SPINACH AND FETA CHEESE SOUP
A wonderful recipe I found in a brochure many years ago. It has been a favourite with dinner guests and consequently have been asked for a copy of the recipe many times. Enjoy
Provided by maidinafrica
Categories < 60 Mins
Time 1h
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Roughly chop the spinach.
- Warm the chicken stock.
- Melt the butter in a large saucepan and add the garlic.
- Add the spinach and gently fry with a lid on for 5 minutes.
- Remove the lid, add the flour and mix well.
- Add the chicken stock stirring at all times.
- Add the origanum and nutmeg.
- Simmer for 45 minutes.
- Add the feta cheese, salt and pepper.
- After Feta has melted, stir in cream or low fat yoghurt (optional).
- Liquidize soup for a smooth creamy finish. Serve with a twirl of cream.
Nutrition Facts : Calories 250.8, Fat 15.1, SaturatedFat 8.8, Cholesterol 45.3, Sodium 624.7, Carbohydrate 18.4, Fiber 1.8, Sugar 4.4, Protein 11.1
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.
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