Spinach And Feta Poppers Recipes

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SPINACH AND FETA RUGELACH

Provided by Molly Yeh

Categories     appetizer

Time 1h15m

Yield 16 pieces

Number Of Ingredients 13



Spinach and Feta Rugelach image

Steps:

  • Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
  • Set the frozen spinach out on a plate at room temperature to soften slightly.
  • Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
  • Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
  • Lightly brush the tops with egg wash and sprinkle with sea salt.
  • Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.

10 ounces frozen chopped spinach
2 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 tablespoons all-purpose flour, plus more for dusting
3/4 cup crumbled feta
3 tablespoons heavy cream
1 teaspoon lemon juice
A few shakes hot sauce
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts total) or 2 homemade rounds pie dough
1 large egg yolk, beaten with a splash of water
Flaky sea salt, for sprinkling

SPINACH & FETA SAUTE

With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 5



Spinach & Feta Saute image

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.

Nutrition Facts :

2 garlic cloves, minced
2 tablespoons olive oil
1 package (6 ounces) fresh baby spinach
1/4 cup slivered almonds
1/2 cup crumbled feta cheese

SPINACH AND FETA POPPERS

I have been going tru a box with cut out recipies and I thought this sounded easy to make and tasty at the same time.

Provided by bigbadbrenda

Categories     European

Time 15m

Yield 30 shells

Number Of Ingredients 7



Spinach and Feta Poppers image

Steps:

  • Heat oven to 350 degrees.
  • In skillet over med heat , cook shallots and garlic in hot oil for 3 minutes or until softened.
  • Add spinach and cook 2 min or until wilted and liquid is absorbed.
  • Remove skillet from heat.
  • Stir in feta cheese and chopped walnuts and salt and pepper.
  • Spoon 1 tbsp of mixture into each phyllo shell.
  • Place shells on baking sheet.
  • Bake 5 minutes or until heated through.
  • Top with chopped red peppers if desired.

Nutrition Facts : Calories 48.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 4.5, Sodium 82.6, Carbohydrate 3, Fiber 0.4, Sugar 0.3, Protein 1.6

1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
2 tablespoons olive oil
1 (10 ounce) bag spinach leaves
1 cup feta cheese, crumbled
1/2 cup toasted walnuts, chopped coarsely
2 (2 1/8 ounce) boxes frozen miniature phyllo cups, thawed

SPINACH AND FETA BOUREKAS

Light and soft, with a bit of crunch, these bourekas are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta is one of my favorite fillings topped everything seasoning, and these little triangles are out of this world. - Alex Stepanov, Matawan, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 8 servings.

Number Of Ingredients 11



Spinach and Feta Bourekas image

Steps:

  • Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots, and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper, set aside to cool to room temperature., On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.

Nutrition Facts : Calories 383 calories, Fat 21g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 635mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.

1 tablespoon olive oil or avocado oil
1 pound fresh spinach, trimmed
1/2 cup chopped shallots
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1/2 cup crumbled feta cheese
1/2 cup whole-milk ricotta cheese
1 large egg, beaten
1 tablespoon everything seasoning blend

CHEF JOHN'S SPINACH AND FETA PIE

This is great for breakfast, lunch, and dinner, either hot, warm, or cold! This reminds me of spanakopita, a Greek spinach pastry.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 45m

Yield 6

Number Of Ingredients 9



Chef John's Spinach and Feta Pie image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
  • Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
  • Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
  • Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
  • Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
  • Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 5.1 g, Cholesterol 399.8 mg, Fat 19 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 7.7 g, Sodium 583.7 mg, Sugar 2.1 g

1 tablespoon butter
1 pound fresh spinach
12 eggs
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
6 slices bacon, chopped
½ onion, diced
1 pinch salt
3 ounces crumbled feta cheese

SPINACH AND FETA QUICHE

Inspired by a desire to recreate a favourite quiche from a local coffee shop. I generally serve with a green salad. Serves 4.

Provided by bruc044

Time 1h10m

Yield Serves 4

Number Of Ingredients 0



Spinach and Feta Quiche image

Steps:

  • To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
  • Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  • While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
  • Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.

BUTTERED SPINACH WITH FETA

A simple side dish to serve alongside fish or spiced lamb

Provided by Good Food team

Categories     Side dish

Time 10m

Number Of Ingredients 4



Buttered spinach with feta image

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.

Nutrition Facts : Calories 139 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.12 milligram of sodium

400g baby leaf spinach
25g butter
1 tsp grated nutmeg
100g feta cheese (or vegetarian alternative), crumbled

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