urkey breast down the middle and lay it flat. Sprinkle oregano
Preheat oven to 375\u00b0F.
In 2 Tablespoons of the oil, saute onions until they begin to brown.
Let cool.
Beat eggs until foamy; blend in remaining oil, milk and sauteed 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.
Drain the spinach and squeeze out as much moisture as possible, it should be fairly dry.
Mix the eggs, cream and milk.
Add the salt, pepper, lemon juice and parsley.
Stir in spinach and Feta cheese.
Fill the quiche crust, and place the Parmesan or Romano cheese on top.
Bake at 375\u00b0 for 30 to 40 minutes, or until knife inserted in the center comes out dry.
Cool for 10 minutes before serving.
Heat a 6\" or 8\" good quality nonstick pan that has been sprayed with nonstick spray over low-medium heat. Pour in egg whites.
Sprinkle with fresh spinach and feta. Cover with pan lid. Let set for 5 minutes or so, while checking for doneness. This would be when you no longer see uncooked egg whites settling on top of the omelette.
Fold omelette in half onto plate and top with salt and pepper to taste.
Wash spinach and remove stalks.
Place in bowl and microwave for a very
medium nonstick frying pan and cook and stir 5 mins or
aucepan, add the onion and garlic and saute for 3-4 mins
he water out of the spinach and place it in a large
Roughly chop the spinach.
Warm the chicken stock.
Melt the butter in a large saucepan and add the garlic.
Add the spinach and gently fry with a lid on for 5 minutes.
Remove the lid, add the flour and mix well.
Add the chicken stock stirring at all times.
Add the origanum and nutmeg.
Simmer for 45 minutes.
Add the feta cheese, salt and pepper.
After Feta has melted, stir in cream or low fat yoghurt (optional).
Liquidize soup for a smooth creamy finish. Serve with a twirl of cream.
n medium heat. Cook onions and garlic, stirring, for 5 mins
baking pan. Mix tomatoes and half the garlic in prepared
baking pan. Combine chicken, feta and lemon peel in a large
auce, combine garlic, spinach, herbs, lemon zest and 1 tsp salt in
x11 inch baking dish and line base and sides with parchment paper
-5 mins. Add spinach and nutmeg, cover and simmer for 2 mins
oftened. Remove from pan. Add spinach and cook, stirring, until wilted. Let
ith no stick cooking spray and season to taste. Roast for
br>Add 1/2 the spinach and cook down until well wilted
Sift flour and salt into a bowl. Add sour cream; knead briefly in bowl. Let stand 30 mins to rest.
Divide dough into 2 equal portions. Roll each portion into a 10 inch circle. Top each with half the spinach and half the feta. Fold dough in half to enclose filling. Seal edges with a fork. Brush dough with oil. Sprinkle with sesame seeds.
Heat a large skillet on medium heat. Cook the flatbread 4 mins each side or until golden. Cut into wedges. Serve with lemon wedges.
ith oil. Sprinkle with salt and pepper. Bake for 10 mins