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.
urkey breast down the middle and lay it flat. Sprinkle oregano
cup of the reserved spinach liquid to just above
00b0.
Brown sausage, onion and garlic in skillet until sausage
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.
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.
mall saucepan, add the quinoa and 1 cup of water. Bring
Pass spinach through cheesecloth and remove all water.
In a large bowl, crumble Feta cheese and add beaten eggs.
Add spinach; mix very well.
Add salt and pepper to taste.
Grease 9 x 13-inch pan and place 10 pieces of filo into pan, brushing each piece with butter.
Spread spinach mixture evenly across filo and place 10 more pieces of filo over mixture.
Paint top with butter and egg wash and place in a 350\u00b0 oven for about 3/4 hour, or until golden brown.
Cut in squares and serve hot or cold.
boil.
Reduce heat and continue boiling gently, partially
Dough:
Dissolve yeast and sugar in warm water and leave it a
he butter, sour cream, salt and pepper.
Set the oven
Wash spinach until no trace of sand remains.
Drain spinach in colander and set aside.
In medium mixing bowl, add onion, Feta cheese, oil, lemon juice, dill and pepper.
Cook fettuccine according to package directions, but without salt.
For last 30 seconds of cooking, stir spinach into fettuccine and push it under boiling water to wilt.
Drain pasta and spinach; add to cheese mixture.
Toss.
Serve hot or at room temperature.
Combine spinach, bacon, feta cheese, cottage cheese, chopped onion, one teaspoon lemon juice, parmesan cheese and the
Whisk the vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside.
In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta cheese until fully combined.
Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving.
Tip: toast pine nuts on a baking sheet in a 350 degree oven or in a non stick saute pan over medium heat until golden brown. Be careful not to burn.
n small bowl feta cheese, cooked spinach, diced red peppers, and milk.
Fold
Thaw and squeeze the spinach. The tomato halves should NOT
Melt butter with 2 teaspoons oil in heavy large skillet over medium heat.
Add pine nuts and garlic; saute until pine nuts are light brown, about 5 minutes.
Add spinach and tomatoes and saute until heated through, about 3 minutes.
Place cooked pasta in serving bowl.
Add remaining oil to pasta and toss.
Pour spinach-pine nut mixture over and toss to coat.
Add Feta cheese. Season with salt and pepper and toss thoroughly.
Serve immediately.
Serves 4 to 6.
Wash spinach, drain well and combine with onions in a large salad bowl. Set aside.
In a small saucepan, add olive oil, vinegar, sugar, and dry mustard. Bring to a boil.
Remove from heat and toss with spinach.
Add apple slices and feta cheese.
Toss lightly to mix.
Top with egg.
Add freshly ground pepper.
Serve immediately.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
Preheat the oven to 350 degrees F (175 degrees C).
Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.