Feta, Cucumber and Spinach Salad

Feta, Cucumber and Spinach Salad

This can be thrown together in a nanosecond and is a perfectly balanced meal. It also makes a lovely side dish – with or without the feta, depending on the dish you are serving it with.

serves 4

1/2 tsp bouillon powder

6 tenderstem broccoli stalks

40g (1 1/2oz/1/3 cup) frozen peas, defrosted

1 small yellow pepper, deseeded and diced

1 spring onion (scallion), finely sliced diagonally

60g (2 1/2oz) cucumber, diced

5cm (2in) piece of fresh root ginger, peeled and grated

2 tbsp olive oil

Juice of 1 lemon

100g (3 1/2oz) feta, crumbled

70g (2 3/4oz) baby spinach leaves

Place the bouillon powder in a pan with about 7.5cm (3in) of water, bring to the boil, add the broccoli and simmer for 3 minutes. Add the peas and cook for a further 2 minutes, until the broccoli is just tender and the peas are completely heated through. Drain and set aside.

Place the yellow pepper, spring onion (scallion), cucumber and ginger in a bowl, add the olive oil and lemon juice and stir thoroughly, making sure the ginger is evenly mixed in. Add the broccoli, peas, feta and spinach and toss gently to combine.

Spinach, Feta, and Tomato Quiche

Spinach, Feta, and Tomato Quiche

The filling here can be replaced with your favorite veggies and cheese, and you can increase the amount of quiche batter for larger pies using this simple equation: count i/2 cup milk for every egg used. The recipe will also work in a prepared piecrust.
Servings: 6
Ingredients
Crust
6
sheets frozen phyllo dough, thawed
see savings

3 tablespoons
olive oil
1 1/2 teaspoons
toasted sesame seeds
Filling
1 10 ounce package
frozen spinach, thawed, all liquid squeezed out
1/2 cup
finely chopped red onion
see savings

1/2 cup
crumbled feta cheese
10
cherry tomatoes, halved
Quiche Batter
see savings

2
eggs
see savings

1 cup
low-fat milk

Pinch ground nutmeg
Directions
1.
Preheat oven to 350 degrees F. To make Crust: Coat 9-inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface, and brush all over with oil. Sprinkle with 1/2 teaspoon sesame seeds. Top with second phyllo sheet, and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with 1/2 teaspoon sesame seeds. Repeat phyllo and oil layers twice more. Sprinkle fifth phyllo sheet with remaining sesame seeds, and top with sixth phyllo sheet. Press into prepared pie pan; trim edges with scissors.
2.
To make Filling: Stir together spinach and onion. Sprinkle feta cheese over Crust. Top with spinach mixture. Arrange tomato halves over quiche.
3.
To make Quiche Batter: Whisk together all ingredients in medium bowl. Season with salt and pepper, if desired. Pour Quiche Batter over Filling in Crust. Set quiche on baking sheet, and bake 45 to 50 minutes, or until top is brown and center is set.
Nutrition information
Per Serving: cal. (kcal) 218, Fat, total (g) 13, chol. (mg) 84, sat. fat (g) 4, carb. (g) 16, fiber (g) 2, sugar (g) 5, pro. (g) 8, sodium (mg) 435, Percent Daily Values are based on a 2,000 calorie diet