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

Zucchini Fritters

Zucchini fritters is a popular dish in Greece during the summer months. I have made this recipe quite often. Not only during the summer but in the fall and spring as long as I can find zucchinis at the fresh market or the super market. They are great as a snack or just for lunch with a side salad. Easy to make and you don’t need to fry them like they are usually made. I bake them in the oven and they turn out well if not better.

2 cups shredded zucchini
1/4 cup shredded onion
1 egg
3/4 cup feta
1/2 cup bread crumbs
2 tbsp chopped fresh parsley
2 tbsp. chopped fresh dill
2 tbsp olive oil

Wash and shred the zucchini. Place it in cloth towel or cheese cloth and squeeze the excess water as much as you can. Do the same with the shredded onion.

In a bowl combine the shredded zucchini, feta, onions, parsley, egg, breadcrumbs and dill. Shape them into rounds and place them in an oil coated cookie sheet.

Bake them in a preheated 400° oven for 45 minutes turning once.

Nutrition Facts (Makes 15 servings)
Serving Size 1 serving (33.9 g)
Amount Per Serving
Calories 59
Calories from Fat 36
Total Fat 4.0g
Saturated Fat 1.5g
Cholesterol 18mg
Sodium 117mg
Potassium 74mg
Total Carbohydrates 3.9g
Dietary Fiber 0.5g
Sugars 0.9g
Protein 2.2g

Vegetarian Lasagna with white sauce or Bechamel sauce

This is a nice vegetarian dish that you can make even during Lent.  You can substitute the lasagna noodles with gluten free lasagna noodles.  You can also omit the mushrooms.  My daughter doesn't like mushrooms, so if I make this dish when she is coming over for dinner, I will omit the mushrooms altogether.  Enjoy!

Ingredients (Makes 12 servings appr. 8.5 oz each serving)

8 oz. lasagna noodles

3 tbs. olive oil

1 cup diced onions

1 tbs. chopped garlic

1 cup diced carrots

8 oz. mushrooms

12 oz. frozen spinach defrosted and drained of all the water

16 oz. cottage cheese

2 eggs

½ tsp. salt

½ tsp. pepper

3 ¼ cup shredded mozzarella

White sauce or Bechamel sauce

3 tbs. butter

3 tbs. flour

3 cups skim milk

½ cup parmesan

¼ tsp. nutmeg

Directions

Cook the lasagna noodles according to package directions.  When cooked drain the water and set aside to cool. 

In the meantime, peel and wash the onions and carrots.  Dice them and set them aside.  Peel and dice the garlic.  In a large sauce pan, add the olive oil and sauté the diced onions and garlic. Add the diced carrots, mushrooms and spinach. Season to taste.  Remove from heat, let it cool, then add the cottage cheese, eggs and 1 cup shredded mozzarella. Set aside.

Make the white sauce:

In a pan, melt the butter and add the flour, to make a roux.  While stirring with a whisk add the milk and nutmeg, and continue cooking till it thickens, stirring constantly.  Remove from heat and add the ½ cup Parmesan. Mix  well together and set it aside.

Assembly:

Layer the lasagna, by putting some of the white sauce on the bottom of a 13x9 oven proof pan, then the lasagna noodles, the spinach filling, some of the white sauce, and repeat. On top finish with noodles, white sauce and 2 and ¼ cups shredded mozzarella. Bake at 350° F for about an hour till the cheese is all melted and it’s heated through.  Remove from the oven and let it cool before serving. 

Nutrition Facts

Serving Size 1 serving (235.8 g)

Amount Per Serving

Calories 321

Calories from Fat 151

Total Fat 16.8g

Saturated Fat 8.4g

Trans Fat 0.0g

Cholesterol 73mg

Sodium 562mg

Total Carbohydrates 21.2g

Dietary Fiber 1.3g

Sugars 4.8g

Protein 21.7g

 The stuffing

The layers with the stuffing....

.....and the noodles....

....with the shredded mozzarella before it goes in the oven

The final product... ready to eat.  Enjoy!

Marinara Sauce with Fresh Tomatoes

Makes 7 cups

3 cups diced cooking onions

16 cups crushed fresh tomatoes

3 cloves garlic (about 3 tsp) crushed

1 cup olive oil

2 tbsp fresh Greek oregano

2 tsp salt

2 tsp freshly ground pepper

Pinch of sugar

Wash and clean the tomatoes. Place them in a food processor and grind. In a large pot over high heat, add the olive oil, the crushed garlic and the diced onions.  Sauté till transparent.  Add the crushed tomatoes, the fresh Greek oregano (if you don’t have Greek oregano, any type of dried oregano will do), salt and pepper and a pinch of sugar. The sugar will take the acidity of the tomatoes away. Let it all come to a boil stirring constantly. Then lower the heat to simmer and let it cook till the sauce reduces to about half the size. That will take a couple of hours.

Since tomatoes retain a lot of water, I would suggest that you don’t cover the pot while simmering the sauce. Condensation will build up and the sauce will end up being watery instead of thick and creamy-like. It freezes well, and can also be used for homemade pizzas, or dip fresh bread in it.  Another note: if you don't have fresh tomatoes you can use can of crushed tomatoes.  It will work the same way, as the fresh ones.  I used to make this sauce with canned crushed tomatoes also.    

Nutrition Facts

Serving Size 8.106 oz (229.8g)
Amount Per Serving
Calories 176
Calories from Fat 92
Total Fat 10.2g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 617mg
Total Carbohydrates 18.2g
Dietary Fiber 7.0g
Sugars 12.0g
Protein 5.1g