Type what you have

Ingredients

• ✓ spinach
• mayonnaise
• feta cheese
• garlic
• chicken breast
• bacon

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Mix together spinach, mayonnaise, feta cheese, and garlic in a large bowl until well blended. Set aside.
4. 4 Carefully butterfly chicken breasts, making sure not to cut all the way through.
5. 5 Spread spinach mixture onto chicken breasts.
6. 6 Fold the chicken breasts to enclose filling. Wrap each with a piece of bacon; secure with a toothpick. Place in a shallow baking dish.
7. 7 Bake, covered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of each breast should read at least 165 degrees F (74 degrees C).

By Laurie Wheeler

Ingredients

• ✓ spinach
• penne pasta
• tomato
• cannellini bean
• feta cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, combine tomatoes and beans in a large non-stick skillet; bring to a boil over medium high heat, then reduce heat to medium-low and simmer 10 minutes. Add spinach; cook until wilted, 2 minutes, stirring constantly.
3. 3 Serve sauce over pasta, and sprinkle with feta.

By Joelene Craver

Ingredients

• ✓ spinach
• chicken breast
• cream cheese
• feta cheese
• tomato
• black olive
• onion

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
3. 3 Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
4. 4 Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By chikkin

Ingredients

• ✓ spinach
• garlic
• egg yolk
• chicken breast
• basil pesto
• sun-dried tomato
• feta cheese
• puff pastry

Instructions

1. 1 Combine garlic and egg yolk in a small bowl using a fork. Place chicken breasts in a shallow glass dish; spread both sides with egg mixture. Cover dish with plastic wrap; refrigerate 4 hours to overnight (recommended).
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Place ½ puff pastry sheet on a lightly floured surface; place ½ cup spinach in center of pastry sheet. Remove 1 chicken breast from marinade, shake off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with ½ sun-dried tomatoes, sprinkle with ½ feta cheese, and top with ½ cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place wrapped chicken, seam-side down, on the prepared baking sheet. Repeat with remaining ½ puff pastry sheet, spinach, chicken breast, pesto, sun-dried tomatoes, and feta cheese.
4. 4 Bake in the preheated oven until juices run clear, 35 to 40 minutes.

By Rose

Ingredients

• ✓ spinach
• swordfish steak
• olive oil
• lemon juice
• olive oil
• garlic
• feta

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Cut a slit in steak to create a pocket that is open on one side only. Mix together 1 tablespoon olive oil and lemon juice in a small bowl until well combined; brush over both sides of fish. Set aside.
3. 3 Heat 1 teaspoon olive oil and garlic in a small skillet over medium heat. Cook spinach in hot oil and garlic until wilted. Remove from heat and stuff into pocket. Place feta in pocket over spinach.
4. 4 Cook fish on the preheated grill for 8 minutes. Turn over and continue cooking until cooked through. An instant-read thermometer inserted into fish should read 145 degrees F (63 degrees C).

By Valerie

Ingredients

• ✓ spinach
• feta cheese
• mozzarella cheese
• processed cheese food
• butter
• white vinegar
• garlic powder
• salt
• pepper
• phyllo dough

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
3. 3 Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
4. 4 Bake at 425 degrees F (220 degrees C) for 20 minutes.

By ROMDI

Ingredients

• ✓ spinach
• butter
• orzo pasta
• onion
• garlic
• chicken broth
• white rice
• feta cheese

Instructions

1. 1 Melt butter in a skillet over medium-low heat; cook and stir orzo in melted butter until golden brown, 3 to 5 minutes. Stir in onion and cook, stirring occasionally, until translucent, 5 to 10 minutes. Stir in garlic until fragrant, about 1 minute.
2. 2 Add broth and rice to orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
3. 3 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.

By jmerar

Ingredients

• ✓ spinach
• vegetable oil
• onion
• feta cheese
• swiss cheese
• parmesan cheese
• egg
• parsley
• cinnamon
• butter
• phyllo dough

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
3. 3 In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
4. 4 Brush the bottom of a 17x11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.
5. 5 Bake in preheated oven for 40 minutes, or until golden brown.

