SPINACH, TOMATO AND FETA QUICHE
This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.
Provided by Sackville
Categories Cheese
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
- When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
- The crust should come 1 to 1 1/2 inches up the side of the pan.
- Crumble the feta cheese onto the bottom of the crust.
- Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
- Spread the spinach over the feta cheese.
- Beat the eggs, garlic and creme fraiche together.
- Pour over top of the feta cheese and spinach.
- Place cherry tomatoes on top of the quiche.
- Sprinkle chives and ground pepper on top.
- Bake at 350 F or 180 C for 45 minutes.
Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7
SPINACH & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
FRESH SPINACH WITH FETA AND TOMATOES
This a quick vegetarian recipe with fresh spinach, feta, and tomatoes that's ready in 15 minutes. Serve as a side or I have also eaten it as a main with crusty bread if I only want a light meal. Works over pasta as well.
Provided by Marianne
Categories Side Dish Vegetables Tomatoes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Wash spinach and place into a pot while still dripping wet. Cover and cook over medium heat for 5 minutes. Drain excess liquid. Add tomatoes, feta cheese, and garlic and cook for another 5 minutes. Season with salt, pepper, and nutmeg.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 9.1 g, Cholesterol 25.1 mg, Fat 6.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 4.4 g, Sodium 458.6 mg, Sugar 3.7 g
PENNE WITH TOMATO, SPINACH AND FETA SAUCE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring water to boil for penne.
- Chop the whole onion, and reserve 2 tablespoons for the salad.
- Heat large nonstick pan until it is very hot. Reduce heat to medium high, and add oil. Saute onion in the oil until it softens.
- Meanwhile mince garlic, and add to onion. Add pine nuts.
- Wash, trim and coarsely chop tomatoes. When onion begins to brown, add tomatoes and tomato paste. Reduce heat to medium low, and cover.
- Cook the penne according to package directions.
- Wash and remove tough stems from spinach, and coarsely chop. Add to pot, and continue cooking.
- Wash, trim and slice the scallions, and add to the pot.
- In food processor blend the feta and yogurt.
- Remove the sauce from the heat, and stir in the feta mixture. Season with salt and pepper.
- Drain pasta, and serve with sauce.
Nutrition Facts : @context http, Calories 804, UnsaturatedFat 11 grams, Carbohydrate 126 grams, Fat 20 grams, Fiber 12 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 662 milligrams, Sugar 28 grams
BAKED FETA SPINACH PASTA
Baked Feta Pasta - the viral TikTok pasta trend! Proudly present my version with feta cheese, cherry tomatoes, and some extra spinach!
Provided by Aline Cueni
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 390°F/200°C.
- Place cherry tomatoes and frozen spinach in a baking dish. Place the feta in the middle and top it with chili. Drizzle with olive oil and season with a good pinch of salt and pepper. Bake for 30 minutes in the preheated oven.
- In the meantime, cook the tagliatelle according to the package instructions al dente. Drain and set aside.
- Toss tagliatelle with the cooked feta & serve!
Nutrition Facts : Calories 803 kcal, Carbohydrate 82 g, Protein 26 g, Fat 43 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 128 mg, Sodium 664 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
AUTHENTIC BAKED FETA AND TOMATOES
For this delicious traditional Greek dish, feta and tomatoes along with a hot pepper are roasted until soft and melty.
Provided by OliveTomato.com
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven at 350 F (180 C)
- In medium sized baking dish spread the tomatoes.
- Drizzle 2 tablespoons over the tomatoes and toss.
- Place the feta in the center of the baking dish, sprinkle with oregano, black pepper and place the hot pepper on top of the feta. Drizzle with 1 tablespoon olive oil.
- Bake for 35 minutes. If adding pasta, start boiling it now and set aside.
- Remove from oven and smash the feta -tomato a bit before serving.
- Sprinkle with chopped mint before serving
STUFFED LEMON FETA CHICKEN BREASTS WITH TOMATOES AND SPINACH
This is a fabulous dish that is made in a skillet. Make a rice side dish and have a delicious dinner ready in no time!
Provided by Marie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken breasts thin.
- Combine feta cheese, lemon juice and oregano and spread over chicken.
