Spinach And Feta Pita Bake 532 Food

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.

SPINACH AND FETA PITA BAKE

Steps:

• Preheat the oven to 350ºF (175ºC).
• Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
• Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

SPINACH AND FETA FRITTATA

Steps:

• Preheat the broiler. Arrange the peppers skin-side up on a baking sheet and broil until charred, about 3 minutes. Transfer to a bowl and cover with plastic wrap; set aside. Preheat the oven to 400 degrees F. Soak the onion in a small bowl of cold water; set aside.
• Whisk the eggs and egg whites in a medium bowl with 1/4 cup water and a pinch each of salt and pepper. Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add the garlic and mint; cook until sizzling, 20 seconds. Add the spinach and cook, stirring, until wilted, 2 minutes; season with salt and pepper. Stir in the eggs using a wooden spoon; top with the feta. Cook, undisturbed, until the mixture starts setting around the edges, 2 minutes. Bake in the oven until set and lightly golden, 15 minutes.
• Meanwhile, remove the charred skins from the peppers; slice into strips. Drain the onion and toss with the peppers, olives, vinegar and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• Slide the frittata onto a board; let rest 5 minutes. Slice into wedges; drizzle with olive oil. Serve with the pita bread and salad.

SPINACH AND FETA FRITTATA

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 SPANAKOPITA

Steps:

• Preheat the oven to 375ºF (190ºC) and line 1-2 baking trays with parchment paper.
• Heat a sauté pan over medium heat and melt the butter. Add the onion and sauté until the onion is translucent, about 5 minutes. Stir in the garlic and lemon zest. Squeeze out the thawed spinach well and add to the pan, stirring well to break it down, and stir to warm it through. Spoon the spinach into a bowl, stir in the feta and season to taste.
• Lay out a sheet of phyllo and brush evenly with the melted butter. Place a second sheet of phyllo on top and brush it with butter. With a knife or pastry wheel cut the pastry into 6 strips, starting from a long side. Spoon a little of the filling at the base of each strip. Fold the phyllo strips into triangles starting at the end with the filling, sealing in the filling as you fold up each triangle. Repeat with the remaining phyllo sheets and filling. Brush the pastries with eggwash and bake for 15 to 18 minutes until golden brown. Serve the pastries warm. Alternatively, the pastries can be assembled and chilled until ready to bake.

SPINACH AND FETA PITA BAKE [532]

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper. Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

SPINACH FETA BAKE

Steps:

• Combine all ingredients, except 1 T. parmesan cheese.
• Pour into greased casserole and sprinkle with remaining parmesan cheese.
• Bake at 350 degrees 45-50 minute.