Ricotta Feta And Spinach Stuffed Salmon Food

CREAMED SPINACH-STUFFED SALMON

Steps:

• Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes.
• Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture.
• In a large skillet over medium heat, heat oil. Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes. Serve warm.

SALMON WITH FETA, RICOTTA AND SPINACH STUFFING

Steps:

• 1. Preheat oven to 350 degrees. Grease a small baking dish (9x9 or equivalent).
• 2. Rinse and pat dry the salmon filets. Cut a slit a little more than 3/4 of the way down the length of the filet....like you are making a letter "V". Place the filet in the baking dish, forming a circle (as best you can). You will place the stuffing in the center.
• 3. In a medium bowl, combine the feta, ricotta, spinach, egg and seasonings. Mix well.
• 4. Spoon half the mixture into each filet. Squeeze half the lemon juice over each filet.
• 5. Bake for 15-20 minutes. Serve.

SPINACH, FETA, RICOTTA STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees. Put 1/2 tbsp olive oil in pan and add onion and garlic. Cook until onion is transparent. Combine all ingredients except chicken, in a bowl mixing well. Using a paring knife, make a pocket in each chicken breast. Take the mixture and stuff it in each chicken breast. Brown each chicken breast, skin (smooth) side down in a med-high skillet with olive oil for a few minutes each. If there is more stuffing than what you need, reserve what's left and spread over the tops of chicken for the last 10 minutes of baking. Place in covered casserole for 25-30 minutes.

FETA, RICOTTA CHEESE AND SPINACH FILO WRAPS

Steps:

• Take the pastry sheets out of the fridge for at least 15 min before handling to avoid breaking although sheets are a lot easier to handle and they warm quicker than puff or crust pastry.
• Cook the washed, drained and chopped spinach. You may wish to use onion, if so, chop and sweat that first with 1 tbsp of olive oil for a few minutes and then add the spinach. Cook until all water will evaporate. Spinach has to be well-drained so it doesn't need cooking for too long. 2-3 min will be sufficient. Once finished, set aside to cool.
• Preheat the oven at 190°C/380°F, prepare the oven tray, line with baking paper and set aside.
• Grab a bowl, put in the feta cheese which you should make into small crumbles with the help of a fork. Once this is done, add the ricotta cheese and mix well. Add salt only if your feta is not salty or you would really want them fairly salty. I do recommend however to taste the cheese before so that you know what level of saltiness that is. Then decide if you like to add any more. Add the egg only if you wish. I sometimes like it without. Add a pinch or two of freshly ground pepper. I normally split them into two at this point because I can't give up on the dill version. I always must have some with dill and some with spinach separately.
• Add the cooked spinach and the dill separately if you split the cheese or you could add both to the whole cheese mix. So, let's get rolling! Take out one pastry sheet, fold it into two to get a rectangle shape.
• Optionally, brush with a little oil or melted butter(for extra crispness) not necessary though, add a spoon full or two of the cheese composition (on the shorter side of the rectangle) but don't go all the way to the edges so that the pastry sheet margins could be folded in slightly, and then roll or make little parcels just like I did. Roll or pack lengthwise. There is no right or wrong but the only thing I will say at this point is to not overload the sheets with too much cheese as there should be a right balance between the amount of pastry and the one of cheese.
• Place the rolls/parcels on a greaseproof, egg wash each, sprinkle the mixed sesame seeds. When all finished place in the oven and bake for 20-25 minutes at 190 C

FETA-SPINACH SALMON ROAST

Steps:

• Preheat the oven to 350 F degrees.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.

RICOTTA, FETA AND SPINACH STUFFED SALMON

Steps:

• Butterfly salmon fillet by inserting knife into side of fillet and running it lengthwise to cut salmon open like a bun making sure not to cut all the way through(salmon should remain in one piece).
• In small bowl mix cheeses and pepper till smooth. Spread on one half of salmon. Layer spinach on top of cheese mixture and fold t op half of fillet over filling.
• Spoon miracle whip on top of fillet and squeeze lemon juice over top.
• Bake at 375F in a greased and covered casserole dish for 15-20 minutes until fish is cooked through and flakes easily with a fork.