- Fold chicken to enclose filling and secure with a toothpick.
- Heat oil in a skillet until hot.
- Add chicken and cook until golden brown.
- Mix together chicken broth, tomato and spinach and add to skillet.
- Heat to boiling, reduce heat, cover and simmer for 8 to 10 minutes.
Nutrition Facts : Calories 270.6, Fat 13.2, SaturatedFat 6.5, Cholesterol 99.2, Sodium 690.2, Carbohydrate 3.3, Fiber 0.5, Sugar 2.4, Protein 33.2
CRUSTLESS SPINACH, TOMATO AND FETA QUICHE
This easy Crustless Spinach, Tomato, and Feta Quiche tastes like spanakopita (Greek spinach pie). It's topped with the most tasty tomatoes that roast slowly in the oven- it's the perfect vegetarian brunch recipe!
Provided by Elizabeth Lindemann
Categories Breakfast
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease a quiche pan, pie dish, or other baking dish with olive oil (1 teaspoon) or butter.
- In a medium bowl, mix together the 4 eggs, milk (2 cups), flour (3/4 cup), and baking powder (1 teaspoon). Season with salt and pepper.
- Add the onions, feta, and spinach to the bowl and stir to combine.
- Pour mixture into prepared quiche pan.
- Top the quiche carefully with tomatoes.
- Place in preheated oven and bake for 60 minutes, or until quiche is set.
- Allow to cool for at least 10 minutes before slicing.
- Serve warm, at room temperature, or cold from the fridge.
Nutrition Facts : Calories 224 kcal, Carbohydrate 19 g, Protein 13 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 424 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
FRESH SPINACH AND COUSCOUS SALAD/FETA CHEESE
Make and share this Fresh Spinach and Couscous Salad/Feta Cheese recipe from Food.com.
Provided by Jellyqueen
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat water in a microwave bowl until boiling.
- Remove from microwave and stir in couscous; cover with plastic wrap and let stand for 5 minutes.
- Place couscous in fine mesh strainer and rinse under cold water until cooled; drain well.
- Combine remaining ingredients, except feta, in a large bowl.
- Add couscous to spinach mixture and stir until blended.
- Add cheese; toss gently.
Nutrition Facts : Calories 116.5, Fat 4.1, SaturatedFat 1, Cholesterol 5, Sodium 386.4, Carbohydrate 16.1, Fiber 4, Sugar 0.2, Protein 4.4
BAKED COD WITH SPINACH, FETA AND TOMATOES
Steps:
- Preheat oven to 350 degrees F.
- Spray a foil-lined sheet tray with non-stick cooking spray.
- Check the cod for pin bones by running your fingers over the top one way then the other. If you find any, remove with tweezers.
- Place the cod face up in the prepared pan. The bottom of the fish is where the skin was attached and is darker than the white top. Sprinkle on the salt and pepper.
- In a large saute pan, heat 2 tablespoons of the olive oil over medium heat and once hot, add the shallots and cook for three minutes until soft and lightly browned.
- Add the garlic and tomatoes along with the thyme, oregano and nutmeg and cook for three more minutes.
- Add the spinach and cook until the spinach is wilted, about two more minutes.
- Spread the vegetable mixture over the fish and top with the crumbled feta cheese and bake uncovered until the fish is cooked and begins to flake, about 20 minutes.
- Place under the broiler for two minutes to slightly brown the top of the feta. This gives it a nice crunchy and chewy texture.
- Remove and serve with a little olive oil drizzled over each serving along with a lemon wedge on the side.
Nutrition Facts : ServingSize 1 serving, Calories 287 calories, Sugar 5 g, Sodium 649.9 mg, Fat 13.3 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 9.8 g, Fiber 2.3 g, Protein 34.1 g, Cholesterol 103.2 mg
PENZEY'S PASTA WITH SPINACH, TOMATOES, & FETA
Make and share this Penzey's Pasta With Spinach, Tomatoes, & Feta recipe from Food.com.
Provided by appleydapply
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 2 quarts of water to boil in a large pot.
