Spinach And Feta Scones Recipes
SPINACH AND FETA SCONES
Spinach and feta scones with a bit of green onion for added flavor. I admit I have not tried these. I'm posting it for an ISO request on the recipe board.
Provided by Steve P.
Categories Scones
Time 45m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In 2 Tablespoons of the oil, sauté onions until they begin to brown.
- Let cool.
- Beat eggs until foamy; blend in remaining oil, milk and sautéed 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.
SPINACH AND FETA SAUTE
Bring home fresh baby spinach and sharp crumbled feta for this simple, mouthwatering accompaniment to chicken or fish.
Provided by Food Network
Categories side-dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a large skillet, sauté garlic in oil for 1 minute. Add spinach and almonds; sauté 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
SPINACH & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts :
SPINACH AND FETA CALZONE
This is a take-off of a Cooking Light recipe (Stuffed Focaccia with Spinach and Feta, I think). I made a few alterations and this has become quite the regular in our rotation! It is very quick and chock full of wonderful Greek flavors. Make sure to use a slotted spoon when transferring the filling to the crust, otherwise this can get a bit too moist. Note: if you use the crust recipe referenced here, FYI the filling goes together in about the time it takes for the crust to rise!
Provided by smellyvegetarian
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
- Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
- Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
- Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
- Bake 15 minutes.
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- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet.
- In a medium skillet add the spinach and olive oil. Cook until the spinach is mostly wilted. Remove to a cutting board and chop. Add the chopped cooked spinach to the flour mixture and work it in with your hands until it’s evenly incorporated. Work the feta cheese in the same way.
- Using a pastry cutter or a cheese grater, cut the butter into the flour. Work it in with your hands until coarse crumbles about the size of a pea are formed.
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- Preheat oven to 450°. Stir together first 2 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Stir in spinach and feta until combined. Add 1 cup cream, stirring just until dry ingredients are moistened. Stir in up to 1/4 cup more cream, 1 Tbsp. at a time, if needed.
- Turn dough out onto lightly floured wax paper; gently press or pat dough into a 8-inch round. (Mixture will be crumbly.) Cut round into 8 wedges. Place wedges 2 inches apart on a parchment paper-lined baking sheet. Brush tops with 2 Tbsp. cream just until moistened.
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