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    You are in: Home / Recipes / Open Faced Spinach and Feta Melt Recipe
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    Open Faced Spinach and Feta Melt

    Open Faced Spinach and Feta Melt. Photo by AcadiaTwo

    1/1 Photo of Open Faced Spinach and Feta Melt

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    FrVanilla's Note:

    A light and healthy lunch. Whole wheat english mufiins topped with cottage cheese, feta, fresh spinach, tomatoes, basil and garlic and baked until bubbly. Delicious!

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Mix cottage cheese, feta, spinach, tomatoes, basil and garlic.
    3. 3
      Spread mixture on english muffin.
    4. 4
      Bake about 10 minutes or until bubbly.

    Ratings & Reviews:

    • on September 27, 2009


      This was very good. I doubled the cottage cheese, because 1/2 c seemed like it was still a little dry for my taste. This is a delicious, easy and healthy recipe. Thanks so much! I have leftovers for a nice lunch tomorrow.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2009


      Delicious vegetarian low fat lunch. My DH who doesn't care for spinach scarfed it up and asked for more. For me the two halves of the english muffin was a perfect sized lunch. I used a whole grain muffin and only a teaspoon of cottage cheese per half and I made 4 halves, as that was all that was left in the container. I also drizzled a 1/2 teaspoon worth of extra virgin olive oil on each half before adding the mixture. Made for "Veg*n Swap 14 ~ Sept 2009."

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Open Faced Spinach and Feta Melt

    Serving Size: 1 (343 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 345.4
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 6.1 g
    Cholesterol 35.7 mg
    Sodium 1243.7 mg
    Total Carbohydrate 38.0 g
    Dietary Fiber 6.6 g
    Sugars 9.5 g
    Protein 27.7 g

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