Sun-dried Tomato Spinach Feta Bake
Doing Weight Watchers last year helped me come across a recipe similar to this Sun-dried Tomato Spinach Feta Bake. But decided to adapt it to our likings. By that I mean it needed to be hearty enough to satisfy both my boys. I hope you enjoy it as much as we have!
Ingredients
- 4 tablespoons Sun-Dried Tomatoes, Julienne
- 1 tablespoon Olive Oil #1
- 1 ¼ cups dice Onion
- 1 ½ cups dice Bell Pepper, Red
- 2 teaspoons mince Garlic, Cloves
- 3 cups dice Zucchini
- ¼ teaspoons Salt
- ¼ teaspoons Red Pepper Flakes
- 1 cup Spinach
- 2 cups Cannellini (White) Beans, Canned
- 1 cup Feta Cheese Crumbles
- 4 cups dice Sandwich Bread, White
- 2 tablespoons Olive Oil #2
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Put tomatoes and enough hot water to cover the tomatoes in a bowl. Let stand until tomatoes are softened about 10 minutes.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Put tomatoes and enough hot water to cover the tomatoes in a bowl. Let stand until tomatoes are softened about 10 minutes.
- Drain and chop.
- Heat olive oil #1 in a large pan over medium heat.
- Add onion, bell pepper, garlic, zucchini, salt and red pepper flakes.
- Cook, stirring, until vegetables are crisp and tender about 8 minutes.
- Add spinach in batches and cook, stirring, until each batch is wilted about 3 minutes in all.
- Add beans, half of the indicated feta, and soaked, chopped tomatoes.
- Divide among 8×8 baking pans. Divide and spread bread and remaining feta over the top. Divide olive oil #2 and drizzle over the top.
- Bake at 375 until hot about 25 minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 579
- Total Fat
- 29g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 20mg
- Sodium
- 1049mg
- Total Carbohydrates
- 65g
- Fiber
- 11g
- Sugar
- 11g
- Protein
- 20g
- WW Freestyle
- 13
2 Comments
Join the discussionHi Kelly,In the January menu, it has 2 *cups* of sundried tomatoes, and here it has 2. Which is correct?Also, the baking directions if it is going to be frozen are inconsistent. The January instructions say to bake first, this says to bake after freezing. Since I’m the only one in our family that will eat this, I’d like to bake it first and then portion it to freeze, for myself for lunches, then microwave after thawing. Do you think that would work?
Lisa yes 2 cups chopped. And yes bake it first sorry!