Best 5 Fresh Spinach With Feta And Tomatoes Recipes

# Fresh Spinach with Feta and Tomatoes: A Mediterranean Delight

As a delicious and refreshing side dish, appetizer, or light lunch, Fresh Spinach with Feta and Tomatoes stands out as a Mediterranean culinary gem. Vibrant, crisp baby spinach forms the base of this dish, while juicy, sun-ripened tomatoes add a burst of sweetness and color. Crumbled feta cheese, known for its salty, tangy flavor, offers a delightful contrast to the mild spinach and tomatoes. This symphony of flavors is complemented by a zesty dressing, typically made with olive oil, lemon juice, a hint of garlic, and freshly chopped herbs, which further enhances the taste experience. With its simplicity, freshness, and nutritional value, this dish promises a culinary journey to the heart of the Mediterranean. In this article, we present two variations of this classic dish: a traditional Greek version and a Turkish-inspired interpretation featuring sautéed spinach and a savory yogurt sauce.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH, TOMATO AND FETA OATMEAL

Spinach, Tomato and Feta Oatmeal image

This satisfying dish takes a traditional breakfast favorite and turns it into a savory version with an almost risotto-like texture. It's great served warm or at room temperature.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/8 teaspoon crushed red pepper, optional
2 cups old-fashioned rolled oats
One 5-ounce package fresh baby spinach
1 cup grape tomatoes, halved
3/4 cup crumbled feta
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh dill
2 scallions, thinly sliced
Kalamata olives, sliced, optional

Steps:

Bring 4 cups water, lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and crushed red pepper if using to a boil in a large saucepan.
Stir in the oats, spinach and tomatoes, reduce the heat to medium and cook, stirring frequently, until the oats are just softened and the mixture is slightly thickened, about 7 minutes. Remove the saucepan from the heat and stir in the feta, oil and dill.
Transfer the oatmeal to individual bowls and garnish with scallions and olives if using.

Nutrition Facts : Calories 320 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 970 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 12 grams, Sugar 3 grams

SPINACH & FETA SAUTE

Spinach & Feta Saute image

With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

2 garlic cloves, minced
2 tablespoons olive oil
1 package (6 ounces) fresh baby spinach
1/4 cup slivered almonds
1/2 cup crumbled feta cheese

Steps:

In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts :

MOSTACCIOLI WITH SPINACH AND FETA

Mostaccioli with Spinach and Feta image

I use mostaccioli or penne, whichever is available. I have served this hot or cold.

Provided by Cathy Burghardt

Categories Main Dish Recipes Pasta

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

8 ounces penne pasta
2 tablespoons olive oil
3 cups chopped tomatoes
10 ounces fresh spinach, washed and chopped
1 clove garlic, minced
8 ounces tomato basil feta cheese
salt to taste
ground black pepper to taste

Steps:

Cook pasta according to package directions. Drain, and set aside.
Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.

Nutrition Facts : Calories 301 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 13.8 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 465.3 mg, Sugar 5.4 g

SPINACH, TOMATO AND FETA QUICHE

Spinach, Tomato and Feta Quiche image

This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.

Provided by Sackville

Categories Cheese

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 package frozen shortcrust pastry dough
1 tablespoon olive oil
2 cups packed fresh spinach leaves, trimmed and washed thoroughly
4 large eggs
2/3 cup creme fraiche (you can also use heavy cream or milk)
1/3 cup crumbled feta cheese
6 cherry tomatoes, halved
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
fresh ground black pepper

Steps:

Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
The crust should come 1 to 1 1/2 inches up the side of the pan.
Crumble the feta cheese onto the bottom of the crust.
Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
Spread the spinach over the feta cheese.
Beat the eggs, garlic and creme fraiche together.
Pour over top of the feta cheese and spinach.
Place cherry tomatoes on top of the quiche.
Sprinkle chives and ground pepper on top.
Bake at 350 F or 180 C for 45 minutes.

Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7

SPINACH & TOMATO SCRAMBLED EGG WITH FETA CHEESE

Spinach & Tomato Scrambled Egg With Feta Cheese image

A tasty, low cal breakfast. I like cooking the veggies a little before adding the egg as it releases the flavors more.

Provided by Marg CaymanDesigns

Categories Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons petite diced tomatoes, drained or 2 tablespoons fresh diced tomatoes
1/4 cup fresh spinach
1 egg
1 -2 tablespoon reduced-fat feta cheese
salt & pepper

Steps:

Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.

Nutrition Facts : Calories 73.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 76.9, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 6.5

Tips:

Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than wilted or frozen spinach.
Wash the spinach thoroughly: Spinach can be gritty, so it's important to wash it well before using it.
Chop the spinach coarsely: Coarsely chopped spinach will hold its shape better in the salad.
Use a variety of tomatoes: Different types of tomatoes will add different flavors and textures to the salad. Try using a mix of cherry tomatoes, grape tomatoes, and heirloom tomatoes.
Use crumbled feta cheese: Crumbled feta cheese is easier to mix into the salad than a solid block of feta.
Dress the salad lightly: A light dressing will help to coat the spinach and tomatoes without weighing them down.
Serve the salad immediately: Fresh spinach salad is best served immediately after it is made.

Conclusion:

Fresh spinach salad with feta and tomatoes is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to your own taste preferences. With its vibrant flavors and textures, this salad is sure to be a hit at your next gathering.