Impossibly Easy Roasted Peppers And Feta Cheese Pie Recipes
IMPOSSIBLY EASY SPINACH AND FETA PIE
Dinner made in impossibly easy way! Enjoy this cheesy pie made using Bisquick® Original baking mix and spinach - a wonderful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
BAKED PEPPERS WITH FETA CHEESE
This colourful Mediterranean starter of juicy roasted peppers strewn with basil and garlic couldn't be simpler to make.
Provided by English_Rose
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F
- Place the peppers in a baking dish, cut side down. Drizzle with olive oil.
- Tuck the basil and garlic between the peppers. Scatter the feta on top.
- Bake in the oven for 30-40 minutes. Serve hot, warm, or at room temperature.
ROASTED PEPPERS WITH FETA
Provided by Michael Symon : Food Network
Categories side-dish
Time 40m
Yield 4 to 8 servings
Number Of Ingredients 5
Steps:
- Place peppers on grill and char. Remove from grill and place in bowl and cover with plastic wrap for 10 minutes. Cut peppers in half and remove skin and seeds. Mix eggs, feta, parsley, and chiles. Fill peppers evenly and place under broiler until golden brown.
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- Preheat oven to 450°. On a rimmed baking sheet, toss peppers, red onion (separating pieces), and 3 tbsp. oil to coat. Sprinkle with 1 tbsp. zaatar. Roast vegetables, stirring once, until tender and blackened at edges, 30 minutes. Set aside. Reduce oven to 375° and set a rack on bottom rung.
- Meanwhile, cook lamb and 1 tbsp. zaatar with remaining 1 tbsp. oil in a large frying pan over medium-high heat, breaking into pieces, until brown, 5 to 6 minutes. With a slotted spoon, transfer meat to a bowl. Sauté yellow onion and 1 tsp. zaatar in pan 3 minutes. Reduce heat to medium and cook until onion is golden, 8 to 10 minutes more. Stir in lamb.
- Unroll filo on a work surface and trim to 13 in. square; save scraps for other uses. Move filo stack to the side and drape with a damp towel. Lay 1 sheet flat in center of work surface and lightly brush with butter, being sure to get corners. Lay a second sheet on top, offsetting corners like you're moving a hand 2 hours forward on a clock; brush with butter. Repeat, rotating each sheet to use all of filo and all but 1 tbsp. butter. Gently ease stack into a 10-in. pie pan (preferably glass), snugly fitting bottom into corners and letting edges overhang. Drape with damp towel.
- Beat cream cheese in a bowl with a mixer until very smooth. Stir in feta. Drop spoonfuls into pie pan and gently spread to cover bottom of filo. Evenly arrange lamb, then pepper mixture on top.
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COOK IT: IMPOSSIBLY EASY ROASTED PEPPERS AND FETA CHEESE PIE
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