BAKED SPINACH WITH THREE CHEESES
Make and share this Baked Spinach With Three Cheeses recipe from Food.com.
Provided by evelynathens
Categories Spinach
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Lightly butter 11 x 7 x 2-inch baking dish.
- Mix first 8 ingredients in large bowl.
- Heat oil in large pot over medium-high heat.
- Add spinach; sauté until wilted and juices evaporate, about 3 minutes.
- Transfer spinach to strainer; drain well.
- Let cool slightly and stir into bowl with cheese mixture, mixing well.
- Empty spinach/cheese mixture into prepared dish.
- Bake until heated through, about 30-35 minutes.
Nutrition Facts : Calories 286.9, Fat 22.9, SaturatedFat 8.6, Cholesterol 130.1, Sodium 404, Carbohydrate 12, Fiber 4, Sugar 2.4, Protein 11.3
SPINACH AND THREE CHEESE CALZONE
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
- Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
- For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
- For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.
BAKED SPINACH WITH THREE CHEESES
Categories Cheese Side Bake Spinach Bon Appétit
Yield Serves 4 as a first course or side dish
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Lightly butter 11 x 7 x 2-inch baking dish. Mix first 7 ingredients in large bowl.
- Heat oil in large pot over medium-high heat. Add spinach; sauté until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer; drain well. Arrange spinach over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes.
- Preheat broiler. Broil spinach and cheese until cheese is golden on top, watching closely, about 2 minutes.
CHEESY CREAMED SPINACH
This is a recipe for a delicious and cheesy creamed spinach. It's easy and tastes much better than any store bought or frozen versions. I made it for Thanksgiving and it was great!
Provided by BREN3205
Categories Side Dish Vegetables Greens
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
- Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 5.3 g, Cholesterol 68.2 mg, Fat 21.6 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 13.4 g, Sodium 321.9 mg, Sugar 0.7 g
SPINACH & CHEESE CASSEROLE
From Parade Magazine: Looks terrible but taste absolutely awesome!! Easy to make and quick to get eaten. (I FIXED THE DIRECTIONS!! THANKS TO EVERYONE WHO REVIEWED AND EXPRESSED CONFUSION - I'M SORRY I HAD LEFT OUT WHEN TO ADD THE REST OF THE BUTTER AND FLOUR! ALL CORRECTED NOW!!
Provided by Sharon the Rocket
Categories Cheese
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking dish.
- Drain spinach well. Saute onion and garlic in 2 Tbsp of the melted butter.
- Mix spinach with eggs, cottage cheese and cheddar cheese, additonal 6 Tbsp butter, and flour. Add sauteed onions and garlic and mix together. Season with salt and pepper.
- Pour into prepared dish and bake for 1 hour.
LASAGNA WITH SPINACH AND THREE CHEESES
Steps:
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 350°F. Coat a 13 × 9 × 3-inch lasagna pan with nonstick spray.
- Crumble the ground beef and the sausage meat into a large skillet, add the mushrooms, onion, and garlic, and cook over medium-high heat, stirring occasionally, until the meat is no longer pink. Drain off any fat. Add the tomato paste, 1 1/2 cups water, the tomatoes and their liquid, basil, oregano, salt, and red pepper flakes; mix well.
- Spoon about 1 cup of the sauce into the bottom of the baking pan. Top with one-third of the noodles. Spoon 1 cup of sauce over the noodles. Mix the spinach, ricotta, eggs, and half of the mozzarella together and spread one-third of the mixture over the sauce layer.
- Top with half of the remaining noodles. Repeat layering sauce, the spinach mixture, and noodles, ending with the sauce, and spreading it completely over the pasta; sprinkle the top with the remaining mozzarella and Parmesan. Cover the pan with foil and bake on the center rack of the oven for 45 to 55 minutes or until the pasta is tender and the edges are bubbly. Remove the foil and bake for 5 more minutes or until the top is lightly browned. Let it stand for 15 minutes before serving.
SPINACH AND WALNUT STUFFED MUSHROOMS WITH THREE CHEESES
These are an elegant, well-seasoned appetizer for a special dinner, or as part of a light lunch with a salad - and they're not difficult to make. When salting to taste, be careful, as the feta cheese is very salty. The recipe halves easily, or it's fun to stuff the very large portabella caps for a change of pace.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender.
- Preheat oven to 400 degrees F.
- Add walnuts, garlic and spinach to onions; cook another 10 minutes, stirring constantly, then remove fromheat and add Swiss and feta cheeses, thyme, oregano, salt and pepper to taste (feta is salty; go easy--).
- In a large baking dish, arrange mushroom caps cavity-up.
- Spoon spinach-walnut-cheese mixture evenly into caps.
- Sprinkle Parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.
Nutrition Facts : Calories 270.5, Fat 19.8, SaturatedFat 8.4, Cholesterol 37.4, Sodium 440, Carbohydrate 10.8, Fiber 2.8, Sugar 2.4, Protein 15.8
BAKED SPINACH
This spinach casserole is a very good dinner party recipe, and also makes a good family meal.
Provided by Joanna Wallbillich
Categories Side Dish Casseroles Spinach Casserole
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
- Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 12.2 g, Cholesterol 98.6 mg, Fat 12.4 g, Fiber 2 g, Protein 9.4 g, SaturatedFat 7 g, Sodium 396.8 mg, Sugar 2.4 g
MICROWAVE LASAGNA WITH SPINACH, MUSHROOMS, AND THREE CHEESES
You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.
