Time 10m Yield 2 servings. Number Of Ingredients 5 Steps:
Brush salad dressing over the cut sides of croissants. On the bottom halves, layer the spinach, tomato and feta cheese; replace tops.
Time 1h15m Yield 16 pieces Number Of Ingredients 13 Steps:
Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. Set the frozen spinach out on a plate at room temperature to soften slightly. Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired. Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling. Lightly brush the tops with egg wash and sprinkle with sea salt. Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.
Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Put spinach and olives in a large mixing bowl. Add feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set aside. Unroll the crescent dough and divide into triangles. Using a spoon, place small heaps of spinach mixture on the wide part of the dough triangle. Roll them up and place them on a greased cookie sheet. Brush lightly with the egg white. Bake 15 minutes or until golden brown. Serve immediately or at room temperature.
Time 30m Yield 2 servings Number Of Ingredients 6 Steps:
Preheat oven to 350˚F (180˚C). Spray a six-cup muffin tray with nonstick spray. In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients. Distribute the mixture evenly between the muffins cups. Bake until the eggs are set, about 15 minutes. Enjoy!
Time 50m Yield 12 servings. Number Of Ingredients 9 Steps:
In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.
Time 35m Yield 9 Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside. Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top. Bake at 425 degrees F (220 degrees C) for 20 minutes.
Time 42m Yield 48 crescents Number Of Ingredients 6 Steps:
Dice Onion into small pieces. Place Onion and Chicken Stock in a saute pan and cook on medium until Onions become translucent. Add Dill and Spinach, continue to cook until all liquid is evaporated. Remove Spinach and Onion mixture from heat and allow to cool. Once cooled, stir in Feta Cheese into filling mixture. Open packages of Crescent Rolls and unroll onto cutting board. Using a pizza cutter or a knife, cut each Crescent into 2 Place 1 tsp of the filling at the widest end of the Crescent and roll up dough “jelly roll style” around filling. Place Cresents 3 inches apart on an ungreased cookie sheet. Bake at 425 for 12 - 14 minutes until golden brown. *filling may be prepared and refrigerated up to 2 days in advance. ** Cresents may be baked earlier in the day and then reheated before serving.
Time 1h Yield 8 filled crepes, 4 serving(s) Number Of Ingredients 15 Steps:
Wash spinach and remove stalks. Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time. Spinach should be limp. Drain well- squeeze as much liquid from cooked spinach as you can. Chop roughly. Add finely chopped onion, the Feta, Romano and Ricotta Cheese. Mix well. Add ground nutmeg, salt and pepper. Add lightly beaten egg. Set aside. CREPES—————–. Method: Sift flour and salt into a bowl. Add eggs and a little milk. Beat well. Add the remaining milk and lastly the melted butter. Heat oil in crepe pan (or use spray). Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly. Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned. Turn crere over and cook the other side for about 1/2 a minute. Remove from pan and place on piece of waxed paper. Continue until all the crepe mixture is used up. This recipe should yield approx. 12 crepes. Place wax paper between crepes as you remove each one from the pan. ASSEMBLE THE CREPES————. Place even amounts of Spinach mixture in the centre of each crepe. Fold crepe into a’parcel’ and place in lightly greased baking dish. I usually have enough mixture for 8 crepes. Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper. And then sprinkle lots of grated mozarella cheese! Place in moderate oven about 15-20 minutes. This recipe may seem fidley to some or alot of work but it’s not really- believe me. The recipe is always nicer a day old and re-heated. Typing the recipe out has got my salivary glands going- I think I’ll have to make it soon again. Cooked, diced chicken can also be added to the Spinach mixture.
More about “spinach feta crescents recipes”
Time 55m Yield 20 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Beat eggs in a bowl using a fork or whisk; stir in feta cheese, garlic powder, and salt. Add spinach and bacon and mix well. Unfold pastry sheets onto a lightly floured surface. Top each sheet with 1/2 of the spinach mixture and spread evenly. Starting with the short side, roll each like a jelly roll around the filling. Place rolls on a plate and freeze until firm, about 15 minutes. Cut each roll into 20 slices using a sharp knife. Arrange slices onto the prepared baking sheet and top each with Parmesan cheese. Bake in the preheated oven until pastries are golden brown, about 15 minutes. Transfer pastries to a wire rack to cool, about 10 minutes.
