Recipe by Eddie Riddell
"Very clean, fresh, and satisfying Mediterranean dish!"
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2 (9 ounce) bags
sliced kalamata olives
crumbled feta cheese
grated lemon rind
paprika, or to taste
Very tasty recipe. I substituted black pepper and used salmon instead of talapia but this was easy to prepare and has a great flavor.I also only baked it for 15 minutes at 400 which was more than enough...so be careful with the cooking time.
Excellent! Even my picky 10 year old liked it.
This was super quick to make, full of flavor, and a new favorite in my house! No complaints and reheated well the next day for lunch.
I substituted the spinach for kale, left out the butter and olives. I don't like olives and left out the butter because if the calories :) fantastic!
Husband surprised me and made this and it was absolutely delicious.
This is an easy and delicious recipe. I sprinkled some gluten free fish coating for a little added color and texture. My husband commented on the appearance and said this recipe was a keeper. A good way to spice up spinach. I will prepare again
This was the best ever! Thanks. I will be making it again.
Delicious. Had a little more than a pound of tilapia, but kept all other amounts the same and used black pepper. This recipe is definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Tilapia Feta Florentine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 121
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