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Feta-Spinach Melts Recipe
Feta-Spinach Melts Recipe photo by Taste of Home
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Feta-Spinach Melts Recipe

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Publisher Photo
Spinach and feta cheese top crisp slices of French bread in the festive-looking hors d'oeuvres sent in by Alina Abbott of Mesa, Arizona. "I've made these appetizers for parties, and everyone raves about them," she writes.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings

Ingredients

  • 3 packages (6 ounces each) fresh baby spinach, chopped
  • 1 teaspoon water
  • 1/2 cup crumbled feta cheese
  • 1 plum tomatoes, seeded and chopped
  • 1/4 cup finely chopped red onion
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons fat-free sour cream
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 20 slices French baguette (1/2 inch thick)

Nutritional Facts

2 slice: 100 calories, 3g fat (1g saturated fat), 8mg cholesterol, 400mg sodium, 15g carbohydrate (0g sugars, 2g fiber), 4g protein Diabetic Exchanges: 1 starch, 0 fat.

Directions

  1. In a large microwave-safe bowl, combine spinach and water. Cover and microwave on high for 1-1/2 to 2 minutes or until spinach is wilted, stirring twice; drain and squeeze dry. Add the feta cheese, tomato, onion, mayonnaise, sour cream, garlic, salt and dill weed; set aside.
  2. Arrange bread on a baking sheet. Broil 4 in. from the heat for 1-2 minutes or until lightly toasted. Spread each with about 1 tablespoonful spinach mixture. Broil 3-4 minutes longer or until heated through. Yield: 10 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Feta-Spinach Melts in Light & Tasty December/January 2005, p19

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


Reviews for Feta-Spinach Melts

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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MY REVIEW
bubbatazium 144366
Reviewed Dec. 1, 2011

"this was delicious!!!!!"

MY REVIEW
mrsvalgal 151281
Reviewed Mar. 31, 2010

"Extremely easy to make and absolutely delicious! I served them at a potluck dinner and everyone really liked them."

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