Spinach and Feta Quiche

April 19, 2009 at 10:35 am (9" baked pie crust, basil, blender, Breakfast, cottage cheese, eggs, feta, food processor, frozen cut spinach, garlic salt, Main Dish, milk, olive oil, oven, pepper, scallions)

1 9″ baked pie crust
10 oz frozen chopped spinach, thawed
6 oz feta cheese, crumbled
1/2 C cottage cheese
6 green onions (including tops), sliced
1 T olive oil
1 t dry basil
1/2 t pepper
1/4 t garlic salt
4 eggs
1/2 C milk
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Squeeze out as much liquid as possible from spinach; set aside. In a blender or food processor, whirl feta cheese, cottage cheese, onions, oil, basil, pepper and garlic salt until smooth. Add eggs and milk and blend well. Add spinach and whirl briefly to mix. Pour into pastry shell.

Bake in 400 degree oven for 20 minutes; reduce temperature to 350 degrees and bake for 15 to 20 minutes more or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes or bring to room temperature before cutting into wedges to serve. Makes 6 servings.

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Fried Ravioli

March 18, 2008 at 4:53 pm (Appetizers, eggs, fresh basil, garlic salt, italian-flavored bread crumbs, lemon juice, mayonnaise, milk, parmesan, pepper, red pepper (cayenne), refrigerated cheese ravioli, refrigerator, salt, sour cream, stovetop, vegetable oil)

Fried Ravioli
by Family Circle
Makes: 6 servings
Prep: 15 minutes
Fry: 3 minutes per batch

Parmesan Dipping Sauce:
1 cup grated Parmesan
3/4 cup light sour cream
1/2 cup light mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil leaves

Fried Ravioli:
2 large eggs
1/4 cup milk
3/4 cup Italian-flavored dry bread crumbs
1/2 teaspoon garlic salt
1/8 teaspoon cayenne
9 oz refrigerated cheese ravioli (uncooked)
4 cups vegetable oil, for frying
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1. Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 cup to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 tablespoons water to thin slightly. Refrigerate until serving time.

2.Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.

3. Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.

4. Over medium-high heat, heat oil in 5-quart saucepan until 350°F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500°F oven for 1 to 2 minutes.

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