Spinach with zucchini feta and eggs tart

1 puff pastry jus-rol 13.2oz
8 oz fresh spinach
2 zucchinis 23oz total chopped
½ cup or 2 oz banana peppers chopped
½ cup or 2 oz diced green onion
½ cup dill chopped
½ cup parsley chopped
1 cup diced cooking onion
1 tbsp olive oil to oil the pan
¼ cup olive oil to saute the veggies
10 eggs
5 oz feta crumbled

Prepare the veggies, by washing them, and chopping them. In a frying pan, add ½ cup olive oil. Saute the onions, the banana peppers, the zucchini, till soft. Towards the end, add the spinach and the herbs. Saute till the spinach is wilted. Season with salt and pepper according to taste. Remove from heat.

In the meantime, heat oven to 400°F according to package directions. Oil the cookie sheet with a tablespoon of olive oil. Roll out the puff pastry and slightly roll the edges. Spread the vegetable mixture on top. Break 10 eggs in different spots of the vegetables, about 2-3” apart. Season the eggs with salt and pepper, and place in the oven. Backe for 15-20 minutes till the edges of the puff pastry are lightly brown. Remove from oven and serve. Enjoy!

Total weight of food is 59 oz. Serving per oz = 55Calories

Nutrition Facts
Servings 59.0
Amount Per Serving
calories 55
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 29 mg
Sodium 51 mg
Potassium 110 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Greek Fried Potato Salad

Makes about six servings (about ½ cup each serving)

4 cups boiled potatoes cut in quarters

¼ cup canola oil for frying

2 tbs chopped parsley

¼ cup chopped green onions

3 tbs olive oil

2 tbs lemon juice

Salt and pepper to taste (about ¼ tsp each – all according to taste)

Boil the potatoes in the microwave or over the stove. For this dish I used about six potatoes, mixed sizes. I peel them, wash them, quarter them, and boil them in the microwave for about 20-30 minutes. The potatoes should be firm to the touch, not mushy but also not undercooked.

When the potatoes are boiled, drain them in a strainer and let them cool, while you prepare the rest of the ingredients.

In a frying pan, add the ¼-cup canola oil. When the oil is hot, add the potatoes, piece by piece, but do not overcrowd the pan. Let them fry until they are golden brown on all sides. Remove from the frying pan and place them in a bowl lined with a paper towel to absorb the extra oil. When all the potatoes are fried, let them cool in the bowl.

When the potatoes are cool to the touch, transfer them in another bowl without the paper towel. Add the chopped parsley, green onions, the 3 tbs olive oil, and the lemon juice, along with salt and pepper. Toss and cover, or serve immediately.

Nutrition Facts
Serving Size 1 serving (121.9 g)
Amount Per Serving
Calories 173
Calories from Fat 103
Total Fat 11.5g
Saturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 8mg
Total Carbohydrates 16.5g
Dietary Fiber 2.6g
Sugars 1.4g
Protein 1.8g