Easy Spinach Feta Pockets Food

SPINACH AND FETA PUFF PASTRY BITES

Steps:

• Preheat the oven to 375 degrees F.
• Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
• Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
• Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
• Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

SPINACH & FETA SAUTE

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.

CHEESE AND SPINACH PUFF PASTRY POCKETS

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
• Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

EASY SPINACH & FETA POCKETS

Steps:

• Thaw puff pastry (about 30 min.) Thaw frozen spinach. This can be done in the microwave if you need it fast. Squeeze as much of the liquid out as you can. Once drained, heat oil in saute pan over med heat, add onion and saute until tender,add garlic,spinach and red pepper ( if using) cook for 3 more minutes. cool for a few more mins. and then add Feta. Pepper and salt to taste. Roll pastry dough to 12" square on a lightly floured surface. cut into 9 smaller squares. A pizza wheel works great for this task. Spoon spinach mixture into squares. wet the edges of the dough and fold into triangles. Seal edges with a fork. Bake in a preheated oven at 400 degrees for 12-15 mins. until golden. Serve warm. If you wish you can make a fresh sauce of diced tomatoes, onions and basil to serve with.

SPINACH AND FETA PITA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
• Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

SPINACH-AND-FETA PATTIES

Steps:

• Bring 1/2 cup water to a simmer over medium-high heat in a large skillet or saucepan. Add spinach, cover, and cook until wilted and tender, 2 to 3 minutes. Drain in a colander. When cool enough to handle, squeeze out as much moisture as possible with your hands (or use a ricer to press out excess). Coarsely chop spinach and transfer to a large bowl.
• Heat oil in a medium heavy-bottomed skillet, such as cast iron, over medium. Add onion and cook, stirring occasionally, until tender but no color has developed, about 6 minutes. Transfer to bowl with spinach and let cool completely.
• Stir in flour, egg, nutmeg, 2 teaspoons salt, and 1/4 teaspoon pepper. Fold in feta. Form mixture into golf-ball-size rounds, then flatten slightly into 1-inch-thick patties. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
• Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes.
• Drain on a wire rack set over a rimmed baking sheet; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.

MINI SPINACH-FETA CALZONE POCKETS (NO PHYLLO!)

Steps:

• Run the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
• Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
• Add all the other ingredients on the list except the dough to the bowl and mix thoroughly-- except the olive oil, make sure just 1 tablespoon of oil goes in the mix.
• Roll the pizza dough onto a floured surface and make cutouts, about 10-12.
• Spoon about 3-4 tablespoons of spinach mixture (approx, I just used a serving spoon) into the center of each cutout. Place each cutout on a cookie sheet greased with cooking spray.
• Fold the cutouts over so they resemble little calzones. Make sure that there are no pointy edges or tops because they'll burn easily.
• With the remaining tablespoon of olive oil, brush the tops of the calzones. About 1 tablespoon should be enough to lightly brush them all.
• Bake at 375F for 15-20 minutes or until golden brown on top.

SPINACH FETA AND GARLIC SPREAD

Steps:

• Process garlic cloves Add cream cheese and milk When smooth add feta and fresh spinach Blend for about 5 min.
• mixture will be loose.
• Put in fridge until chilled, about 1 hour Taste great on almost anything.
• Pita,pretzels,veggies,sandwiches˜Á  thins--.

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spray a six-cup muffin tray with nonstick spray.
• In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
• Distribute the mixture evenly between the muffins cups.
• Bake until the eggs are set, about 15 minutes.
• Enjoy!