SPINACH AND FETA RUGELACH
Steps:
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- Set the frozen spinach out on a plate at room temperature to soften slightly.
- Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
- Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
- Lightly brush the tops with egg wash and sprinkle with sea salt.
- Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.
SPINACH AND FETA COOKED LIKE SAAG PANEER
Here's a familiar Indian takeout staple--saag paneer--but with the ingenious substitution of large cubes of feta for paneer (a bit of inspiration from our 1998 family trip to Athens and near continuous consumption of Greek salads, which in Greece are just . . . salads). The first time I tasted it, it was like when I discovered you can do the 9 times table with your fingers in third grade, which is to say, I just about lost it. Not only is my mom's spinach gravy infinitely more complex than that of most versions of saag paneer (I have been known to steal sauce swipes out of the pan when my mom isn't looking), but I also love the way the feta gets all soft and pseudo-baked, soaking in all the spices and melting a little into the gravy. And then you hit the pan with the oiled-up cumin and red chile powder, which add a whole other level of richness. I would go as far as to say that I now want all future saag paneer I eat to be made with feta. And I bet you will, too.
Provided by Priya Krishna
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pan over medium heat, warm 1/4 cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
- Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in 1/2 cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
- While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as--you don't want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.
- Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking. Serve with rice or roti.
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 :
SPINACH AND FETA POPPERS
I have been going tru a box with cut out recipies and I thought this sounded easy to make and tasty at the same time.
Provided by bigbadbrenda
Categories European
Time 15m
Yield 30 shells
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- In skillet over med heat , cook shallots and garlic in hot oil for 3 minutes or until softened.
- Add spinach and cook 2 min or until wilted and liquid is absorbed.
- Remove skillet from heat.
- Stir in feta cheese and chopped walnuts and salt and pepper.
- Spoon 1 tbsp of mixture into each phyllo shell.
- Place shells on baking sheet.
- Bake 5 minutes or until heated through.
- Top with chopped red peppers if desired.
Nutrition Facts : Calories 48.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 4.5, Sodium 82.6, Carbohydrate 3, Fiber 0.4, Sugar 0.3, Protein 1.6
SPINACH AND FETA BOUREKAS
Light and soft, with a bit of crunch, these bourekas are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta is one of my favorite fillings topped everything seasoning, and these little triangles are out of this world. - Alex Stepanov, Matawan, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots, and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper, set aside to cool to room temperature., On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.
Nutrition Facts : Calories 383 calories, Fat 21g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 635mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
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
More about "spinach and feta poppers recipes"
SPINACH AND FETA PUFF PASTRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 45 minsCategory DinnerCalories 568 per serving
EGG WHITE, SPINACH, AND FETA POPPERS: DIRECTIONS, …
From fooducate.com
5/5 (123)Servings 12
FETA AND SPINACH FRITTATA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
10 BEST SPINACH FETA APPETIZER RECIPES | YUMMLY
From yummly.com
SPINACH AND FETA JALAPEñO POPPERS - CHEF SEAN PATRICK GALLAGHER
From chefseanpatrickgallagher.com
Email [email protected]
SLOW COOKER SPINACH FETA DIP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPINACH AND FETA STUFFED PEPPERS - HUNGRY HAPPENS
From hungryhappens.net
SPINACH AND FETA TARTE SOLEIL RECIPE | BON APPéTIT
From bonappetit.com
CREAMY SPINACH WITH FETA - SUGARLOVESPICES
From sugarlovespices.com
SPINACH FETA EGG WHITE CUPS - THE MERCHANT BAKER
From themerchantbaker.com
BAKED SPINACH & FETA PASTA RECIPE | EATINGWELL
From eatingwell.com
SPINACH FETA WREATH - JO COOKS
From jocooks.com
FETA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER …
From jamieoliver.com
PADMA LAKSHMI'S CHICKPEA SALAD RECIPE HAS JUST 5 INGREDIENTS
From eatingwell.com
BAKED SPINACH, FETA & EGG-STUFFED PEPPERS RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love