Fetaspinachandsweetpotatowrap Recipes

SPINACH POTATO AND FETA BAKE

Steps:

• Set oven to 350 degrees.
• Butter a shallow 2-quart casserole dish.
• Squeeze out as much moisture from the spinach as possible with your hands; set aside.
• Drain the potatoes from the cold water and squeeze out any excess water with your hands, and place the potatoes into a large bowl.
• To the potatoes add in eggs, 1/4 cup melted butter, salt, pepper, chopped onion, parsley, garlic powder (if using) and dill; mix well to combine.
• Transfer HALF of the mixture into the prepared baking dish.
• Top/sprinkle with all of the spinach, and then the feta.
• Top/spread with remaining potato mixture.
• Cover with foil and bake for about 30 minutes.
• Uncover and sprinkle with Parmesan cheese and dot with butter, place back in oven covered or uncovered (if you prefer a crispy top on your casserole then leave uncovered).
• Bake for another 30 minutes.
• Delicious.

FETA, SPINACH AND SWEET POTATO WRAP

Steps:

• I do this in the food processor, but mostly it's also easy by hand.
• Chop the spinach and the feta cheese together so they form an evenly blended mass.
• Peel and chop the sweet potatoes and put them in water to cover.
• Bring to the boil, and cook until just tender.
• Dice the bell peppers and onion and set aside.
• When the potatotes are done, drain and stir in the spread and the curry spices, basil, garlic powder and sweetener. Season with salt and pepper.
• Spread the spinach and feta mix on the tortillas, dividing it evenly and making a flat bed.
• Place the potato chunks on top spreading them out.
• Top with the diced peppers and onion.
• Fold in the sides of the tortilla toward the middle, leaving about 1/3 open space in the middle (no the sides do not touch). Fold the bottom third over the two sides and then continue on folding until the tortilla is closed.
• Tuck in loose side edges.
• Bake in the oven at 425F until the tortillas brown and puff.
• Serve after a brief cooling as a hefty lunch.