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Cut the feta cheese into cubes and roughly chop the sun-dried tomatoes. Now comes the fun part! To assemble the crepes, divide the spinach, feta and tomatoes evenly over the top of the crepes — roll and repeat with the rest of the filling. Serve right away or store in the fridge for later. Season with salt and pepper and oregano.
Cut the feta cheese into cubes and roughly chop the sundried tomatoes. To assemble the crepes, divide the spinach, feta and tomatoes evenly over the top of the crepes, then roll and repeat with the rest of the filling. Serve straight away or store in the fridge until required.
Wash spinach and remove stalks. Place in bowl and microwave for a very short timedivide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time. Spinach should be limp. Drain wellsqueeze as much liquid from cooked spinach as you can. Chop roughly.
Add finely chopped onion, the Feta, Romano and Ricotta Cheese. Mix well. Heat 2 tablespoons olive oil in a large sautée pan. Add minced shallots and cook until transparent (about 3 minutes) Add spinach or swiss chard and cook for a few minutes more (spinach will cook faster than the chard) Add the tomatoes, mix well and cover for.
Roast for 20-25 minutes until slightly browned and caramelized. To make the spinach filling, heat a large sauté pan over medium heat. Add garlic and cook until translucent. Add spinach and feta and cook until spinach has wilted and feta has slightly melted, about 2-3 minutes. Flip the crepe and begin layering the filling with spinach and feta.
Cover half the crepe with filling and flip over the other half of the crepe to the filled side. Flip the crepegreasing it with. Lay 1 crepe flat on a cutting board and spread 1/4 of spinach/feta mixture over half of crepe. Fold other half over, then fold both halves over to form a quarter.
Melt 3 tablespoons butter in a large pan over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside. Reduce heat to medium and stir in the spinach.
Cover & cook until just wilted, about 2 minutes. Uncover & add the goat cheese, stirring until melted. Spoon mixture down the center of each crepe.
Roll up crepes and arrange side by side in a 13x9 baking dish. How to Make Sauteed Spinach with Tomatoes: 1. In a medium-size skillet, heat olive oil and add the garlic. Simmer on low heat for a few minutes, stirring until the garlic is translucent, about 2 minutes.
2. Toss in the diced tomato and saute for a few minutes, until tomatoes.
List of related literature:
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
|from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat|
|from Around My French Table: More than 300 Recipes from My Home to Yours|
|from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes|
|from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen|
|from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.|
|from The Sandcastle Girls|
|from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques|
|from The Good Housekeeping Cookbook|
|from Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide|