edium-high heat. Cook the spinach until fully wilted, about 2
whisk just until blended. Add spinach, feta, and peppers; fold to incorporate
r until fragrant.
Add spinach and cook until wilted, about
he heat & stir in the feta then set aside to cool
large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives
ith remaining batter.
Place spinach, feta cheese, and sun-dried tomatoes
o package directions.
As pasta is cooking, toast pine nuts
Cook pasta according to package directions. Drain
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.
Cook the pasta in a large pot of
Instructions: Mix all ingredients. Cover and refrigerate until chilled.
Variations: Also good with Garlic & Herb or Basil & Tomato Feta.
Place the two packages thawed spinach in a microwave-safe bowl
Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
Pour pasta onto a dish and allow to cool.
In a bowl, combine olive oil and balsamic vinegar and season with salt and pepper to taste.
Add Ready Pasta, spinach, strawberries, and basil and toss.
Garnish with feta cheese. Serve and enjoy!
In a large bowl, whisk olive oil, vinegar and garlic.
Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
Season with pepper to taste.
Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.
Cook the orzo according to package directions.
Drain.
Heat the oil in a skillet over medium high heat.
Add the onion and saute for 5 minutes or until softened, but not browned.
Add the spinach and saute for 3 more minutes.
Toss the onion and spinach mixture with the hot orzo.
Add the feta cheese, chopped dill and ground pepper and toss well.
Serve immediately.
Boil water in a saucepan. Add orzo and boil uncovered for about 8 or 9 minutes.
While the orzo is cooking, heat oil in a large skillet over high heat.
Reduce heat to medium. Add garlic, red pepper, and onions. Cook for 2 minutes.
Add spinach and cook for an additional 4 minutes.
Drain orzo and add to spinach mixture. Toss in lemon juice, salt, and feta cheese. Stir well.
Cook pasta according to the packet.
Toss together the avocado, tomato, cheese, nuts, spinach, rocket, herbs and pasta.
Whisk together the oil, lemon zest and juice and the capers and drizzle over the salad.
Cook orzo according to package direction. Add spinach for last minute of cooking. Drain and rinse with cold water to stop cooking.
Place red onion, feta, olives, and pine nuts in a mixing bowl, add orzo and spinach.
In a small bowl, whisk together the olive oil, vinegar, salt, pepper and cayenne, if using. Pour over orzo mixture and toss to combine. Taste and adjust seasoning. Serve at room temperature.
t with the spinach leaves first then the feta and the red
Preheat oven to 450 degrees, if using pizza stone, preheat on bottom rack for 1 hour.
In a bowl, mix together the spinach, artichokes, garlic, onion, olives, parmesan and salt and pepper.
Spread pizza sauce on prepared pizza dough.
Evenly place the spinach mixture on the pizza and top with the sliced tomatoes.
Sprinkle the feta and mozzarella on top.
Bake for 15-20 minutes until done.