Spinach And Feta Pancake Wraps Recipes

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SPINACH AND FETA NOODLE KUGEL



Spinach and Feta Noodle Kugel image

This spanakopita-inspired version of noodle kugel is loaded with spinach, onions, herbs and feta. If you're looking for a new take on a classic holiday dish or a simple vegetarian side, here's your answer.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Nonstick cooking spray, for the baking dish
Kosher salt and freshly ground black pepper
One 12-ounce package wide egg noodles
3 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, finely chopped
4 scallions, chopped, white and green parts separated
Three 10-ounce packages frozen cut spinach, thawed and drained
4 large eggs, lightly beaten
2 cups heavy cream
1 cup sour cream
3 cups crumbled feta (about 16 ounces)
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
3 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
  • Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
  • Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
  • Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

SPINACH FETA BREAKFAST WRAPS (STARBUCKS COPYCAT)



Spinach Feta Breakfast Wraps (Starbucks Copycat) image

Your favorite Starbucks breakfast wrap, made at home! These easy spinach feta egg white wraps are meal prep-friendly and affordable to make.

Provided by Talia Koren

Time 1h10m

Number Of Ingredients 9

cooking spray
6 eggs
1/4 cup milk of your choice
1-1/2 cup feta cheese
1 TBSP olive oil
6 cup spinach (chopped, sub 1/2 a 10 oz bag of frozen spinach)
1 cup sun-dried tomatoes (chopped sub cherry tomatoes)
salt and pepper to taste
3 large tortillas

Steps:

  • Preheat your oven to 400 F. Prepare a small rectangular baking dish with cooking spray.
  • Separate the egg whites and yolks into 2 bowls. It's hard to explain how to do this, so if you've never done it before, I recommend doing a quick youtube search for an egg separating method!
  • Add milk to the bowl with the egg whites and whisk. Pour the mixture into the prepared baking dish. Sprinkle 1/2 cup of feta and a good pinch of salt on the egg whites. Stir with a fork, then place in the oven on the middle rack for 20-30 minutes, until the egg whites are firm to the touch and slightly crispy around the edges.
  • Meanwhile, cook the spinach and tomatoes. Add the olive oil to a skillet over medium heat, followed by the chopped spinach and sun-dried tomatoes. Add salt and pepper to taste and cook over medium heat until the spinach has wilted, about 5 minutes. Turn off the heat. Stir in the remaining feta. At this point, transfer the cooked veggies to a plate lined with paper towel. Allowing the towels to soak up extra liquid will help avoid a soggy breakfast wrap!
  • When the egg is done, let it cool completely. Then cut it into 3 rectangles.
  • Assemble: Place 1/3 of the cooked spinach in the center of the wrap and try to shape it into a rectangle. Place the egg rectangle on top. Fold the wrap like an envelope: fold the short sides in first over the egg, then the longer sides. Place them on a plate seam side down.
  • Seal the wraps: Heat up a skillet and spray with cooking spray. Place a wrap seam-side down and let it cook for 3- 5 minutes over medium heat, until it's golden and crispy. Flip and cook the other side. Repeat with the other two wraps.
  • Let them cool completely before wrapping in foil or placing in containers. You can store them in the fridge for 4-5 days or in the freezer for 6 months! Make sure to remove the foil before reheating in the microwave.

SPINACH FETA EGG WRAP



Spinach Feta Egg Wrap image

This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.

Provided by MBTX4

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 15m

Yield 1

Number Of Ingredients 7

1 large whole-wheat tortilla
1 ½ teaspoons coconut oil
1 cup chopped baby spinach leaves
1 oil-packed sun-dried tomato, chopped
2 eggs, beaten
⅓ cup feta cheese
1 tomato, diced

Steps:

  • Warm tortilla in a large skillet over medium heat.
  • Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
  • Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 78 g, Cholesterol 446.8 mg, Fat 36.8 g, Fiber 8.7 g, Protein 36.6 g, SaturatedFat 22.2 g, Sodium 1721.5 mg, Sugar 8.3 g

COPYCAT STARBUCKS SPINACH FETA WRAP



Copycat Starbucks Spinach Feta Wrap image

This spinach feta wrap is a copycat Starbucks recipe that we learned how to make at home! It has all the goodness of the classic recipe, but better!

