WARM FETA DIP WITH ARTICHOKES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.
ARTICHOKE AND FETA TARTS
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Appetizer Bake Easter Vegetarian Quick & Easy Mother's Day Feta Artichoke Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
- If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
- Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
- Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
- Do Ahead
- Tart can be made 2 hours ahead. Let stand at room temperature.
- Variations:
- The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
- Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
- Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
- Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.
SPINACH AND FETA TARTS
Steps:
- Preheat the oven to 350 degrees F.
- Place the phyllo shells on a rimmed baking sheet and set aside.
- In large bowl, combine the cream cheese and mayonnaise and stir until smooth. Fold in the spinach, feta and garlic powder. Taste and season with salt and pepper.
- Divide the filling among the phyllo shells, about 1 1/2 heaping tablespoons per shell. Bake until warmed through and the shells are golden brown, 15 to 20 minutes. Serve immediately.
SPINACH, CRAB AND FETA TARTS
Make and share this Spinach, Crab and Feta Tarts recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
- Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
- In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
- Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
- Stir in the garlic and ¼ tsp salt.
- Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
- Transfer the spinach to a large bowl, reserve ¼ cup of the liquid.
- Add the reserved spinach liquid to the sautéed onions.
- Bring to a boil over high heat and boil for 2 minutes.
- Add the mixture to the spinach along with the crabmeat and feta.
- In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and ¼ tsp of salt.
- Stir the mixture into the spinach.
- Preheat the oven to 350F.
- Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
- Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
- Brush the filo with some of the melted butter.
- Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
- Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
- Repeat the process with the remaining sheets of filo and melted butter.
- Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
- Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
- Season with salt and pepper and puree until smooth.
- Strain into a medium bowl.
- Rinse and dry the blender.
- Add the basil and olive oil and puree until smooth.
- Scrape the basil oil into a small bowl and season with salt.
- In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
- Spoon the crab filling into the filo-lined cups.
- Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
- Let cool slightly in muffin tin.
- Transfer the crab tarts to individual plates.
- Top each tart with a heaping tsp of the mayonnaise.
- Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.
Nutrition Facts : Calories 537.6, Fat 42.4, SaturatedFat 13.8, Cholesterol 109.8, Sodium 732.9, Carbohydrate 23.4, Fiber 3.3, Sugar 5.9, Protein 18
FETA ARTICHOKE BITES
You can prepare the flavorful topping for this appetizer ahead of time. Then spread onto slices of bread and broil for a fast, festive snack.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 12 servings.
Number Of Ingredients 6
Steps:
- Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes and place in a large bowl. Stir in the tomatoes, cheeses, onions and reserved marinade. Cover and refrigerate for 1 hour. , Cut baguette into 1/2-in. slices. Spread with artichoke mixture. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until edges of bread are browned. Serve immediately.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
LEEK, ARTICHOKE & FETA TART
This is remarkably easy to make and is quite an elegant appetizer. It would also be nice for a special luncheon
Provided by conniecooks
Categories Cheese
Time 40m
Yield 30 squares
Number Of Ingredients 13
Steps:
- Set oven at 400°F.
- Melt butter in a medium saucepan.
- Add leeks, and cook covered for 15 minutes (stirring occasionally).
- Stir in artichokes and garlic. Cook uncovered 5 minutes. Season with salt & pepper to taste. Add 1 tbsp dill; set aside.
- On floured board roll out puff pastry to 11 or 12-inch square.
- Gently slide onto Silpat or parchment paper and carefully put on baking sheet.
- Roll up edges about 1 inch to form edge.
- Beat egg with 2 tsp water and brush all over pastry.
- Prick bottom all over with fork and bake 15 minutes.
- Spread leek mixture over crust.
- Mix cheeses together and sprinkle over top.
- Sprinkle with pine nuts.
- Bake 10 minutes.
- Garnish with 2 Tbsp fresh dill roughly chopped.
Nutrition Facts : Calories 80.8, Fat 5.8, SaturatedFat 2.3, Cholesterol 15, Sodium 125.7, Carbohydrate 5, Fiber 0.6, Sugar 0.6, Protein 2.5
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- Preheat oven to 425°. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
- If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10-inch rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1-inch border.
- Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
- Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
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