Spinach Feta Rice And Ham Recipes

DELICIOUS SPINACH RICE WITH FETA

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium heat. Add green onions and garlic; cook and stir until softened, about 5 minutes. Stir in spinach and dill until wilted, 3 to 5 minutes. Stir in cooked rice. Transfer to a large serving dish.
• Heat a small skillet over medium heat. Add pine nuts; cook and stir until toasted, 3 to 5 minutes.
• Top rice with toasted pine nuts, feta cheese, mint, lemon zest, lemon juice, and sumac.

SPINACH, RICE AND FETA CHEESE BURGERS!!!

Steps:

• Heat a large frying pan with a drizzle of olive oil. Place the chopped onion and garlic in the pan to sauté. When the onion softens add the creamed spinach to thaw. In a large bowl combine two of the eggs, bread crumbs, crumbled feta cheese and the cooked rice. Mix these ingredients together. Add the sautéed spinach, onion and garlic to the bowl. Place the flour in a shallow bowl and the egg plus a splash of water in another shallow bowl. Form the spinach and rice mixture into patties. Coat the patty dipping first in the flour and then the egg wash and back in the flour. Heat a frying pan with about one inch of vegetable oil for frying the patties. Carefully place the patties in the hot oil. When the patties are a beautiful golden color on one side, carefully turn them. Place on a paper towel to absorb any excess oil.

GREEK SPINACH RICE WITH FETA

Steps:

• In a deep pan heat up 1 tablespoon of olive oil;
• Add onion and simmer for about 10 minutes on low heat;
• Add thyme and leaks and simmer for another 5 minutes;
• Add half a cup of water and broth base, then simmer for another 5 minutes;
• Add spinach and cook until wilted;
• Add rice and let it cook for about 2 minutes;
• Add half a cup of water and stir;
• Keep adding half a cup of water at the time once the rice absorbs it;
• It can take about 20 -25 minutes until rice is fully cooked;
• Adjust seasoning with salt and pepper.
• At the end add dill and mix well;
• Take off the burner and cover it up; Add lemon juice and olive oil;
• Let it sit for about 5-10 minutes to have all the liquid absorbed;
• When serving, sprinkle more lemon juice, olive oil and top it with Feta Cheese. Enjoy!

SKILLET HAM & RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.

SARAH'S FETA RICE PILAF

Steps:

• Melt butter in a skillet over medium-low heat; cook and stir oro in the melted butter until golden brown, 3 to 5 minutes. Stir onion into orzo and cook until translucent, 5 to 10 minutes. Cook and stir garlic into orzo-onion mixture until fragrant, about 1 minute.
• Mix rice and chicken broth into orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

SPINACH FETA RICE AND HAM

Steps:

• Combine rice, broth and water in saucepan. Bring to boil.
• Reduce heat, cover and simmer 15 minutes or until tender.
• Saute onion and garlic in another pan.
• Add to rice along with remaining ingredients.
• Heat until heated through.

SPINACH AND FETA FRITTATA

Steps:

• Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
• While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Cut a pocket into the side of the chicken breast.
• Season chicken with salt and pepper.
• Stack the two cheeses and spinach on top of the ham and roll up tightly.
• Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
• Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
• Fry the chicken until golden brown on both sides.
• Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
• Enjoy!
• Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams

HAM AND SPINACH HASH WITH FRIED EGGS

Steps:

• Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
• Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
• While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES

Steps:

• Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
• Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
• Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.