HERBED GREEK ROASTED POTATOES WITH FETA CHEESE
These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.
Provided by Cat Lady Cyndi
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
- Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
- Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 41 g, Cholesterol 20.2 mg, Fat 21.3 g, Fiber 4.4 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 305 mg, Sugar 3.3 g
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
LOADED POTATO STUFFED BREAD
Make a hearty dish for family and friends with this Loaded Potato Stuffed Bread. Fill pizza dough with bacon, potatoes and cheese in this tasty recipe.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 43m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cook potatoes, bacon and onions in large nonstick skillet on medium-high heat 15 to 18 min. or until potatoes are tender and bacon is crisp, stirring occasionally. Remove from heat; stir in cream cheese.
- Unroll pizza dough onto cutting board; press into 15x11-inch rectangle. Top with potato mixture, leaving 1/4-inch-wide border around all sides. Sprinkle with cheddar. Starting at one long end, roll up dough; press ends and seams together to seal.
- Wrap dough, seam side down, into coil on center of rimmed baking sheet sprayed with cooking spray, tucking end under coil to secure.
- Bake 15 to 18 min. or until top and bottom of bread are golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 450 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 3 g, Protein 8 g
POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE
Just found this recipe last week...looking forward to making it for Thanksgiving
Provided by Kimi Gaines @kimijo
Categories Vegetables
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 375F.
- In a large stock pot, heat olive oil, then add onions, celery, carrots and garlic. Cook for 10 minutes or until mixture is semi-soft. Stir in sage and thyme. Add baby spinach and cook until wilted, about 5 minutes.
- Combine chicken broth and eggs, and whip. Pour liquid into vegetable mixture and mix until all ingredients are blended.
- Use non-stick spray on two 9x13-inch pans and pour in the stuffing. Bake for 40-45 minutes.
POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE
Steps:
- Preheat the oven to 375 F. In a large stockpot, heat olive oil, then add onions, celery, carrots and garlic. Cook for 10 minutes or until mixture is semisoft. Stir in sage and thyme. Add baby spinach and cook until wilted, about 5 minutes. Pour the mixture into a large bowl and add potato bread, feta cheese and parsley. Combine chicken broth and eggs, and whip. Pour liquid into vegetable mixture, and mix until all the ingredients are blended. Use nonstick spray or parchment paper to line two 9 x 13-inch pans and pour in the stuffing. Bake for 40 to 45 minutes. Garnish with your favorite herb. Makes 12 servings.
SPINACH-STUFFED BREAD
Appetizers are the highlight of parties at our home. Slices of this golden loaf swirled with spinach and cheese disappear in a hurry. They're a tasty accompaniment to most any meal, too.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.
Nutrition Facts : Calories 340 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 687mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein.
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