Feta Spinach Scones Food

SPINACH FETA SCONES

Steps:

• Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet.
• In a large bowl whisk together the flour, baking powder, salt, and red pepper flakes.
• In a medium skillet add the spinach and olive oil. Cook until the spinach is mostly wilted. Remove to a cutting board and chop. Add the chopped cooked spinach to the flour mixture and work it in with your hands until it's evenly incorporated. Work the feta cheese in the same way.
• Using a pastry cutter or a cheese grater, cut the butter into the flour. Work it in with your hands until coarse crumbles about the size of a pea are formed.
• You can chill for a few minutes at this point or go ahead and pour in the milk. Gently work the milk into the dough until it just comes together.
• Turn the dough out onto a floured surface, knead two to three times, and then pat it out to about 3/4" thick. Cut the dough into 20-24 2" circles and place them on the prepared baking sheet.
• Whisk together the egg and water and brush the tops of the scones with the egg wash. Bake for 20 minutes.

SPINACH FETA SCONES RECIPE

Steps:

• Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet. In a large bowl whisk together the flour, baking powder, salt, and red pepper flakes. In a medium saucepan add the spinach and olive oil. Cook until the spinach is mostly wilted. Remove to a cutting board and chop. Add the chopped cooked spinach to the flour mixture and work it in with your hands until it's evenly incorporated. Work the feta cheese in the same way. Using a pastry cutter or a cheese grater, cut the butter into the flour. Work it in with your hands until coarse crumbles about the size of a pea are formed. You can chill for a few minutes at this point or go ahead and pour in the milk. Gently work the milk into the dough until it just comes together. Turn the dough out onto a floured surface, knead two to three times, and then pat it out to about 3/4" thick. Cut the dough into 20-24 2" circles and place them on the prepared baking sheet. Whisk together the egg and water and brush the tops of the scones with the egg wash. Bake for 20 minutes.

SPINACH AND FETA SCONES

Steps:

• Preheat oven to 375°F.
• In 2 Tablespoons of the oil, sauté onions until they begin to brown.
• Let cool.
• Beat eggs until foamy; blend in remaining oil, milk and sautéed onions.
• Add flour, sugar, baking powder, oregano, salt and garlic powder.
• Beat until smooth.
• Stir in spinach and feta cheese.
• Spoon into 12 greased muffin tins.
• Bake 20 to 25 minutes.

SPINACH FETA SCONES

Steps:

• Preheat oven to 400⁰F (200⁰C). Line cookie sheet with parchment paper, or greased aluminum foil, In a bowl, sift together flour, baking powder, sugar and salt.
• Grate frozen shortening (or lard) into dry ingredients and blend gently with hands.
• In another bowl combine egg and milk.
• Add wet ingredients to dry ingredients and mix loosely with spatula.
• Add cooked, drained spinach and crumbled feta cheese. Fold until moistened.
• Knead lightly, with floured hands, to form loose ball.
• Turn dough onto lightly floured surface and flatten ball into disk approximately 1" thick with hands. Using sharp knife cut disk into wedges, like pizza. Brush off excess flour with dry pastry brush. Place wedges on prepared cookie sheet.
• Bake in preheated oven for 20 - 25 minutes at 400⁰F (200⁰C).

SPINACH & FETA QUICHE

Steps:

• Heat oven to 375°F.
• In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
• Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
• In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
• Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.