Best 7 Spinach And Feta Cheese Alligator Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our delectable Spinach and Feta Cheese Alligator, a unique and flavorful dish that tantalizes the taste buds. This recipe combines the goodness of fresh spinach, creamy feta cheese, and tender alligator meat, creating a harmonious blend of flavors and textures. Whether you're an experienced chef or a home cook looking for a new adventure, this recipe will guide you through the process of preparing this exotic delicacy.

This article offers three variations of the Spinach and Feta Cheese Alligator recipe, catering to diverse preferences. The "Classic Alligator" recipe stays true to the traditional flavors, while the "Spicy Alligator" adds a fiery kick with the incorporation of chili peppers and spices. For those who prefer a milder option, the "Mild Alligator" recipe offers a milder version with a focus on the natural taste of the ingredients.

Each recipe includes step-by-step instructions, ensuring that even novice cooks can successfully create this dish. Detailed ingredient lists and preparation times make it easy to plan and organize your cooking process. Additionally, the article provides serving suggestions and tips for enhancing the flavor of your alligator dish.

Embark on this culinary adventure and discover the unique taste of Spinach and Feta Cheese Alligator. With its perfect balance of flavors and textures, this dish is sure to impress your family and friends. So, gather your ingredients, choose your preferred recipe variation, and prepare to tantalize your taste buds with this extraordinary delicacy.

Let's cook with our recipes!

BAKED SPINACH & FETA PASTA



Baked Spinach & Feta Pasta image

Feta softens in the oven before it's combined with spinach and pasta, with the pasta cooking right in the baking dish. Enjoy this one-pan dish on its own as a vegetarian main or serve with sautéed chicken breast for a boost of protein.

Provided by Carolyn Casner

Categories     Healthy Pasta and Noodle Recipes

Time 50m

Number Of Ingredients 9

1 (5-ounce) block feta cheese
8 cups lightly packed baby spinach (about 5 ounces)
3 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
1 teaspoon dried dill
¼ teaspoon kosher salt
¼ teaspoon ground pepper
8 ounces penne or rotini
2 cups boiling water

Steps:

  • Preheat oven to 400°F.
  • Place feta in the center of a 9-by-13-inch baking dish. Bake until softened and starting to brown, about 15 minutes.
  • Meanwhile, combine spinach, oil, garlic, dill, salt and pepper in a large bowl. Use your hands to massage the spinach until it's reduced in volume by half. Stir in pasta.
  • After the feta has baked for 15 minutes, add the spinach and pasta mixture to the baking dish. Pour boiling water over the mixture and gently stir. Cover with foil and bake until the pasta is tender, about 18 minutes. Remove from the oven and stir. Cover and let stand for at least 3 minutes before serving.

Nutrition Facts : Calories 394 calories, Carbohydrate 45 g, Cholesterol 32 mg, Fat 19 g, Fiber 6 g, Protein 14 g, SaturatedFat 7 g, Sodium 480 mg, Sugar 3 g

SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE



Spanakopita: Greek Spinach Pie With Feta Cheese image

A delicious phyllo pie recipe made with spinach and feta cheese, spanakopita is a classic Greek favorite that can be an appetizer, side dish, or meal.

Provided by Lynn Livanos Athan

Categories     Appetizer     Side Dish     Lunch     Entree

Time 1h10m

Yield 16

Number Of Ingredients 16

For the Filling:
2 1/2 pounds fresh spinach (chopped, or frozen, thawed well)
3/4 cup olive oil (divided)
4 large onions (diced)
2 bunches green onions (diced, including 4 inches of the green part)
1/2 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped, or 3 tablespoons dried dill)
1/4 teaspoon ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste
1/2 pound feta cheese (crumbled)
4 large eggs (lightly beaten)
1/2 pound ricotta cheese (or cottage cheese)
For the Phyllo
4 tablespoons butter (melted)
1 pound phyllo pastry sheets

Steps:

  • Gather the ingredients.
  • Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
  • Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
  • Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
  • Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
  • In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
  • Add the cooled spinach mixture and mix until combined.
  • Gather the ingredients.
  • Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
  • Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
  • Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
  • Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
  • Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
  • Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
  • Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
  • Bake until the pie turns a deep golden brown, 20 to 25 minutes.
  • Let cool for a few minutes and then slice, serve, and enjoy.

Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g

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

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 :

SUKI'S SPINACH AND FETA PASTA



Suki's Spinach and Feta Pasta image

Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.

Provided by Anonymous

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package penne pasta
2 tablespoons olive oil
½ cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 51.8 g, Cholesterol 50.5 mg, Fat 20.6 g, Fiber 4.6 g, Protein 17.8 g, SaturatedFat 9.8 g, Sodium 655.8 mg, Sugar 9.2 g

BUTTERED SPINACH WITH FETA



Buttered spinach with feta image

A simple side dish to serve alongside fish or spiced lamb

Provided by Good Food team

Categories     Side dish

Time 10m

Number Of Ingredients 4

400g baby leaf spinach
25g butter
1 tsp grated nutmeg
100g feta cheese (or vegetarian alternative), crumbled

Steps:

  • Wilt the spinach in the butter in a large saucepan over a medium heat for a few mins. Once wilted, grate in the nutmeg, stir in the feta and serve straight away.

Nutrition Facts : Calories 139 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.12 milligram of sodium

SPINACH AND FETA CHEESE QUICHE



Spinach and Feta Cheese Quiche image

Make and share this Spinach and Feta Cheese Quiche recipe from Food.com.

