Spinach And Feta Stuffed Focaccia Food

SPINACH, PINE NUT, FETA STUFFED FOCACCIA W. BASIL-ARUGULA PESTO

Steps:

• Stir together the yeast and 1/2 cup of warm water in the large bowl of an electric stand mixer.
• Set aside and let stand for 5-10 min until the yeast is bubbly.
• To the yeast mixture add the remaining 3 cups of warm water, salt and olive oil.
• Slowly add the flour one cup at a time and mix with the dough hook until the dough is soft and not too sticky. **You may not need all of the flour.**.
• Knead by hand or mix on medium speed for 10 min, or until the dough is no longer sticky.
• Set aside to rise for 1 hour or until dough has doubled in size.
• Preheat the oven to 425º or grill.
• Start the spinach filling while dough is rising.
• Saute the garlic in some olive oil in a large saute pan.
• Add the spinach leaves and saute until wilted.
• Take off the heat and add the mint and toasted pine nuts.
• Salt and add red pepper flakes to taste.
• When slightly cooled, fold in the crumbled feta.
• Punch down the dough, then shape into a rectangle in a well oiled half sheet baking pan.
• Dimple with your finger tips and brush with olive oil.
• Set aside for 15 min or so.
• Place the dough filled sheet pan on the rack of a grill or in the oven and cover with the lid for a few min, just long enough to have the dough slightly rise and firm up - about 5 min or so.
• Spread the pesto lengthwise across one half of the dough, leaving a one inch border.
• Spread the spinach mixture over the pesto.
• Cover with the grill lid and cook for a few more min, until the dough is firm enough for you to lift up the non-pesto half and fold over the filled half - 3-5 minute.
• Press the edges together with a fork to keep the filling inside while cooking.
• Brush with olive oil.
• Move the pan to the side of the grill and continue to bake over indirect heat until it is golden and done - about 7-10 minute.
• Remove from heat and let cool for 10 min or so before cutting and serving.

FETA-AND-SPINACH BUNS

Steps:

• For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat to about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and let sit without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
• Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick, sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
• Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
• Turn the dough out of the bowl, and knead briefly to release excess air. Re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
• For the filling: Melt the butter in a medium nonstick skillet over medium heat. Add the chopped shallots, and cook until soft, about 3 minutes. Add the spinach, and cook until it is cooked through and nearly all the liquid has evaporated, 5 to 7 minutes. Remove the skillet from the heat, and stir in the feta, 1/4 cup of the Parmesan, lemon zest, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
• To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the remaining 2 tablespoons Parmesan evenly over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
• Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover them loosely with plastic wrap, and set in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
• For the topping: Stir together the butter, dill, lemon zest and a pinch each of salt and pepper in a small bowl; set aside.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven until the butter is melted and the topping is fragrant, 5 minutes more. Let them cool in the pan for 10 minutes before serving.

SPINACH AND FETA-STUFFED FOCACCIA

Steps:

• Preheat oven to 450°.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and garlic; sauté 1 minute.
• Add half of spinach; cook 1 minute or until spinach wilts.
• Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts.
• Remove from heat; stir in feta and next 6 ingredients (through pepper).
• Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle.
• Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border.
• Fold other half of dough over filling; press edges together with a fork.
• Cut 5 (1-inch) diagonal slits in top of dough.
• Combine milk and water; brush evenly over dough.
• Sprinkle with Parmesan.
• Bake at 450° for 15 minutes or until golden.

SPINACH & FETA STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F
• In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
• Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
• Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
• Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.

SPINACH AND FETA CALZONE

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.

SPINACH AND FETA STUFFED CHICKEN

Steps:

• In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
• Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Set aside.
• Divide spinach mixture between chicken breasts.
• Roll up and secure with toothpicks.
• Sprinkle with remaining salt and pepper.
• In same skillet, heat remaining oil over medium-high heat.
• Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
• Remove toothpicks.

SPINACH & FETA STUFFED CHICKEN

Steps:

• Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
• Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.