FETA-SPINACH STUFFED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
• Combine cream cheese, feta cheese, spinach, and scallions in a small mixing bowl. Mash ingredients until well blended.
• Cut salmon fillet into 2 equal pieces. Brush the top of one piece with olive oil and place oiled side down in the prepared baking dish. Spread filling evenly over top; it will be about 3/4 inch thick. Place the second piece of salmon on the filling and brush the top with olive oil.
• Bake in the preheated oven until fish flakes evenly with a fork and filling is hot, 20 to 30 minutes. The time will depend on the size and weight of salmon used; check progress at 20 minutes to determine if additional baking time is needed.
• Remove from the oven and slice into 2 pieces to serve.

SPINACH SALMON ROAST WITH FETA AND RICOTTA

Steps:

• Preheat oven to 450°F.
• Slice the salmon through the center almost to the other end so the salmon will lay open flat in one large piece.
• Turn salmon over so gray underside is turned up.
• Set aside.
• In a bowl, combine the ricotta cheese and feta, mashing and stirring with a fork until well blended.
• Season to taste with white pepper and salt.
• Spread the salmon filet with the mustard.
• Lay 1/2 cup of the spinach over the mustard.
• Evenly spread the cheese mixture on top of the spinach.
• Top with the remaining spinach leaves.
• Gently roll the salmon up and secure with cooking twine.
• Place salmon in a baking dish coated with olive oil.
• Brush the top and sides of the fish with olive oil.
• Sprinkle additional salt and black pepper, to taste, over the fish.
• Top with fresh dill and fresh oregano as a garnish.
• Bake at 450°F for 15 to 20 minutes, or until fish is just cooked through.
• To serve, slice carefully with a sharp, serrated knife.

SALMON IN A CREAMY SPINACH & FETA SAUCE

Steps:

• Place the salmon filets in a plate or baking tray and squeeze the juice of half a medium lemon on top. Season both sides with salt and pepper.
• Place the olive oil in a skillet heating over medium heat and add the fish. Cook 4-5 minutes on each side. Remove the fish from the skillet and set aside in a clean plate.
• Add the chopped onion to the pan along with the butter and season with a pinch of salt. Cook over medium heat until soft and golden. 5-6 minutes.
• Add the garlic to the pan and heat through 1 minute. Immediately add the chopped spinach and cook until wilted. About 2-3 minutes.
• Pour the cream into the pan and season with salt and red pepper flakes. Bring to a boil then reduce to a simmer and cook until thickened. 3-4 minutes. Taste and adjust seasoning if needed.
• Add the salmon back into the pan and warm through. Serve immediately.
• Optional sides:
• • Roasted Asparagus
• • Greek Couscous Salad
• • Pasta
• • Toasted bread
• • Mediterranean Rice Pilaf

RICOTTA AND SPINACH STUFFED CHICKEN

Steps:

