Spinach And Feta Stuffed Focaccia Recipes

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.

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.

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.

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.

Steps:

• Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.