FETA AND SPINACH FRITTATA RECIPE
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together eggs, spices, baking powder, and pinch of salt.
- Add spinach and all remaining ingredients to the egg mixture. Mix well to combine.
- In a 12-inch cast iron skillet (or oven-safe skillet), heat 2 tbsp olive oil until shimmering but not smoking. Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook on medium-high heat for about 4 minutes or so allowing the bottom of the eggs to settle. Transfer to heated oven to finish cooking (bake for 8 minutes or until eggs are cooked through and the top is firm and no longer runny.)
- Serve with 3-Ingredient Mediterranean Salad. Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 152 calories, Sugar 1.5 g, Sodium 347.7 mg, Fat 10.7 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 1.7 g, Protein 9.8 g, Cholesterol 195.6 mg
SPINACH & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts :
SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE
Steps:
- Gather the ingredients.
- Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
- Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
- Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
- Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
- In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
- Add the cooled spinach mixture and mix until combined.
- Gather the ingredients.
- Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
- Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
- Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
- Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
- Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
- Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
- Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
- Bake until the pie turns a deep golden brown, 20 to 25 minutes.
- Let cool for a few minutes and then slice, serve, and enjoy.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
BUTTERED SPINACH WITH FETA
A simple side dish to serve alongside fish or spiced lamb
Provided by Good Food team
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Wilt the spinach in the butter in a large saucepan over a medium heat for a few mins. Once wilted, grate in the nutmeg, stir in the feta and serve straight away.
Nutrition Facts : Calories 139 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.12 milligram of sodium
CHEF JOHN'S SPINACH AND FETA PIE
This is great for breakfast, lunch, and dinner, either hot, warm, or cold! This reminds me of spanakopita, a Greek spinach pastry.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
- Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
- Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
- Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
- Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
- Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 5.1 g, Cholesterol 399.8 mg, Fat 19 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 7.7 g, Sodium 583.7 mg, Sugar 2.1 g
ONE-PAN ORZO WITH SPINACH AND FETA
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
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