By Bea Gassman

Ingredients

• ✓ spinach
• ground turkey
• bread crumb
• greek dressing
• feta cheese
• onion
• egg
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties.
3. 3 Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jill

Ingredients

• ✓ spinach
• sun-dried tomato pesto
• whole wheat pita bread
• tomato
• mushroom
• feta cheese
• parmesan cheese
• olive oil
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
3. 3 Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters to serve.

By Heatherbee

Ingredients

• ✓ spinach
• olive oil
• onion
• water
• tomato sauce
• dill weed
• parsley
• salt
• pepper
• white rice

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions; sauté until soft and translucent. Add spinach; cook and stir for about 3 minutes. Pour in water and tomato sauce; bring to a boil. Season with parsley, dill, salt, and black pepper. Stir in rice, reduce heat to low, and simmer uncovered until rice is tender, 20 to 25 minutes. Add more water if necessary.

By Kathy Bezemes Walstrom

Ingredients

• ✓ spinach
• olive oil
• onion
• tomato
• water
• garlic
• tomato paste
• beef bouillon
• salt
• pepper
• long-grain white rice

Instructions

1. 1 Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
2. 2 Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
3. 3 Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

By Vasiliki

Ingredients

• ✓ spinach
• cooking spray
• green onion
• dill
• garlic
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• feta cheese
• egg
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
2. 2 Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
3. 3 Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
4. 4 Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.

By itzatrap

Ingredients

• ✓ spinach
• cooking spray
• carrot
• celery
• coriander
• vegetable broth
• red lentil
• lemon juice
• cashew
• parsley
• salt
• black pepper

Instructions

1. 1 Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.
2. 2 Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
3. 3 Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.

By AR Cook

Ingredients

• ✓ spinach
• olive oil
• onion
• green onion
• garlic
• parsley
• feta cheese
• ricotta cheese
• egg
• phyllo dough
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
3. 3 Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the pan at once, and continue to saute until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool.
4. 4 Mix feta cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
5. 5 Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
6. 6 Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
7. 7 Bake in the preheated oven until golden brown, 30 to 40 minutes.
8. 8 Cut into squares and serve while hot.
9. 9 Enjoy!

By SILVERWOLF

Ingredients

• ✓ spinach
• lemon
• olive oil
• onion
• garlic
• feta cheese
• kalamata olive
• salt
• black pepper
• chicken breast
• toothpick
• all-purpose flour

Instructions

1. 1 Zest lemon; remove pith with a sharp knife. Slice flesh horizontally; reserve lemon slices.
2. 2 Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion; cook until translucent, 3 to 5 minutes. Add lemon zest and garlic; cook until fragrant, about 1 minute.
3. 3 Add spinach to skillet; cook and stir until heated through, about 3 minutes. Transfer spinach-onion mixture to a bowl. Wipe skillet clean; set aside. Stir feta cheese and olives into spinach-onion mixture; season with salt and black pepper.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Lay 1 chicken breast flat onto your work surface. Cut a 2-inch slit, lengthwise, along edge of thick side of chicken breast using the tip of a sharp boning or paring knife to create a pocket, being careful not to cut through the bottom or opposite edge. Season pocket with salt and black pepper. Repeat with remaining chicken breast.
6. 6 Stuff each pocket with ½ spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.
7. 7 Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Add chicken, rib sides facing up; cook until browned, 3 to 5 minutes. Flip chicken, rib-sides down; place lemon slices on top and cook until browned, 3 to 5 minutes more.
8. 8 Bake in the preheated oven until an instant-read thermometer inserted into centers registers 165 degrees F (74 degrees C), about 35 minutes.

