Greek Spinach Wedges

Name: Greek Spinach Wedges
Yield: 24 servings of 1 appetizer
Ingredients: 4 medium red bell peppers; 1/2 cup (125 mL) plain hummus; 2 tbsp (30 mL) Garlic & Herb Rub; 1 can (8 oz or 227 mL) sliced water chestnuts, drained and coarsely chopped; 4 oz (125 g) part-skim mozzarella cheese (1 cup/250 mL grated); 1 pkg (10 oz/300 g) frozen chopped spinach, thawed, drained and patted dry; 1 cup (250 mL) crumbled feta cheese (4 oz/125 g), divided

Ingredients

4 medium red bell peppers
1/2 cup (125 mL) plain hummus
2 tbsp (30 mL) Garlic & Herb Rub
1 can (8 oz or 227 mL) sliced water chestnuts, drained and coarsely chopped
4 oz (125 g) part-skim mozzarella cheese (1 cup/250 mL grated)
1 pkg (10 oz/300 g) frozen chopped spinach, thawed, drained and patted dry
1 cup (250 mL) crumbled feta cheese (4 oz/125 g), divided

Directions

Preheat oven to 400°F (200°C). Cut off tops of bell peppers; remove seeds and veins. Using Veggie Wedger, wedge peppers and arrange on Fully Glazed Large Round Stone. Blot excess moisture from wedges with paper towels, if necessary.
In a large mixing bowl, mix hummus and rub. Add water chestnuts, mozzarella, spinach and ¾ cup (175 mL) of the feta to the bowl; mix well.
Using a heaping tablespoon (15 mL), place spinach filling onto wedges. Using back of the spoon, slightly press down the filling to cover the inside of the wedges.
Sprinkle wedges with remaining feta cheese. Bake 8-10 minutes or until warmed through.
Remove stone from oven and serve warm.

Yield:

24 servings of 1 appetizer

Nutrients per serving:

(1 appetizer) Calories 45, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 3 g, Fiber 1 g, Protein 3 g

Cook's Tips:

To quickly thaw frozen spinach, remove the spinach from the package and place in Small Batter Bowl. Microwave, uncovered, on HIGH 4-4 ½ minutes or until the spinach is softened. Line a small Stainless Mesh Colander with overlapping paper towels. Place the spinach in the paper towels, squeezing out excess water.