Provided by Tonkcats

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
3 tablespoons oil
1 (10 ounce) package frozen spinach, chopped, well drained
1 teaspoon salt
1 teaspoon dill
1/4 lb feta cheese, crumbled
4 ounces cottage cheese
3 eggs, beaten
1 cup cream (half and half)
1 deep dish pie shell (9-inch)

Steps:

  • Preheat oven to 375°F.
  • Chop onion and saute in oil 5 minutes.
  • Add frozen spinach in the 3 tablespoons oil and continue cooking, stirring often until all liquid is gone.
  • Transfer to a bowl and add remaining ingredients.
  • Pour mixture into unbaked pie crust and bake degrees for 30 to 35 minutes or until knife inserted into center comes out clean.

Nutrition Facts : Calories 283.2, Fat 21.9, SaturatedFat 9.3, Cholesterol 114.1, Sodium 680.6, Carbohydrate 13.1, Fiber 1.6, Sugar 2.4, Protein 9.4

SPINACH AND FETA CHEESE "ALLIGATOR"



Spinach and Feta Cheese

From The New Vegitarian Epicure. This is named for the shape the pastry takes after folding it over and sealing it - it's shaped kind of like an alligator's head. If you want, you can make eye and nose holes to make it look like an alligator - I've never done that, but I might some day. You may want to add extra feta and kalamata olives for extra flavor. Prep time includes dough rising time.

Provided by pattikay in L.A.

Categories     Spinach

Time 2h10m

Yield 2 loaves, 15-20 serving(s)

Number Of Ingredients 24

1 1/2 teaspoons yeast
1 teaspoon sugar
1/4 cup warm water
3 cups flour
1 teaspoon salt
1 egg
2/3 cup milk
1 tablespoon olive oil
2 tablespoons olive oil
1 -2 cup chopped onion (I used the lesser amount)
3 garlic cloves, minced
1 large leek, chopped (white and light green parts only)
3/4 cup sliced scallion
1 lb fresh spinach (washed and chopped, I used frozen, thawed and pressed dry)
2 medium potatoes, peeled and diced
1/4 cup chopped fresh dill
1 tablespoon cider vinegar
4 eggs
1/2 cup milk
4 ounces feta cheese
3 tablespoons uncooked rice
1/4 cup sliced kalamata olive
black pepper
salt, if needed

Steps:

  • Dough:.
  • Dissolve yeast and sugar in warm water and leave it a few minutes, till it starts to bubble and foam.
  • Measure 2 3/4 cups flour into a large bowl and stir in the salt.
  • Beat together the egg, milk and olive oil; stir in the yeast mixture and then mix the liquid into the flour. Stir till it forms a dough.
  • When the stirring gets tough, spread the remaining flour on a board and turn the dough out on it. Knead it gently, turning often at first to keep it coated with flour, till it is smooth and becoming elastic.
  • Form the dough into a ball and put it into a lightly oiled bowl. Cover the bowl with a towel and set it aside to rise in a warm place for about an hour, or till doubled.
  • While it rises, make the filling:.
  • Heat the olive oil in a large non-stick skillet and saute the chopped onions, garlic and leek in it till the vegetables are soft and beginning to color.
  • Add the scallions, chopped spinach and potatoes and toss everything together till the spinach wilts.
  • Cover and keep cooking on low heat for about 10 minutes, or till potatoes are tender.
  • Uncover, raise the heat, and stir occasionally for a few minutes more, till excess moisture completely cooks away.
  • Stir in the dill and cider vinegar and remove from heat.
  • Break eggs into a bowl, reserving 1 yolk to use for a glaze. Beat the eggs with the milk. Crumble the feta cheese.
  • Transfer the hot vegetable mixture into a cool bowl, and stir in the feta cheese, the uncooked rice and the sliced olives. Season with black pepper. Taste and add salt only if needed (the cheese and olives may be saltly enough).
  • Stir in beaten eggs and milk. Let the prepared filling sit for about 15 minutes, to allow rice and potatoes to soak up some moisture.
  • Punch down dough and divide it in half. On a large, floured surface, pat one half of the dough into a rectangle, then gently roll it, turning it over and dusting with more flour to keep it from sticking, till you have an oval about 24 inches long and 8-10 inches across.
  • Fold the dough in half cross wise and lay it down on a greased baking sheet. Unfold it and spoon half the filling down the middle, from the fold line to within an inch of the end.
  • Beat the reserved egg yolk with a spoonful of water and brush the edges of the dough with it. fold the other half of the dough over again, laying it evenly on top of the filling and pressing the edges together lightly. Then fold the edges up from underneath, curling the bottom crust over the edge of the top crust, and crimping or pleating it. Pierce the dough here and there with a fork.
  • Roll out the second half of the dough and fill and seal as with the first half.
  • Bake the alligators at 350 for about 30-45 minutes (depending on your oven). Cool slightly before slicing.

Tips:

  • For a crispy crust, make sure to preheat your oven to the highest temperature possible before baking the alligator.
  • If you don't have a meat thermometer, you can check if the alligator is cooked by inserting a fork into the thickest part of the meat. If the juices run clear, the alligator is done.
  • Let the alligator rest for a few minutes before slicing it. This will help the juices redistribute and make the meat more tender.
  • Serve the alligator with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Spinach and feta cheese alligator is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy crust, tender meat, and flavorful filling, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a unique and tasty meal, give spinach and feta cheese alligator a try!

Related Topics