Sun-dried Tomato Spinach Feta Bake
Last year with our CSA we had an abundance of spinach. And by abundance I mean 3-4 bushels a week, for just our little couple share! My goal was to find more and more recipes that included spinach that the whole family would eat. We discovered quite a few things like Apple Chicken Nuggets, Spinach Ricotta Gnocchi, and Turkey Lasagna Roll Ups. I was doing Weight Watchers last year and came across a recipe similar to this but decided to adapt it to our likings. By that I mean it needed to be hearty enough to satisfy both my boys. I hope you enjoy it as much as we have!
Sun-dried Tomato Spinach Feta Bake
Author/Source:
Kelly @ Onceamonthmom.com
Ingredients:
- 2 Sundried tomatoes, chopped
- 1.25 cups White onion, diced
- 1.5 cups Red bell pepper, diced
- 2 Garlic cloves, minced
- 2 Zucchini, sliced
- 0.25 teaspoon salt
- 0.25 teaspoon Red pepper flakes
- 1 Cups Spinach, fresh, chopped
- 2 Cups Cannellini beans, rinsed and drained
- 1 Cups Feta cheese, crumbled
- 4 Cups Bread, toasted then cubed
Directions:
1)Preheat oven to 375. 2) Put tomatoes and enough hot water to cover the tomatoes in a bowl. Let stand until tomatoes are softened about 10 minutes. Drain and chop. 3) Coat a pan with a drizzle of olive oil over medium heat. Add onion, bell pepper, garlic, zucchini, salt, red pepper flakes, cook, stirring, until vegetables are crisp and tender about 8 minutes. 4) Add spinach in batches and cook, stirring, until each batch is wilted about 3 minutes in all. 5) Add beans, 1/2 c feta, and tomatoes. Spoon into 8×8 baking dish. Top with bread and remaining feta, drizzle with olive oil. Bake until hot about 25 minutes.
Freezing Directions:
Once topped with bread, cover and freeze until ready to serve. To serve: Cover with foil, and bake at 375 for 40 min. Uncover and bake until hot and top is crisp
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