutting.

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From mygourmetconnection.com


SPINACH-STUFFED ONIONS - RECIPE | COOKS.COM
Peel onions and cut in half horizontally. Steam about 12 minutes or until tender but not mushy. Cool; remove center of onion and slice. Leave shells intact. Wash spinach and cook 1 minute using only water that clings to leaves. Drain and chop. Saute spinach and diced onion in butter and cream until fairly dry. Season with salt and pepper.
From cooks.com


SPINACH STUFFED ONIONS - PLAIN.RECIPES
Directions. Heat oven to 350°. Beat together cream cheese and egg until light; add crumbs, cheese, milk, salt and pepper. Mix well. Stir in spinach.
From plain.recipes


STUFFED SHELLS WITH SPINACH — HOW TO MAKE SPINACH-STUFFED ...
2021-10-12 Preheat oven to 375°. In a large oven-proof skillet over medium heat, heat oil. Add garlic and cook until lightly golden, stirring occasionally, about 3 …
From delish.com


CARAMELIZED ONION AND SPINACH STUFFED MUSHROOMS
2014-11-21 Stuff the mushrooms full with the tender onion and spinach mixture. Season with salt and pepper. Combine the Parmesan and mozzarella cheese in a small bowl. Top each mushroom evenly with the cheese. Bake until golden brown and the cheese is melted for about 10-14 minutes. If the cheese is browning too quickly, top with a little bit of foil.
From makeitgrateful.com


SPINACH-STUFFED ONIONS
Directions Peel onions. Cut a 1/2-in. slice from the top of each onion; remove center with a melon baller, leaving 1/2-in. shells. Chop removed onion and set aside 1 tablespoon.
From crecipe.com


LAMB AND SPINACH STUFFED ONIONS RECIPE - DELISH
2012-03-20 Pour the sauce over and around the onions. In a bowl, combine all of the ingredients. Mound the topping on the onions. Cover with foil and bake for 40 minutes, until hot. Uncover and increase the ...
From delish.com


SPINACH-STUFFED ONIONS RECIPE
Spinach-stuffed onions recipe. Learn how to cook great Spinach-stuffed onions . Crecipe.com deliver fine selection of quality Spinach-stuffed onions recipes equipped with ratings, reviews and mixing tips. Get one of our Spinach-stuffed onions recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Tunisian beef stew …
From crecipe.com


BAKED STUFFED ONION WITH SPINACH FETA RECIPE, WHATS ...
Saute in oil with the garlic in a medium saucepan until tender, about 5 minutes. Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and feta cheese. Fill the cooked onion shells with the spinach mixture. Cover with aluminum foil and bake approximately 25 minutes.
From whatscookingamerica.net


5-INGREDIENT SAUSAGE STUFFED ONIONS | KITCHN
2020-03-16 Instructions. Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat a 9x13-inch baking dish with 1 teaspoon of the olive oil. Trim the top 1/2-inch from 6 large white onions. Cut the onions in half from pole to pole. …
From thekitchn.com


SPINACH WITH CARAMELIZED ONIONS - GLITTER AND GRAZE
2019-06-10 Instructions. Cut onion in thin slices. In a big pan melt butter over medium/high heat and add sliced onions and stir and cook for 10 minutes. Add chicken broth and cook for 5 minutes. Add olive oil and garlic to the pan and cook for 5 minutes. Add spinach to the pan and cook and stir for approximately 10 minutes.
From glitterandgraze.com


LAMB-AND-SPINACH-STUFFED ONIONS RECIPE - MARCIA KIESEL ...
Add the spinach in batches, tossing until wilted. Transfer to a colander and squeeze out the water. Coarsely chop the spinach. Step 3. In the same …
From foodandwine.com


SPINACH ONION BRAID - THAT SKINNY CHICK CAN BAKE
2020-11-26 Make filling. Saute onion in 1 tablespoon olive oil till soft. Let cool. Mix spinach, ricotta, mozzarella, Parmesan, egg, oregano and salt till thoroughly mixed. Roll dough into an 18 x 10-inch rectangle on a lightly floured surface. Spread the filling down the center of the dough (going the long way) leaving 3+ inches of dough on each side of ...
From thatskinnychickcanbake.com


RECIPE: SPINACH & BRIE STUFFED ONIONS - A BUBBLY LIFE
2022-02-15 2 Large White Onions 2 cloves of minced garlic 1 packed cups of chopped Spinach 6 ounces of Brie cheese in pieces Shredded Parmesan. Preheat oven to 400 degrees. Peel the onions and cut off bottom of stem so the onion can lay flat. Add the onions to an oven safe dish, spray with olive oil and add a pinch of salt and pepper. Bake for about 45 ...
From abubblylife.com


GOAT CHEESE & SPINACH STUFFED CHICKEN BREAST WITH ...
2019-04-02 Set aside. Step 2: Cook the spinach filling and then add to a bowl with goat cheese to combine the mixture. Step 3: Add cheese and spinach filling the slits in the chicken breast. Step 4. Bake until chicken is completely cooked and meat thermometer reads 165 degrees F.
From ambitiouskitchen.com


BAKED STUFFED ONIONS RECIPE | EATINGWELL
Cook the onions in a large pot of boiling water until tender, about 10 minutes. Drain and let cool. Meanwhle, combine bread with milk in a small bowl; let soak for 10 minutes. Squeeze bread almost dry and, with your fingers break it into a large bowl. Stir in egg, mushrooms, capers, parsley, garlic, salt and pepper.
From eatingwell.com


SPINACH & ONION STUFFED POTATOES – COCONUT & LIME
2007-09-21 Meanwhile, heat the oil in a medium saucepan. Saute the onion until just soft then add the spinach. Stir to combine. Allow to cool slightly. Pour into a bowl, add the sour cream, salt, pepper and potato and mash until smooth. Refill the potato skins and place on a baking dish. Sprinkle with cheese. Bake 10 minutes or until warmed through.
From coconutandlime.com


MARTHA'S BAKED SPINACH & RICOTTA STUFFED ONIONS
1. Heat 1 tbsp of olive oil in a small saucepan and add the garlic and oregano leaves. Fry for 1-2 minutes until fragrant and beginning to brown, then add the chopped tomatoes.
From waitrose.com


10 BEST SPINACH STUFFED PORK CHOPS RECIPES | YUMMLY
2022-05-04 Stuffed Pork Chops with Wild Rice, Date and Apple Stuffing Pork. olive oil, wild rice, bone-in ribeye (rib) pork chops, fuji apples and 13 more.
From yummly.com


CHEESY SPINACH STUFFED PEPPERS - HUNGRY FOODIE
2022-02-11 STEP 3: Add the spinach, salt, pepper, and nutmeg. STEP 4: Cook until the spinach is wilted. STEP 5: Reduce the heat to low and mix in 1 ½ cups of the mozzarella cheese and the ricotta cheese. Cook, stirring constantly, until the cheese is melted and creamy. Taste, and add more salt and pepper, if desired.
From hungryfoodie.com


BAKED STUFFED ONIONS RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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