Greek Spinach Melts Food

SPANAKORIZO - GREEK SPINACH RICE

Steps:

• Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let is sit to soak for 20 minutes or until you are easily able to break one grain of rice between your fingers.
• Heat ¼ cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill weed.
• Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
• Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
• Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
• When ready, fluff the rice with a fork and garnish for feta and parsley, if you like.

GREEK SPINACH

Steps:

• Cook spinach according to directions, but add the onions to the sauce pan.
• Drain well, squeezing out as much moisture as possible.
• Add remaining ingredients, expect feta.
• Stir until well combined.
• Sprinkle with feta and toss to combine.

CLASSIC GREEK SPINACH

Steps:

• Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
• Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
• Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

EASY GREEK SPINACH AND FETA MELT

Steps:

• Mix the all ingredients ingredients together except the bread.
• Spoon genorous portions on the slice of bread.
• Place the slices on a baking sheet.
• Place under the oven broiler and broil until browned and hot, or place in a toaster oven.

PAMPERED CHEF MONTEREY SPINACH MELTS

Steps:

• Preheat oven to 375°F.
• Combine all ingredients except bread and cheese in bowl.
• Spread spinach mixture onto bread rounds.
• Place on a large round baking stone.
• Slice 20 slices of cheese.
• Plcae on top of spinach mixture.
• Bake 10 - 12 minutes or until cheese is melted.
• Serve immediately.