Fish and Feta Popovers

Appears In: 1.31 - Home for the Holidays, 1.35 - My Fair Lilith

Fish and feta popovers are the favorite food of Jason. Typically reserved for special occasions, such as the Feast of Persephone, as they are rather labor-intensive to make. And because the maker ends up smelling like fish for a while.

Recipe

This recipe for Fish and Feta Popovers is created by Bryn and Ty, using a combination of Paula Dean's Popover Recipe and this Greek Feta & Herb Popovers recipe. Per Greek Food: Fish and Seafood, Cod is "probably the most widely eaten fish" in Greece, so this recipe is kinda authentic! ^_~

• Yield: around 24 muffin-sized popovers.

Ingredients

• 2 eggs
• 1 cup milk
• 1 cup flour
• 2 Tsp. Oil
• 2 Tsp. - Chives
• 2 Tsp. - Parsley
• 2 Tsp. - Dill
• 2 oz. - Feta Cheese
• 2 oz. - White Fish (like Cod)

Instructions

• Preheat oven to 425 degrees F. Spray 24 mini muffin cups with cooking spray. Add 1/8 of a Tsp. Oil to the bottom of each cup.
• In one bowl, crumble the feta and fish, along with the dill and parsley. Mix well.
• In another bowl combine the milk and eggs, mix well using a whisk. Add the flour and chives. Mix well.
• Warm the muffin pan in a 425 degree oven for about 5 minutes. Once heated, divide the batter between the muffin cups. In the center of each serving insert a spoonful of the feta/fish mixture and bake for 18-20 minutes or until golden brown. When the popovers are done baking take them out of the oven and remove them from the muffin pan, serve warm.

Photos

• Fish and Feta Popovers 01