• Add a drizzle of olive oil into a pan and sauté the garlic over medium heat for about a minute, until golden. Add in the spinach and cook until wilted. Remove from the pan and set aside to cool down. Once cooled, squeeze the spinach to remove any excess water and oil, using a cheese cloth or paper towel. Chop the spinach and set aside.
• Place rack in middle position and preheat the oven to 400°F. In a large mixing bowl, mix the chopped spinach, ricotta, half of the Italian blend cheese and a pinch of salt and black pepper.
• Place the butterflied chicken breasts on a cutting board and add a layer of the ricotta and spinach stuffing over each chicken breast. Fold over the chicken breasts to close them up and hold together using two to three long tooth picks. Set aside.
• Heat up a large drizzle of olive oil in an oven safe sauté pan over medium to high heat. Once hot, add in the stuffed chicken breasts. Cook each side for about three minutes, making sure to move around in the pan occasionally to keep from sticking to the bottom. After flipping and cooking the other side for three minutes, slowly pour in the wine and cook for one to two minutes, allowing the alcohol to evaporate.
• Transfer the pan with the stuffed chicken into the oven and cook for twenty-five minutes. If after fifteen minutes too much of the liquid has evaporated, you can add in the chicken stock to keep the chicken tender.
• After twenty-five minutes, remove the pan from the oven and sprinkle the remaining Italian cheese blend over each stuffed chicken breast. Place the pan back in the oven and cook for another five minutes, until the cheese has melted.
• Remove the pan from the oven and serve each chicken breast with a side of pasta, rice or salad. Enjoy! Salute and cin cin!

SPINACH STUFFED SALMON

Steps:

• Make the spinach stuffing. Place the cream cheese, feta, and mozzarella into a medium mixing bowl. Roughly chop the baby spinach and add it to the cheese. Massage the spinach and cheese with your hands, until well combined (it should look like thick paste).
• Prep the salmon. Using a sharp knife, cut a pocket in the center of each salmon fillet.
• Season the salmon. Generously season the salmon fillets with the Cajun seasoning and brush them with olive oil on both sides.
• Stuff the salmon. Divide the spinach stuffing into four equal parts and spoon it into the salmon pockets.
• Bake the salmon. Bake the stuffed fillets in a preheated oven at 400ºF for 15-20 minutes, depending on how large your fillets are.

SPINACH PUFF PASTRY ROLLS WITH FETA & RICOTTA

Steps:

• Finely dice the Onion (1/2) and mince the Garlic (1 clove).
• Heat Olive Oil (1 tablespoon) in a pan over medium heat and sauté the diced onion until it turns soft and translucent. Then add the minced garlic and sauté for another minute or so.
• Add the Frozen Spinach (2 1/2 cup) in the pan, mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes.
• Take the lid off and sauté the spinach till there's no more liquid in the pan. Turn off the heat and set the spinach aside to cool.
• While the spinach mixture is cooling, season the Ground Black Pepper (to taste) generously with Salt (to taste) and Ricotta Cheese (1 cup) in a large bowl.
• Add the cooked spinach mixture to the ricotta and mix it all well. Then, mix in the crumbled Feta Cheese (1 cup) to the spinach and ricotta.
• Make an egg wash by whisking Egg (1) and Water (1/2 tablespoon) together and set it aside for later.
• Preheat your oven to 425 degrees F (220 degrees C). To assemble the spinach rolls, cut the Puff Pastry (4) into three strips and gently rolled them to widen them slightly.
• Spoon the spinach mixture in the middle of the pastry dough leaving about 1/2- 3/4 of an inch on all sides.
• Place another sheet on top of the spinach mixture and using your fingers press down and seal the edges around the spinach, removing big air bubbles. Then use a fork to crimp the edges to seal it further.
• Brush the top of the pastry with egg wash.
• Lightly sprinkle the top with Sesame Seeds (to taste).
• Slash the rolls with a sharp knife to allow steam to escape while baking and cut the rolls however long you'd like them.
• Bake the spinach puff pastry rolls at 425 degrees F (220 degrees C) for 18 to 22 minutes until they are golden and puffy!
• Serve and enjoy!

HOLLY CLEGG

Steps:

• 1 Preheat oven 350°F. 2 Coat baking dish with nonstick cooking spray. 3 In bowl, combine cream cheese and feta with fork, mixing until blended. 4 Add onion and spinach, combining well. 5 Split each piece of salmon in half lengthwise without cutting all the way through (make pocket). 6 Divide filling in each fillet spreading to cover. 7 Place top salmon piece back over filling and on prepared baking dish. 8 Bake 20 minutes or until flaky.