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Add a photoVery nice presentation in a nice pie pan. So good served over pasta, and a nice crusty bread. This was a speciality of my husband who made it often, esp. when we had fresh gulf shrimp!
Ingredients
- 1 pound medium shrimp
- 1 large bag of spinach
- 1 or 2 fresh tomatoes
- 2 ounces feta cheese, shredded or cut into cubes
- 2 T. extra virgin olive oil [EVOO]
- 1 T. minced garlic
- 1 T. dried oregano
- black pepper, to taste
Directions
- Peel and clean shrimp. Clean spinach and cut tomatoes into wedges.
- Spray a large pie pan (or casserole dish) with oil.
- Put spinach on the bottom, heaped in the middle. Alternate the shrimp and tomato wedges around the edge.
- Sprinkle feta cheese and garlic over the top. Drizzle EVOO over all. Top with oregano and freshly ground pepper.
- Bake at 350 degrees until shrimp is cooked, about 35 to 40 minutes. Wonderful served with crusty bread, or pasta.
- Great reheated, too.
- As an alternative dish, I like to use the same ingredients but use it over fish instead of shrimp. I used two nice pieces of cod on the bottom of an oiled casserole dish. Then I covered the fish with spinach, and placed the tomato wedges around the egdes. The feta cheese, garlic, oregano and pepper were sprinkled over the top. EVOO is drizzled over the top. Cover, and cook about 30 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 67 | 34% |
| Total Fat 7.56g | 9% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 369mg | 15% |
| Potassium 630mg | 18% |
| Total Carbs 5.81g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.14g | 1% |
| Protein 27.02g | 43% |
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