LAMB AND SPINACH CASSEROLE
I roasted a leg of lamb recently (with recipe #80983) and since I was the only one eating it, I had a bit leftover. I came across this recipe in a cookbook (by James Villas) and knew I had to try it. It tasted soooo good I just had to share! (You can substitute any other leftover cooked meat: beef, chicken, etc. for the lamb if desired.)
Provided by flower7
Categories Spinach
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Grease a 1 1/2-quart casserole dish and set aside.
- Squeeze thawed spinach until almost dry.
- In a medium size bowl, combine all the ingredients except the cheese and mix until well blended.
- Scrape into the prepared casserole dish and sprinkle the cheese evenly over the top.
- Bake until bubbly and slightly browned, about 30 minutes.
Nutrition Facts : Calories 346.9, Fat 21.5, SaturatedFat 11.2, Cholesterol 51, Sodium 796.9, Carbohydrate 13.7, Fiber 4.5, Sugar 3.8, Protein 8.6
LAMB SPINACH FETA CASSEROLE
Steps:
- Preheat oven to 350 F. 1. Soften onion and garlic over medium heat. 2. Add lamb, brown on high heat. 3. Add oregano, thyme, red pepper and salt & pepper to taste and sautee for 1 minute. 4. Add white wine until liquid evaporates. 5. Take off heat and mix in nutmeg, lemon zest and juice, spinach, pasta and feta. Adjust seasonings. 6. Fold into buttered round casserole dish. top with bread crumbs and then parmesan and spray with olive oil. Bake for 30 minutes uncovered.
LAMB BURGERS WITH FETA SAUCE AND SPINACH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toast the walnuts in a dry skillet over medium heat. Remove to a plate and set aside.
- Add 1/2 tablespoon extra-virgin olive oil, half a turn of the pan, and the onions. Cook for 5 minutes to soften, then put them in mixing bowl to cool.
- While onions cool, put the milk, feta, half of the marjoram or oregano, mint, salt and pepper, to taste, and the nuts in a food processor and process to a thick, smooth sauce.
- Add lamb to the bowl with the onions and season with salt and pepper, to taste. Stir in the remaining marjoram or oregano, paprika and cinnamon. Form the mixture into 4 patties, thinner at the center and thicker at the edges. Heat 1/2 tablespoon extra-virgin olive oil, in nonstick skillet over medium-high heat and cook the patties 3 to 4 minutes on each side for pink centers.
- Meanwhile, heat 2 tablespoons extra-virgin olive oil in another skillet over medium-low heat. Add the garlic clove and let it infuse the oil for 1 to 2 minutes. Add the spinach and let it wilt, then remove the pan from the heat, and season with salt, pepper and nutmeg, to taste.
- Add the lamb patties to the bun bottoms or charred bread. Shake off excess liquid as you remove the spinach and pile it on top of the burgers. Slather the bun tops with the feta sauce. Cover the burgers with the bun tops and serve.
LAMB WITH SPINACH SAUCE (SAAG GOSHT)
Steps:
- Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.
LAMB & SPINACH SPANAKOPITA
Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
- Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
- Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
- Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.
Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium
GREEK LAMB CASSEROLE WITH FETA
Make your lamb casserole into a mediterranean delight using typical Greek ingredients such as feta cheese, olives, tomatoes and mint.
Provided by English_Rose
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F Heat the oil in a large casserole, add the lamb in batches and brown off well. Set the lamb aside.
- Return the pan to the heat and add the onions, carrots and celery. Cover and cook for 10 mins until the vegetables are starting to soften. Then add the garlic and cinnamon and cook for a further 2 minutes
- Add rosemary, tomatoes, white wine and season well with sea salt and black pepper. Cover and cook in the preheated oven for 1 1/2 hrs, until the lamb is tender.
- Stir in the olives and mint and crumble over the feta cheese to serve.
Nutrition Facts : Calories 653.5, Fat 37.5, SaturatedFat 14.1, Cholesterol 148.4, Sodium 486, Carbohydrate 25.4, Fiber 6.2, Sugar 13, Protein 41.3
SPINACH-FETA CASSEROLE
I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing.
Provided by ROMDI
Categories World Cuisine Recipes European Greek
Time 35m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
- Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
- Bake at 425 degrees F (220 degrees C) for 20 minutes.
Nutrition Facts : Calories 547.7 calories, Carbohydrate 31.8 g, Cholesterol 108.4 mg, Fat 37.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 22.9 g, Sodium 1164.1 mg, Sugar 2.9 g
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- Bring a large pot of water to a boil and add 1/4 tsp sea salt and asparagus. Cook (Blanch) ~ 2 minutes or until done. Drain and shock asparagus in ice cold water to stop the cooking process. Drain and set aside.
- Add sliced potatoes to a pot with salted cold water. The water should cover the potatoes by ~ 1 inch. Bring to a boil, reduce heat to a simmer and cook 7-9 minutes or until tender but still al dente (don't let them get so soft that they fall apart). Strain and shock in ice cold water bath to stop the cooking process. Strain and set aside.
- Bring a large pan to medium high heat on the stove top and enough oil to lightly coat the bottom of the pan (~1 Tbsp). When oil is hot, add sliced lamb and sear ~ 1-2 minutes on each side or until internal temperature reaches 145F. You may need to do this in batches if your pan is not large enough. Set aside.
- Gently toss the salad: Add spinach, red pepper, olives, red onions, asparagus, and desired amount of salad dressing. Separately toss the potatoes with a little salad dressing carefully, trying not to rip them apart.
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- Heat the oven to 200°C/180°C fan/gas 6. Put the lamb neck fillet in the baking dish with the red onion and garlic, season well with salt and pepper, then drizzle with olive oil. Roast for 45 minutes, then set aside to cool.
- Once cooled, chop the lamb into rough 2cm chunks and put in a large mixing bowl. Roughly chop the cooled onion, then add it to the lamb, along with the chopped garlic and cooked rice.
- Wilt the spinach in its bag in the microwave on high for a few minutes (or wilt spinach in batches in a large pan – add a few drops of water, cover and put over a medium heat for 2-3 minutes). Tip into a colander, then use a wooden spoon to press out as much liquid as possible from the spinach. Put the drained spinach in a clean J-cloth or tea towel, then squeeze out as much water as you can. Roughly chop the spinach, then add to the bowl. Add the rest of the ingredients (except the filo, butter and sesame seeds) to the bowl and mix until well combined.
- Unroll the filo pastry on a clean work surface and brush one sheet at a time with the melted butter (keep the remaining pastry covered with cling film or a slightly damp tea towel). Layer 5 sheets in the base of the buttered ovenproof frying pan, allowing the sheets to overhang the edge of the pan, giving the pan a quarter-turn as you work so the sheets overlap slightly. Push each new sheet into the sides of the pan. Reserve the remaining 2 sheets of filo for the top.
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