Categories Epi Loves the Microwave Lasagna Microwave Pasta Tomato Mushroom Dinner Spinach Vegetarian Cheese Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Mix ricotta, spinach, garlic, salt, red pepper flakes, if using, pepper, 1 1/2 cups mozzarella, and 1/4 cup Parmesan in a large bowl.
- Spread 1/2 cup marinara evenly in bottom of baking dish. Top with 2 lasagna noodles. Coat noodles with 1/2 cup marinara. Top with half of the ricotta mixture and half of the mushrooms. Repeat with 2 noodles, 1/2 cup marinara, and remaining ricotta mixture and mushrooms.
- Top with remaining 2 noodles, sauce, and 3/4 cup mozzarella. Sprinkle with 2 Tbsp. Parmesan.
- Cover dish with parchment, then cover again with an overturned large microwave-safe plate. Microwave on high 15 minutes. Carefully check to see if noodles are tender; if not, re-cover and microwave in 1-minute bursts until tender.
- Let stand, covered, 10 minutes. Very carefully remove parchment. Sprinkle with parsley and remaining 2 Tbsp. Parmesan and serve.
SPINACH AND THREE CHEESE GOZLEME
These flatbreads are stuffed with a mixture of three different cheeses to mimic feta-like Turkish white cheese that's used in gozleme.
Provided by Ana Sortun
Yield Serves 6 to 12
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the flour and salt. Make a well in the center and pour in the water and olive oil. Using your fingers, draw the flour in from all sides, working the mixture until it's sticky and forms into a ball. Turn the dough onto a floured surface and knead until smooth and elastic, about 3 minutes. Transfer back to the bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature for at least 4 hours, or up to overnight.
- Divide the dough in half, then divide each half into three equal pieces; you should have six equal pieces, each weighing about 2 ounces.
- Roll out each yufka ball into a very thin 8- to 9-inch round, using plenty of flour to keep the dough from sticking to the rolling pin. Stack them on top of each other with a piece of parchment paper between them and plenty of flour or lay them out slightly overlapping on a baking sheet.
- Heat an 11- to 12-inch cast-iron skillet or nonstick pan over medium heat and cook the yufka on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. You only need to partially cook each flatbread at this stage; don't get them too crispy or they will be dry and hard to work with. Stack them on top of each other as you cook each one so that they lightly steam and keep each other soft and pliable.
- If you are not using immediately, transfer the warm yufka to a large zip-top plastic bag and store at room temperature up to overnight. You can also freeze the yufka for up to 2 weeks. After thawing, reheat briefly in a skillet over medium heat before using.
- Heat the olive oil and onion in a sauté pan over medium-low heat and sweat the onion until softened, about 8 minutes. Using a spatula, scrape into a large mixing bowl and add the ricotta cheese, feta cheese, kasseri cheese, salt, parsley, mint, dill, and pepper to taste.
- When you are ready to assemble, put about 1⁄3 cup cheese filling on each yufka and smooth it to the edges in a very thin layer. Sprinkle evenly with 3⁄4 cup spinach and season lightly with salt. Fold the left side in towards the middle and then the right side towards the middle, overlapping by about 1⁄2 inch, to form a rectangle shape with an open top and bottom.
- When the gozleme are assembled, heat an 11- to 12-inch cast-iron or nonstick pan over medium-low heat. Place two gozleme at a time, seam side down, in the pan. Cook until the filling is hot, the spinach is wilted, and the bread is lightly toasted on one side but still soft on the other, 3 to 4 minutes. Flip to the other side and cook 1 minute more to heat through. Place on a tray and cover with aluminum foil to keep warm while you cook the remaining four gozleme. Cut into halves or strips and serve immediately.
BAKED SPINACH
I have a problem with my middle child eating vegetables. He seems to have an aversion to 'green'. This is one way to get him to eat his spinach and the whole family loves it, too.
Provided by evelynathens
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Butter a 9 inch glass pie plate.
- Combine the eggs, bread crumbs, cream cheese, salt and nutmeg and stir in spinach, half and half and Cheddar.
- Transfer spinach mixture to pie plate and bake for 20-25 minutes, or until set and puffed slightly.
- Note: I sometimes fry up a few rashers of bacon until crisp, drain and crumble them into the spinach mixture.
Nutrition Facts : Calories 201.7, Fat 14.6, SaturatedFat 8, Cholesterol 175.1, Sodium 381.1, Carbohydrate 7, Fiber 1.4, Sugar 1, Protein 11.3
BAKED SPINACH & CHEESE
I like to use a bakers heat shield under this casserole so the bottom cheese doesn't get too brown, Nice spinach recipe
Provided by Bergy
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely chop the spinach.
- Melt the butter over medium heat & when bubbly add onion& garlic.
- Saute for 2 minutes.
- Add spinach, salt & pepper.
- Cover & reduce heat to low steam for 3-4 minutes.
- Put half of the cheese into an 8" greased casserole dish.
- Add spinach, & nutmeg.
- Cover with remaining cheese.
- Bake in 350F for apprx 20 minutes or until cheese is browned.
Nutrition Facts : Calories 417.1, Fat 36, SaturatedFat 22, Cholesterol 105.2, Sodium 605.8, Carbohydrate 9.9, Fiber 3.1, Sugar 2.7, Protein 16.4
THREE-CHEESE CREAMED SPINACH
Cream cheese, Parmesan and mozzarella make this dish wonderfully cheesy. Sprinkle it with french-fried onions for a crisp boost of flavor. -Kathy Vazquez, Amarillo, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through.
Nutrition Facts : Calories 415 calories, Fat 35g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 685mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
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