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.
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.
This was so good! Even my super picky 7 year old liked it. I would add more spinach next time... after it cooks all the way, there isn't really a lot to go around, so I'm going to double the recipe for that, but other than that, this recipe was a 10.
Wow!! Stupendous! I fixed this tonight in less than an hour with a fresh wild caught Tilapia that I caught and filleted myself. I followed the recipe exactly like it is offered with the one exception of too little spinach ( I had only a 10 oz bag of fresh spinach, but I did have a package of frozen ) I thawed the frozen in the microwave then added it to the baking dish before I placed it in the oven. My wife and I devoured the dish accompanied by tall cool glasses of homemade Sangria. I'm so thankful for this recipe!
* 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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