SWEET POTATO, SPINACH & FETA TORTILLA
Make this tortilla the night before for a quick and easy picnic lunch for the family. With sweet potato, spinach and feta, it's packed with flavour
Provided by Cassie Best
Categories Lunch
Time 25m
Yield 3 (or 2 adults and 2 children
Number Of Ingredients 5
Steps:
- Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
- Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
- Add the sweet potato to the pan and stir to combine with the spinach - don't break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
- Place under the grill for 1-2 mins to cook the top - poke a knife into the centre to ensure it's cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.
Nutrition Facts : Calories 572 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
SPANAKOPITA LOADED POTATOES
In this healthy take on twice-baked potatoes, spinach, feta, garlic and oregano are stuffed into the potato shells along with the mashed potatoes. Serve with steak or chicken sprinkled with oregano or marjoram.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Spinach Side Dish Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 50 to 60 minutes. Let stand until cool enough to handle.
- Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 4 minutes. Add spinach, garlic and oregano; cook, stirring, until hot, about 4 minutes. Remove from heat.
- Reduce oven temperature to 375 degrees F.
- Cut the potatoes in half and scoop the insides into a bowl. Place the skins in a 9-by-13-inch pan. Add cream cheese, pepper and salt to the bowl. Beat with a hand mixer or mash with a potato masher until smooth. Stir in the spinach mixture and 1/2 cup feta. Stuff each potato skin with about 3/4 cup of the filling. Top each with 1 tablespoon of the remaining feta.
- Bake until the filling is steaming and the feta is browned, 25 to 35 minutes.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 24.2 g, Cholesterol 23.7 mg, Fat 8.3 g, Fiber 3.7 g, Protein 7.8 g, SaturatedFat 4.3 g, Sodium 296.5 mg, Sugar 3.1 g
FETA, SPINACH AND SWEET POTATO WRAP
This unlikely (on the surface of it) combination was a big hit with the consumers! Talk about something easy to do. To best of my knowledge, this comes right out of my own head.
Provided by Karyl Lee
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- I do this in the food processor, but mostly it's also easy by hand.
- Chop the spinach and the feta cheese together so they form an evenly blended mass.
- Peel and chop the sweet potatoes and put them in water to cover.
- Bring to the boil, and cook until just tender.
- Dice the bell peppers and onion and set aside.
- When the potatotes are done, drain and stir in the spread and the curry spices, basil, garlic powder and sweetener. Season with salt and pepper.
- Spread the spinach and feta mix on the tortillas, dividing it evenly and making a flat bed.
- Place the potato chunks on top spreading them out.
- Top with the diced peppers and onion.
- Fold in the sides of the tortilla toward the middle, leaving about 1/3 open space in the middle (no the sides do not touch). Fold the bottom third over the two sides and then continue on folding until the tortilla is closed.
- Tuck in loose side edges.
- Bake in the oven at 425F until the tortillas brown and puff.
- Serve after a brief cooling as a hefty lunch.
Nutrition Facts : Calories 447.7, Fat 14.3, SaturatedFat 7.4, Cholesterol 35.7, Sodium 1000.7, Carbohydrate 65.4, Fiber 7.4, Sugar 9.3, Protein 15.3
SPINACH AND FETA FRITTATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
- While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.
SPINACH & SWEET POTATO TORTILLA
Sweet potato adds a different flavour to this healthy Spanish-inspired tortilla. It's perfect to prepare ahead of a tapas night.
Provided by Barney Desmazery
Categories Lunch, Side dish, Snack
Time 1h10m
Number Of Ingredients 6
Steps:
- Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
- Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured. Add another 3 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
- Whisk the eggs in a large bowl, tip in the cooked potato and onion, and mix together. Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much.
- Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking. 5 To turn the tortilla over, put a plate face down onto the pan, then flip it over. Slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over. (Don't worry if it breaks up a little on the edges as you're turning it - it will look perfect when it's cooked through and set.) Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.
Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
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