MEDITERRANEAN SPINACH & BEANS
Steps:
- In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
MEDITERRANEAN SPINACH
Make and share this Mediterranean Spinach recipe from Food.com.
Provided by Mary Hallen
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine onions, garlic, dill and 1/4 cup water.
- Stir-fry over medium heat until onions are soft and almost all liquid has evaporated.
- Transfer mixture to bowl and stir in tomatoes.
- Keep warm.
- Add half the spinach to fry pan and 1 Tab water.
- Stir-fry over medium heat until spinach is just beginning to wilt.
- Add remaining spinach, stir-fry until all spinach is wilted (2 minutes) With slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan.
- Top spinach with tomato mixture Sprinkle with Feta and capers.
- Season to taste.
MEDITERRANEAN SPINACH CHICKPEA STEW
This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East. My mom made her spinach stew, Egyptian-style using lean ground beef, but I opted for a vegan option, which is just as hearty and satisfying, thanks to chickpeas!
Provided by Suzy Karadsheh
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
- Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
- Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
- While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
- Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
- Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.
Nutrition Facts : Calories 245.3 kcal, Carbohydrate 42.2 g, Protein 15.4 g, Fat 4 g, SaturatedFat 0.4 g, Sodium 536.8 mg, Fiber 13.5 g, Sugar 7.9 g, UnsaturatedFat 2.2 g, ServingSize 1 serving
MEDITERRANEAN SPINACH AND RICE
from Kraft Foods. If you make the recipe as-is, it is more spinach-y and less rice-y. A 10-oz block of frozen spinach works nicely. I prefer more rice, so I use less spinach and usually go with brown rice. Great additions at the end include: chicken, toasted almonds, dried fruit, herbs to your liking, and anything else your heart desires! Note: Cooking time omits the time to cook the rice (you can use minute rice, a rice cooker, or stovetop - whatever you prefer).
Provided by mikey ev
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions, omitting oil and salt.
- Heat a large skillet or wok over medium heat.
- Add oil and garlic.
- Stir until garlic is light golden brown, about 2 minutes.
- Add raisins and cook for 1 minute.
- Add spinach 1/3 at a time, tossing quickly just until each addition begins to wilt.
- Add cooked rice, red bell pepper, feta cheese, and pepper.
- Stir briefly to combine and season with salt to taste.
Nutrition Facts : Calories 264, Fat 5.6, SaturatedFat 2.3, Cholesterol 11.1, Sodium 204.5, Carbohydrate 49.1, Fiber 3.5, Sugar 16, Protein 7.3
MEDITERRANEAN BAKED SPINACH
Fresh baby spinach gets a Mediterranean twist when it's baked in a casserole with an eggy mixture of cream cheese and crumbled feta with basil and tomato.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Place spinach in colander in sink. Pour boiling water over spinach; cool.
- Meanwhile, mix cream cheese and eggs in large bowl until blended. Gradually stir in milk. Stir in 1/2 cup feta.
- Squeeze excess moisture from spinach. Add spinach to cream cheese mixture; mix well. Spoon onto 9-inch square baking dish; top with remaining feta. Cover.
- Bake 50 min. or until center is set, uncovering after 30 min.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 280 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 1 g, Protein 9 g
MEDITERRANEAN SPINACH QUICHE
Make and share this Mediterranean Spinach Quiche recipe from Food.com.
Provided by 49flavours
Categories Spinach
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Prick pie crust with a fork and bake for 5-6 minutes.
- Reduce oven to 350 degrees.
- Thaw the spinach in the microwave and then drain.
- In a large mixing bowl, combine eggs, milk, butter, flour, Parmesan cheese, salt, oregano, and nutmeg and mix well.
- Stir in the spinach and feta cheese.
- Drain the tomatoes well and gently fold into the mixture.
- Spoon into the pie shell.
- Bake about 1 hour or until set in the middle.
Nutrition Facts : Calories 554.2, Fat 40.1, SaturatedFat 18.7, Cholesterol 226, Sodium 972.9, Carbohydrate 31.7, Fiber 4.3, Sugar 2.6, Protein 18.6
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MEDITERRANEAN SPINACH PIES RECIPE | MYRECIPES
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5/5 (2)Calories 423 per servingServings 4
- Put 2 Tbsp. oil, onion and pepper in a large skillet; cook over medium heat, stirring occasionally, until onion is softened and golden, about 6 minutes. Add about half of spinach leaves and cook, tossing and adding more spinach by handfuls, until all spinach is wilted. Stir in feta.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. Unroll bread dough on a work surface and cut into 4 equal pieces; place on baking sheet. Spoon equal portions of spinach mixture onto center of each piece of dough. Fold dough over filling to make triangles; crimp edges to seal pies. Slice a hole in top of each pie to let hot air escape while cooking; brush top lightly with remaining 1 Tbsp. oil.
- Bake spinach pies until golden on top and bottom, 25 to 30 minutes. Let cool slightly before serving.
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