Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Combine onions, garlic, dill and 1/4 cup water. Stir-fry over medium heat until onions are soft and almost all liquid has evaporated. Transfer mixture to bowl and stir in tomatoes. Keep warm. Add half the spinach to fry pan and 1 Tab water. Stir-fry over medium heat until spinach is just beginning to wilt. Add remaining spinach, stir-fry until all spinach is wilted (2 minutes) With slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. Top spinach with tomato mixture Sprinkle with Feta and capers. Season to taste.
Time 55m Number Of Ingredients 16 Steps:
In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened. Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices. Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally. While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat. Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender. Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.
Time 1h Yield 10 servings, 1/2 cup each Number Of Ingredients 6 Steps:
Heat oven to 350ºF. Place spinach in colander in sink. Pour boiling water over spinach; cool. Meanwhile, mix cream cheese and eggs in large bowl until blended. Gradually stir in milk. Stir in 1/2 cup feta. Squeeze excess moisture from spinach. Add spinach to cream cheese mixture; mix well. Spoon onto 9-inch square baking dish; top with remaining feta. Cover. Bake 50 min. or until center is set, uncovering after 30 min.
Time 1h10m Yield 6 Number Of Ingredients 10 Steps:
Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half. Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees. Prick pie crust with a fork and bake for 5-6 minutes. Reduce oven to 350 degrees. Thaw the spinach in the microwave and then drain. In a large mixing bowl, combine eggs, milk, butter, flour, Parmesan cheese, salt, oregano, and nutmeg and mix well. Stir in the spinach and feta cheese. Drain the tomatoes well and gently fold into the mixture. Spoon into the pie shell. Bake about 1 hour or until set in the middle.
Time 30m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook rice according to package directions, omitting oil and salt. Heat a large skillet or wok over medium heat. Add oil and garlic. Stir until garlic is light golden brown, about 2 minutes. Add raisins and cook for 1 minute. Add spinach 1/3 at a time, tossing quickly just until each addition begins to wilt. Add cooked rice, red bell pepper, feta cheese, and pepper. Stir briefly to combine and season with salt to taste.
Time 15m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Put spinach and 2 tablespoons Kalamata Olive Juice together in a zipplock bag, and shake. Pour remaining juice out of bag, and put spinach in a salad bowl. Mix Olive Oil and Balsamic Vinegar together, and toss into spinach. Cut Feta finely, and put in with salad. Mix together well, and serve.
