Tag Archive: Spinach feta


Having spinach and feta on hand for the lasagna I made the other night inspired me to make these yummy burgers.

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2 lb. ground turkey

1/2 c.  Onion and spinach, chopped and sauteed

1 egg

1/2 c. oats

1/4 c. crumbled feta

Combine ingredients and shape into patties.

Place on baking sheet lined with foil and sprayed with coconut oil

Bake at 350F 30-35 minutes or until internal temperature is 165F.  Serve topped with cucumber, onion and carrot matchsticks marinated in rice wine vinegar, water, and sugar.  Ratio – 1/2 cup sugar dissolved in 1 cup rice wine vinegar and 1/2 c. water.

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Lasagna without tomatoes?  A recent experiment using hummus on pizza led to tonight’s tomato-less lasagna.  Next time more liquid, but otherwise blogworthy!

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Another part of my inspiration was Daniel’s garden.  Longevity spinach, rosemary and a red pepper added freshness to ingredients that I had on hand.

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2 lb. ground turkey

1 onion, chopped

1 pepper, diced (leave out to be nightshade free)

2 Tbsp olive oil

10 large leaves longevity spinach, chopped

1 bag baby spinach

2 sprigs rosemary, chopped

1 can garbanzo beans

1 container hummus

10 kalimata olives, chopped

Carrots and celery

Salt to sweat vegetables

Lasagna noodles

Shredded cheese for topping.

1/2 c. Crumbled feta.

 

 

Heat oil.  Cook fresh vegetables except baby spinach over medium low about 10 minutes.

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Add in turkey, breaking up and stirring until cooked through.  Add seasonings and spinach and cover.  When spinach is wilted down, add in hummus and garbanzo.  This is where a little more liquid  should be added in.  Live and learn!

Drizzle olive oil in 13×9 lasagne pan.  Layer noodles.  Top with half the meat and spinach mixture and sprinkle with feta.  Layer more noodles.  Top with remaining meat and spinach mixture.  Sprinkle top with shredded cheese  and bake at 350 for 30 minutes or until cheese is golden.

 

 

I made two versions.  One nightshade  and dairy free and one not.  Both yummy!!

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