- Meanwhile, heat the olive oil over medium heat in a large skillet or shallow saucepan. Add onions and cook for 5 minutes to soften, stirring to prevent browning. Add the garlic, diced tomatoes, and oregano. Cook for about 10 minutes and add the chopped spinach. Cook for another 5-10 minutes until the spinach has softened and the flavors developed. Add salt & pepper to taste.
- When the sauce is nearly done (about the time you add the spinach), cook the linguine according to the package directions.
- Drain the pasta and place servings on individual plates. Spoon sauce on top. Sprinkle with feta and serve immediately.
FRESH TOMATO AND SPINACH PASTA RECIPE (VEGAN)
The prettiest tangle of pasta with a fresh tomato, spinach, sundried tomato, garlic, basil sauce, topped with crumbled creamy vegan cheese, crispy fried capers, buttery toasted pine nuts and hot pepper flakes. Bursting with big bold flavors and a ton of texture, this easy, vegan dish is devoured by everyone - vegan or not!
Provided by Tracy Halasz
Categories Dinner
Number Of Ingredients 13
Steps:
- Boil salted water for the pasta. Prepare as per package instructions.
MOSTACCIOLI WITH SPINACH AND FETA
I use mostaccioli or penne, whichever is available. I have served this hot or cold.
Provided by Cathy Burghardt
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain, and set aside.
- Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.
Nutrition Facts : Calories 301 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 13.8 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 465.3 mg, Sugar 5.4 g
SPINACH, TOMATO AND FETA OATMEAL
This satisfying dish takes a traditional breakfast favorite and turns it into a savory version with an almost risotto-like texture. It's great served warm or at room temperature.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 4 cups water, lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and crushed red pepper if using to a boil in a large saucepan.
- Stir in the oats, spinach and tomatoes, reduce the heat to medium and cook, stirring frequently, until the oats are just softened and the mixture is slightly thickened, about 7 minutes. Remove the saucepan from the heat and stir in the feta, oil and dill.
- Transfer the oatmeal to individual bowls and garnish with scallions and olives if using.
Nutrition Facts : Calories 320 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 970 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 12 grams, Sugar 3 grams
RICE WITH SPINACH AND FETA CHEESE
Categories Rice Tomato Side Sauté High Fiber Dinner Feta Spinach Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 6 minutes. Add rice and stir until rice is translucent, about 2 minutes. Add broth and wine and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 15 minutes. Mix in spinach. Cover and cook until rice and spinach are tender and all liquid is absorbed, about 8 minutes longer. Mix in tomatoes and cheese. Season with salt and pepper and serve.
PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA
Simple, delish, and a home-run every time. I like to serve with rice, sautéed spinach or asparagus. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Greece.
Provided by kiwidutch
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat.
- Stir in the onion and cook until golden brown. Set aside.
- Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
- Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender.
- Mix in balsamic vinegar, and season with salt and pepper.
- Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
Nutrition Facts : Calories 430.9, Fat 33.3, SaturatedFat 12.9, Cholesterol 95.5, Sodium 399.8, Carbohydrate 9.5, Fiber 1.6, Sugar 2.9, Protein 23.4
STUFFED CHICKEN BREAST WITH FETA, SPINACH & TOMATOES
Steps:
- Place each chicken breast between plastic wrap and pound out to 1/4 inch thick. Combine feta, spinach, sun-dried tomatoes, zest, basil, garlic powder & pepper in a medium bowl.
- Lay chicken breasts smooth side down on work surface. Place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll tightly.
- Place rolled breasts seam side down in slow cooker. Top with canned tomatoes & olives.
- Cook on Low for 5 1/2 - 6 hours, or on High for 4 hours. Serve with rice or polenta.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Heat oil in a large deep pot over medium-high heat. Add onions; cook, stirring often, until light golden and tender, about 7 to 8 minutes.
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- Coat a 2-quart rectangular baking dish with cooking spray. Arrange half of the bread cubes in the prepared baking dish.
- In a covered medium saucepan, cook asparagus and onion in a small amount of boiling water for 2 to 3 minutes or just until tender; stir in spinach. Immediately drain well. Spoon half of the asparagus mixture over bread in baking dish. Top with the remaining bread cubes and the remaining asparagus mixture. Set aside.
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Servings 4Total Time 45 minsCategory Lunch
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