By Bibi

Ingredients

• ✓ spinach
• all-purpose flour
• salt
• black pepper
• feta cheese
• lemon juice
• oregano
• chicken breast
• olive oil
• water
• chicken bouillon
• tomato

Instructions

1. 1 On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
2. 2 With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
3. 3 In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

By Gail Oakley

Ingredients

• ✓ spinach
• pine nut
• water
• quinoa
• kidney bean
• grape tomato
• kalamata olive
• feta cheese
• red onion
• olive oil
• red wine vinegar
• lemon juice
• oregano
• salt
• black pepper

Instructions

1. 1 Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
2. 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
3. 3 Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
4. 4 Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

By Julie

Ingredients

• ✓ spinach
• olive oil
• medium-grain white rice
• kosher salt
• black pepper
• cayenne pepper
• green onion
• dill
• mint leaves
• water
• kosher salt
• lemon
• feta cheese
• pickled red onion
• hot chili flake
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
3. 3 Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
4. 4 Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
5. 5 Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
6. 6 Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ spinach
• black pepper
• salt
• thyme
• rosemary
• oregano
• garlic
• lemon juice
• olive oil
• butcher's twine
• feta cheese
• onion
• tomato
• garlic powder
• black pepper
• salt
• chicken breast

Instructions

1. 1 Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
4. 4 Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
5. 5 Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
6. 6 Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
7. 7 Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

By tcasa

Ingredients

• ✓ spinach
• olive oil
• butter
• parmesan cheese
• water
• olive oil
• salt
• semolina flour
• all-purpose flour
• black pepper
• salt
• olive oil
• milk
• sugar
• spearmint
• dill
• parsley
• feta cheese
• green onion
• leek
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
2. 2 Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
3. 3 Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

By Gracey

Ingredients

• ✓ spinach
• lettuce
• tomato
• kaiser roll
• black pepper
• salt
• parsley
• basil
• mint
• garlic
• egg
• onion
• bread crumb
• feta cheese
• ground beef
• red bell pepper
• parsley
• mint
• lime juice
• mayonnaise
• feta cheese

Instructions

1. 1 Make the spread: Stir feta cheese, mayonnaise, lime juice, mint, and parsley together in a small bowl. Set aside until needed.
2. 2 Make the burgers: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
3. 3 Cut bell pepper in half from top to bottom; remove stem, seeds, and ribs. Place pepper onto the prepared baking sheet with the cut sides facing down.
4. 4 Cook under the preheated broiler until the skin has blackened and blistered, about 5 minutes. Remove from the oven and transfer pepper halves to a paper bag to cool and steam, about 5 minutes.
5. 5 Preheat an outdoor grill for medium heat, and lightly oil the grate.
6. 6 Peel and discard bell pepper skin. Dice flesh and place into a large bowl.
7. 7 Add ground beef, spinach, feta, bread crumbs, onion, egg, garlic, mint, basil, parsley, salt, and pepper; mix gently with your hands until evenly combined. Form meat mixture into four 4 1/2-inch-diameter patties.
8. 8 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
9. 9 Serve burgers on warm rolls with feta cheese spread, fresh tomatoes, and lettuce.

By Nick T

Ingredients

• ✓ spinach
• turkey
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish.
2. 2 Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Susan S

Ingredients

• ✓ spinach
• corned beef
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
3. 3 Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

By Goddess

Ingredients

• ✓ spinach
• sour cream
• onion soup mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Mix spinach, sour cream, and soup mix together in a bowl until well combined. Spoon mixture into the prepared casserole dish and sprinkle Cheddar over top.
3. 3 Bake in the preheated oven until heated through and cheese is melted, about 25 minutes.

By Sue

Ingredients

• ✓ spinach
• basil pesto
• chicken breast
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix spinach and pesto together in a bowl. Spread 1/2 of the mixture into the bottom of a glass baking dish and place chicken on top. Spread remaining spinach mixture over chicken. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 30 minutes. Uncover and sprinkle Parmesan cheese over chicken. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DRAGONNKITTEN

Ingredients

• ✓ spinach
• cream cheese
• seasoning salt
• bread crumb

Instructions

1. 1 Thaw spinach and squeeze out water. Soften cream cheese.
2. 2 In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
3. 3 Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.

By Barbara

Ingredients

• ✓ spinach
• ground turkey breast
• goat cheese

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
3. 3 Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

By NWITOVER

Ingredients

• ✓ spinach
• rotini pasta
• garlic
• olive oil
• tomato

Instructions

1. 1 Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. 3 Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.

By Phoenix2099

Ingredients

• ✓ spinach
• ricotta cheese
• parmesan cheese
• egg
• red bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
2. 2 In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

By CANDLELADY9AH