Savory Bacon And Spinach Danish Recipe
Instructions. Preheat oven at 400 F (200 C) Brush a 8×12 inch (20-30 cm) baking dish with olive oil. In a large deep pan or pot heat 2 teaspoons of olive oil and sauté the spring onions for 2-3 minutes, add the spinach and continue heating until spinach wilts and shrinks. Remove from pan, strain and let it cool.
Spinach & Fetta Danish Bakers Delight
In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets.
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Making Gozleme: Spread Filling on half the pastry, pushing to the edge. Sprinkle Lamb/Beef Filling with crumbled feta. Sprinkle Spinach Feta with mozzarella cheese, if using. Fold other side of pastry over to cover Filling. Press down edges, pressing out excess air pockets trapped inside as you go.
Danish Feta & Spinach Pilbara Bakehouse
Preheat the oven to 400 degrees Fahrenheit. Place the pie crust in a pie dish and bake for 12-15 minutes. Lower the heat to 350 degrees Fahrenheit. Add butter and onion to a large skillet over medium-high heat. Add the spinach and stir until it wilts. Season with salt and pepper. Set the spinach mixture aside to cool.
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Peel a clove of garlic and press gently to release the oils. Place in the pan. Grab a pinch of chili flakes and also sprinkle in the pan with oil and garlic. Turn the burner on and get to medium to high heat. When the garlic starts to sizzle, turn the heat down a bit and grab the spinach.
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Spinach Feta Danish. NUTRITION. Calories. 320. Total Fat (g) 18(g) Saturated Fat (g) 11(g) Trans Fat (g) 0. Total Carbohydrate (g) 32(g) Total Sugar (g) 5(g) Protein (g) 7(g) ALLERGENS. Wheat. Milk. Egg. Soy. 2,000 Calories a day is used for general nutrition advice, but calorie needs may vary. Additional nutritional information available upon.
Spinach and Feta Danish
Once the dough is ready, fill the pie with an egg mixture with spinach, feta, and delicious spices, then fold the phyllo dough over to seal the pie. Once the pie is ready, it goes into the oven and bakes for about 45 minutes until it's delicious, golden, and crispy.
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Roll out the puff pastry and brush with the egg wash. Top the surface with the cheese mixture, then the spinach. Leave about a ½-1 inch free of toppings on one of the short sides. This will help the pinwheels seal. Roll up the pastry like a jelly roll. Slice, then chill briefly for the best puff pastry rise.
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Fold the ends over like an envelope, brushing with water to seal and pinch the pastry. Dust the folded gozleme lightly with extra flour and gently roll it out to three times the folded size. Grease a large frying pan with olive oil and pan fry the gozleme on each side for a couple of minutes until golden.
Savoury danish (feta, spinach)
Stir in 1 egg, garlic powder, black pepper, and oregano until well combined. In a separate large mixing bowl, combine the spinach, feta, Parmesan, and chopped bacon with a fork, breaking apart the spinach. Scrape the cream cheese mixture on top of the spinach mixture, then stir the ingredients until well combined.
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Spinach & Feta Danish. $ 4.29. Add to cart. SKU: PEF31 Category: Pastry. Description. Additional information. Reviews (0) Pane E Formaggio's Spinach & Feta Danish is part of our popular pastry family. Pastry items are filled with delicious fillings such as blueberries, cranberries, raisins, chocolate and a tasty custard filling.
Spinach and Feta Danish stock image. Image of flaky 275971005
Spread about ½ Tbsp butter over one side of each slice of bread (four slices). Flip the bread over so the unbuttered sides are facing up. Add about ¼ cup shredded mozzarella to two of the slices. Top each with a little crumbled feta. Add the cooked spinach on top of the mozzarella and feta.
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Preheat oven to 200 degrees celsius (fan-forced). Place the baby spinach into a sieve or colander over the top of a large bowl or sink. Pour boiling wate r over the spinach until it wilts. Leave for 5 minutes . Carefully squeeze out the excess liquid from the spinach and set aside.
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Add the spinach leaves and 1/4 cup of water. Cook for 30 seconds to 1 minute, stirring gently, allowing the spinach leaves to wilt. Remove from the heat and set aside to cool. Meanwhile, in a medium-sized bowl, combine the feta, breadcrumbs, egg, fennel seeds, salt and pepper (remember to reserve about 1.5 tbsp of the egg for brushing the rolls.
Ready To Bake Spinach Feta Danish
Preheat the oven to 400℉/205℃ and line a large baking sheet with parchment paper. Unwrap the log and use a serrated knife to slice the pinwheels into ½" rounds (about 16 pieces). Space out the pieces evenly on the baking sheet and bake for 20-25 minutes until lightly golden. Enjoy after a few minutes while still warm.
Spinach and Feta Danish stock image. Image of flaky 275970993
Add ¼ teaspoon of baking powder (if using), season with a pinch of salt, and whisk to combine. Mix the remaining ingredients. Add the prepared spinach, onion, parsley, mint, and garlic, along with ¼ cup of milk. Crumble in 3 to 4 ounces of feta cheese and mix well to combine. Start the frittata.