Provided by Linley Hanson

Categories     Breakfast

Time 20m

Number Of Ingredients 11

1 tablespoon olive oil from sun dried tomatoes
1 cup chopped spinach (packed)
1 tablespoon minced garlic
2 large egg whites
⅓ cup sun dried tomatoes soaked in oil (chopped)
¼ cup feta cheese
1 teaspoon italian seasoning
⅛ teaspoon salt
⅛ teaspoon pepper
1 10-inch whole wheat flour tortilla
optional: 1 egg yolk

Steps:

  • Place the egg whites* into a bowl and whisk until combined. Set aside.
  • Heat a large skillet pan over medium heat. Add the olive oil from the sun dried tomatoes to the skillet.
  • When the olive oil is fragrant, add the spinach to the skillet and sauté until it is wilted (about 2-3 minutes).
  • Add garlic, sun dried tomatoes, salt, and pepper to the spinach and toss. Sauté for an additional minute.
  • Form a circle with all of the ingredients that is about 10-inches in diameter.
  • Pour the whisked egg whites carefully over the spinach mixture and use a spatula to maintain a circular shape with the eggs and ingredients.
  • Sprinkle the italian seasoning over the eggs.
  • Let the eggs cook for 3-4 minutes and use a spatula to pull the edges up along the edge of the circle to make sure the egg and other ingredients don't stick to the pan. You will be flipping the egg circle in one piece.
  • Sprinkle the feta over the eggs and then place the tortilla on top of the eggs.
  • Using a plate or a large spatula, carefully flip the eggs and tortilla over so the tortilla is down in the pan.
  • Let the tortilla heat for 30 seconds and then carefully fold the tortilla by folding the bottom third of the tortilla away from you over the eggs and then the two sides inward creating an open envelope shape.
  • Press on the folded edges of the tortilla for 10-15 seconds while the bottom of the wrap browns.
  • Finally, carefully flip the wrap over so the folded edges brown (about 1-2 minutes).
  • Remove the wrap from the pan and enjoy.

Nutrition Facts : Calories 388 kcal, Sugar 5 g, Fat 27 g, Carbohydrate 30 g, Fiber 6 g, Protein 19 g, Cholesterol 33 mg, ServingSize 1 serving

SPINACH AND FETA PANCAKE WRAPS



Spinach and Feta Pancake Wraps image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h35m

Yield 16 to 24 wraps

Number Of Ingredients 13

4 eggs
3 tablespoons melted butter
1 cup heavy cream
1 cup soda water
1 1/2 cups flour
1 pinch salt
1 egg white beaten to soft peaks
2 tablespoons butter
1 clove minced garlic
2 pounds baby spinach
1 1/2 cups crumbled feta
1/2 cup grated Parmesan
1 cup toasted pine nuts

Steps:

  • Mix together eggs, butter, cream, and water. Mix together flour and salt. Whisk wet mixture into flour until smooth. Fold in egg whites and let rest for 15 minutes. Place a nonstick pan over medium heat lightly brush with oil. Place 1 ounce of batter in pan and saute both sides until lightly brown. Repeat with remaining batter. For the filling, melt the butter in a large saute pan and add the garlic. When the garlic browns slightly, add the spinach. Saute until spinach is cooked and let cool. Mix with remaining ingredients. Place 2 tablespoons of filling in each pancake and roll them up. Place rolls in 400-degree oven for 4 minutes. Remove from oven and serve.

SPINACH & FETA PANCAKE WRAPS



SPINACH & FETA PANCAKE WRAPS image

Categories     Vegetable     Side

Yield 4 Servings

Number Of Ingredients 15

For the pancakes:
4 eggs
3 Tbs. unsalted butter, melted
1 cup heavy cream
1 cup club soda
1 1/2 cups all-purpose flour
1/8 tsp. kosher salt
1 egg white, beaten to soft peaks
For the filling:
1 Tbs. unsalted butter
1 garlic clove, minced
1 lb. baby spinach, rinsed well
3/4 cup crumbled feta cheese
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup toasted pine nuts

Steps:

  • To make the pancakes, in a bowl, whisk together the eggs, melted butter, cream and club soda until combined. In another bowl, whisk together the flour and salt until combined. Whisk the egg mixture into the flour mixture until smooth, then fold in the egg white. Let the batter rest at room temperature for 15 minutes. Place a nonstick griddle over medium heat and heat until hot. Using 2 Tbs. batter for each pancake, drop the batter onto the griddle. Cook until a few holes form on top of the pancakes and they are golden brown underneath, about 1 minute. Using a spatula, turn the pancakes over and cook until golden brown underneath, about 1 minute more. Transfer the pancakes to a baking sheet and repeat with the remaining batter. Let stand until cool. Preheat an oven to 400°F. To make the filling, in a nonstick fry pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Add the spinach and sauté until bright green and wilted, about 4 minutes. Remove from the heat and let cool until just warm. In a bowl, stir together the spinach, feta, Parmigiano-Reggiano and pine nuts until combined. Place 2 Tbs. filling in the bottom third of each pancake and roll up. Return the pancakes, seam side down, to the baking sheet. Transfer to the oven and bake until the pancake wraps are just warmed through, 4 to 5 minutes. Serve immediately. Makes 28 pancake wraps.

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