>spinach) Working in batches, wash and drain the spinach. Discard any large stems and
n and fry onion and garlic until soft.
Wash and drain spinach and
>spinach and
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.
n medium heat. Cook onion and celery, stirring, for 5 mins
tter the inside of the pie plate.
heat 3 tablespoons
arlic until soft. Add the spinach and allow to completely wilt. Add
cess liquid from spinach with hands. Chop spinach finely. Combine spinach, cheeses, onions
egrees F.
Line instant pie shell with a SINGLE layer
aucepan, add the onion and garlic and saute for 3-4 mins
Wash spinach and remove stalks.
Place in bowl and microwave for a very
owl, combine spinach, cheese, onions, garlic, herbs, lemon juice and egg.
killet on high heat. Saute spinach and onions for 4-5 mins
rying pan on high. Saute spinach and onions 4-5 mins, until
medium nonstick frying pan and cook and stir 5 mins or
lightly beat eggs. Stir in feta and cottage cheeses, dried dill, salt
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.