SPINACH-FETA CRESCENTS
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well.
- Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet.
- Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.
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 FETA EGG WRAP
This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.
Provided by MBTX4
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Warm tortilla in a large skillet over medium heat.
- Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
- Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 78 g, Cholesterol 446.8 mg, Fat 36.8 g, Fiber 8.7 g, Protein 36.6 g, SaturatedFat 22.2 g, Sodium 1721.5 mg, Sugar 8.3 g
SPINACH AND FETA CALZONE
This is a take-off of a Cooking Light recipe (Stuffed Focaccia with Spinach and Feta, I think). I made a few alterations and this has become quite the regular in our rotation! It is very quick and chock full of wonderful Greek flavors. Make sure to use a slotted spoon when transferring the filling to the crust, otherwise this can get a bit too moist. Note: if you use the crust recipe referenced here, FYI the filling goes together in about the time it takes for the crust to rise!
Provided by smellyvegetarian
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
- Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
- Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
- Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
- Bake 15 minutes.
GREEN & WHITE FETA RING (SPINACH & FETA)
This is a great Brunch dish. You can "do ahead" and then pop it into the oven 30 minutes before serving. Goes well as a side dish and is good for a pot luck too
Provided by Bergy
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 4 cup ring mould and line it with the 8-10 whole spinach leaves.
- Melt butter in a skillet and cook onion for 3 minutes or until softened, remove from heat.
- Mix together the onion, chopped spinach, milk, cheese, bread crumbs, dill, lemon rind, pepper and eggs.
- Mix well.
- Pour into the spinach lined mould.
- Bake in 350F degrees oven for 25-30 minutes or until set.
- Invert onto a serving platter and garnish with lemon wedges.
Nutrition Facts : Calories 223.1, Fat 12.3, SaturatedFat 6.6, Cholesterol 167.5, Sodium 444.7, Carbohydrate 16.5, Fiber 2, Sugar 5, Protein 12.2
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