Spinach And Feta Saute Food

SPINACH & FETA SAUTE

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

SAUTEED SPINACH WITH FETA

Steps:

• Brown bacon add onions sautee onions for about 2 minutes add mushrooms and garlic sautee about 2 minutes add in spinach and toss cook for 3 to 5 minutes. Sprinkle tomato basil feta cheese on top and serve.

SAUTEED SPINACH

Steps:

• Remove the spinach stems. Tear the leaves into large pieces. Fill a large bowl with cold water and wash the spinach. Repeat 2 or 3 times until the spinach is thoroughly cleaned. Drain.
• In a large skillet, heat half the oil over medium heat, add the garlic and stir until it begins to turn golden, about 3 minutes. Remove the garlic and discard. Add the spinach in batches, stirring to wilt, before adding more. When all the spinach has been added, raise the heat to high, season with salt and pepper, and cook, covered, for 3 minutes. Drain the spinach in a colander. Return spinach to the skillet to heat through. Serve in a medium bowl, drizzled with the remaining oil and garnished with lemon wedges, if desired.

SPINACH AND FETA SAUTE

Steps:

• In a large skillet, sauté garlic in oil for 1 minute. Add spinach and almonds; sauté 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

BROILED SALMON WITH SPINACH-AND-FETA SAUTE

Steps:

• Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
• Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

BUTTERED SPINACH WITH FETA

Steps:

• Wilt the spinach in the butter in a large saucepan over a medium heat for a few mins. Once wilted, grate in the nutmeg, stir in the feta and serve straight away.

SPINACH AND FETA QUICHE

Steps:

• To make the pastry, in a bowl, stir together the flour and salt. Add the butter and, using a pastry blender, cut it in until the mixture resembles coarse meal. In a small bowl, using a fork, beat the egg with 2 Tbs. of the ice water. Make a well in the flour mixture and pour in the egg mixture and 2 more Tbs. ice water. Using the fork, mix lightly, adding more ice water as needed until the mixture holds together. Pat into a ball, wrap in plastic wrap and refrigerate for 1 hour.
• On a floured pastry board or other work surface, roll out the pastry into a round about 13 inches in diameter. Transfer to an 11-inch tart pan with a removable bottom, turn under the edges to make them flush with the pan rim, and prick the bottom in several places with a fork. Press a piece of aluminum foil, shiny side down, onto the crust, and freeze for about 30 minutes.
• Preheat an oven to 425°F
• Bake the foil-lined pastry shell for 8 minutes. Remove the foil and continue baking until the crust looks dull, about 4 minutes more. Remove from the oven, sprinkle with the Swiss cheese, and reduce the oven temperature to 375°F
• Meanwhile, make the filling: Drain the spinach and squeeze dry. In a large sauté pan over medium heat, melt the butter with the olive oil. Add the yellow and green onions and garlic and sauté until soft, about 4 minutes. Add the spinach and sauté, stirring, until completely wilted, about 3 minutes. Add the dill and pepper and continue sautéing for about 2 minutes more. Taste and adjust the seasonings; the mixture should taste peppery. Let cool for 5 to 6 minutes.
• In a pitcher or bowl, whisk the eggs until blended, then whisk in the half-and-half and cream. Crumble the feta cheese into the spinach and stir in the egg mixture. Pour into the prebaked shell.
• Bake until the filling is puffed and light brown and a knife inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let stand for 5 to 10 minutes. Garnish with the olives and serve.
• Serves 6.

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.

SPINACH AND FETA SCONES

Steps:

• Preheat oven to 375°F.
• In 2 Tablespoons of the oil, sauté onions until they begin to brown.
• Let cool.
• Beat eggs until foamy; blend in remaining oil, milk and sautéed onions.
• Add flour, sugar, baking powder, oregano, salt and garlic powder.
• Beat until smooth.
• Stir in spinach and feta cheese.
• Spoon into 12 greased muffin tins.
• Bake 20 to 25 minutes.

SPINACH & FETA QUICHE

Steps:

• Pastry- put all the dry ingredients into the food processor.
• Pulse a few times, then add the butter, then pulse a few more times until the butter is in pea sized chunks.
• Beat the egg into 3 tbl.
• of the water and add to the mix, pulsing a few more times.
• Add more water as needed to get the dough to just come together, a tablespoon at a time, pulsing after each addition.
• Turn the dough out onto plastic wrap, knead once or twice, pat flat and chill for about an hour.
• Pull out of the fridge, roll out on a floured board until it will fit into the tart pan (or the standard springform pan, with 2 inches of dough going up the side).
• Trim the edges, prick the bottom several times with a fork, and lay a piece of foil across the bottom weighted down with beans or pennies.
• Blind bake at 425 degrees or about 8 minutes or so, remove the foil and beans, bake a few minutes longer or until the crust gets rid of any sheen and looks dull.
• Remove from the oven, sprinkle with the gruyere, and set aside.
• Decrease the oven heat to 375 degrees.
• Filling: Drain the spinach and squeeze it dry.
• Saute the onion and scallions and a small pinch of kosher salt in the butter and oil until soft.
• Add the spinach and saute until completely wilted, (about 3 minutes or so).
• Add the dill and pepper and saute another 2 minutes.
• Set the mixture aside to cool completely.
• Whisk the eggs, then add the half-n-half, the cream and mix well.
• Crumble the feta into the spinach, then add to the cream mixture.
• Mix until well combined, the pour into the prepared tart shell.
• Place the tart pan on another baking sheet and bake until the filling is slightly puffed, light brown, and a tester inserted in the center comes out clean, about 40 minutes.
• Remove from the oven and let stand 10 minutes before removing from the tart pan.
• Garnish with olives and dill sprigs.

SPAGHETTI WITH SPINACH AND FETA CHEESE SAUCE

Steps:

• Heat margarine in a skillet.
• Saute shallots and garlic for 4 minutes in the margarine.
• Stir while doing so.
• Add flour.
• Cook for 1 minute on low flame.
• Add milk and remove from heat.
• Keep aside.
• Squeeze out the water from the spinach and chop.
• Add spinach, cheese, bell pepper, salt and pepper to taste to the cooked sauce.
• Re-heat on low heat.
• Stir well for a minute.
• Remove from heat.
• Garnish with parsley.
• Serve on pasta.

SPINACH IN CREAMY FETA SAUCE

Steps:

• Have prepared spinach ready next to stove. Melt the butter in a wide saucepan. Whisk in the flour and cook, stirring constantly (don't let it brown).
• Add warmed milk slowly, whisking at the same time. Boil until sauce thickens, then lower heat. Continue whisking and add feta, cook 2-3 minutes over low heat.
• Stir in spinach until thoroughly coated with sauce and heated through. Season with salt and pepper, to taste. Serve immediately.