Bettys Spinach And Feta Loaf Recipes

IMPOSSIBLY EASY SPINACH AND FETA PIE

Steps:

• Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

BETTY'S SPINACH AND FETA LOAF

Steps:

• 1. Pre-heat oven to 320oF/160oC. Well grease and line a large bread tin or 12 jumbo muffin tins.
• 2. Well mix the milk, eggs and butter. Set aside.
• 3. In a large bowl, add everything else and stir well. Add the wet ingredients until JUST mixed. Pour into the prepared pan or muffin tins.
• 4. Bake in the pre-heated oven for 1 hour if making a loaf and 20 - 25 minutes for muffins - until cooked when checked with a skewer. Cool in tin for 15 minutes before turning out.
• 5. Cool before cutting for at least an hour or the bread will tear rather than cut. Serve with lashings of butter or creamed cheese (the latter is my favourite).

BACON, SPINACH AND FETA MUFFIN LOAF

Steps:

• Preheat oven to 180C (160C fan forced).
• Grease a 21cm x 10cm (base measurement) loaf pan.
• Remove rind and most of the at from bacon and chop.
• Add bacon and onion to a medium non-stick frying pan; cook and stir for 5 minutes or until bacon is crisp and onion is soft.
• Remove from pan reserving a 1/4 of the bacon mixture.
• Add spinach and oregano to pan; cook and stir until just wilted and remove from pan and cool slightly.
• Sift flour and salt into a large bowl and make a well at the centre and add oil, egg and milk and stir until just combined (don't overmix or you will toughen the mix).
• Gently fold in spinach mixture and feta until just combined.
• Spoon mixture into prepared pan and top with reserved bacon mixture and extra feta.
• Bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean.
• Stand pan for 5 minutes and then turn out onto a wire rack to cool slightly and then serve with butter.

SPINACH AND PINE NUT MEATLOAF

Steps:

• Heat oven to 350°F. Mix all ingredients. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches.
• Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 to 1 1/4 hours or until thermometer reads 160°F (170°F if ground pork is used). Let stand 5 minutes; remove from pan.

SPINACH AND FETA MEATLOAF RECIPE

Steps:

• Preheat oven to 350° F. Mix all ingredients, except spinach and cheese, in a large bowl. Stem and cook the spinach (or thaw, if frozen) and squeeze dry, and chop finely. Cover a rimmed baking sheet with a piece of waxed paper. On the waxed paper, shape the meat mixture into a neat rectangle about 9 inches by 13 inches, keeping the thickness as even as possible. Spread the chopped spinach over the meat. crumble the cheese and distribute over the spinach.. Starting from a short side, use the waxed paper to help roll up the meat, jelly-roll fashion, into a log. With moistened fingers, press and pat the ends shut and seal up any cracks that develop. Slide the waxed paper away from the meat log and bake in preheated oven about 45 minutes, or to 160° at the center. Remove from oven and let stand a few minutes to firm up, then cut into thick slices and serve. Serves 2, makes leftovers!

SPINACH AND FETA QUESADILLAS

Steps:

• In small bowl, combine cream cheese, garlic powder and pepper; blend well. Spread 2 tablespoons cream cheese mixture on each tortilla. Sprinkle about 2 tablespoons each of spinach, bell pepper and cheese on half of each tortilla; fold tortillas in half.
• Heat large nonstick skillet over medium heat until hot. Place 2 folded tortillas in skillet; cook 1 to 2 minutes on each side or until golden brown.
• Remove quesadillas from skillet; place on platter. Cover with foil to keep warm. Repeat with remaining folded tortillas. Cut each quesadilla into 4 wedges. Serve warm.