Spinach Twist Recipes
SPINACH WITH A TWIST
This is a quick and easy side dish I made up to complement any fish or chicken dish with spinach, diced tomatoes, and that rich Roquefort cheese (any blue cheese will work).
Provided by Elizabeth
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 8.4 g, Cholesterol 19.1 mg, Fat 10.3 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 4.6 g, Sodium 597.3 mg, Sugar 3.7 g
SAUTEED SPINACH WITH A TWIST
I love this dish! The twist is in the golden raisins. They add such a wonderful flavor. The saltiness of the broth and cheese blends well with the sweetness of the raisins. My kids love it!
Provided by Marni
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat; add spinach and turn using tongs, until coated with oil. Cook, while turning, until just wilted, about 4 minutes. Add chicken broth, golden raisins, garlic powder, black pepper, and Parmesan cheese. Cook and stir spinach mixture until cheese is melted and raisins are plump, 1 to 2 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 14.1 g, Cholesterol 1.1 mg, Fat 7.8 g, Fiber 4.2 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 155.9 mg, Sugar 6.3 g
BREAD MACHINE SPINACH FETA TWIST
Make and share this Bread Machine Spinach Feta Twist recipe from Food.com.
Provided by Chilicat
Categories Yeast Breads
Time 2h55m
Yield 1 twist
Number Of Ingredients 16
Steps:
- Measure ingredients in to pan in the order typed. Select Dough cycle.
- Meanwhile make the filling. Wash spinach, shaking off excess water. Remove stems. Wilt in microwave, uncovered, at High temp for 2 or 3 minutes, stirring at half time. Squeeze out excess moisture and allow to cool. (if you use frozen make sure it is the chopped spinach).
- In a medium size bowl, gently mix together the spinach, butter, garlic, parmesan cheese and oregano.
- Remove dough onto a lightly floured surface, cover with a towel and let rise for 10 to 15 minutes. Roll out to a 18 X 15" rectangle.
- Spread filling mixture on dough to within 1/2" of the edges. Sprinkle with Feta cheese and the olives. Starting at long side, Tightly roll up like a jellyroll. Pinch seams to seal. Cut in half length wise with scissors to prevent crushing. Twist the sides together with the filling facing up -- Like twisting 2 strands of rope. Keeping the filling side up place in a Prepared tube pan. (lightly greased pan).
- Cover and allow to rise in a warm draft free area for 46 to 60 minutes. Or till about double in size. Brush with egg wash then sprinkle the parmesan cheese on it.
- Bake in a preheated oven 375°F for 45 to 55 minutes or until the bread sounds hollow when tapped on bottom.
- Note: To use frozen chopped spinach drain real well and pat dry on paper towels.
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