CHICKEN SPINACH FETA PIE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic, greek oregano, olive oil, ricotta cheese, frozen spinach, feta cheese, green onion, eggs, fresh dill, phyllo dough, butter, red onion, kalamata olive, tomato
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
- Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it's cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
- Preheat oven to 400°F (200°C).
- To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
- Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
- Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
- Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
- Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
- Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
- Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
- Let rest at room temperature for at least 30 minutes.
- Remove the pie from the springform pan, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 12 grams, Fat 42 grams, Fiber 2 grams, Protein 35 grams, Sugar 4 grams
CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS
* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
- To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
- To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.
CHICKEN PHYLLO BUNDLES
Gorgeous? Yes. Fussy? Not when you make it easy with refrigerated phyllo dough, cooked chicken, frozen asparagus, and other prepared ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In small microwavable bowl, place carrots. Cover; microwave on High about 1 minute or until tender. Meanwhile, in medium bowl, gently mix chicken, Swiss cheese, onions, asparagus and spreadable cheese. Stir in carrots.
- To make 1 bundle, layer 5 phyllo pastry sheets, generously spraying each layer with cooking spray (sheets can be stacked randomly). Keep remaining pastry sheets covered with damp cloth until needed to prevent dough from drying out. Place about 1/2 cup chicken mixture in center of stack of pastry. With both hands, lift pastry stack towards center and twist in center to make bundle (pastry may tear a little). Spray outside of each bundle generously with cooking spray; place on ungreased large cookie sheet. Repeat to make 7 more bundles.
- Bake 20 to 25 minutes or until pastry is browned and crisp.
Nutrition Facts : Calories 350, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
PHYLLO CHICKEN
Some years ago I found this recipe and streamlined it to fit our family. The broccoli adds a lot to the rich flavor. Phyllo is fun to work with, and its flakiness turns standard ingredients into a special, satisfying entree. -Joyce Mummau, Mt. Airy, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 195mg cholesterol, Sodium 659mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
CHICKEN BREASTS IN PHYLLO
Make and share this Chicken Breasts in Phyllo recipe from Food.com.
Provided by tranch
Categories Chicken Breast
Time 2h17m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
- Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
- Add the onions, parsley and garlic and saute 1 minute.
- Stir in the flour and blend well.
- Add the vermouth or dry white wine.
- Stir over medium heat until thickened.
- Season with salt and pepper to taste.
- Remove mushroom mixture from skillet and set aside.
- In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
- Remove from heat.
- Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
- Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
- Place a chicken breast in the lower half of the phyllo.
- Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
- Fold up the sides of the phyllo over the chicken, envelope style.
- Repeat with remaining chicken breasts.
- Place on a baking sheet, seam side down, and brush with butter.
- Bake for 35 minutes, or until browned.
- NOTES :
- Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
- To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.
Nutrition Facts : Calories 1407.1, Fat 106.7, SaturatedFat 62.5, Cholesterol 335.4, Sodium 1900.3, Carbohydrate 66, Fiber 3.7, Sugar 7.1, Protein 47.1
GREEK CHICKEN AND FETA PHYLLO BUNDLES
This is not hard to make, if you are a phyllo lover, then this is one recipe you will have to try! Plan ahead the chicken needs to marinate for 12-24 hours.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Slice the chicken breasts in half lengthwise almost in half to create a pocket.
- Place in a large glass baking dish.
- In a bowl whisk together white wine, olive oil, garlic, bay leaves, oregano, salt and pepper; pour over the chicken breasts and turn the breasts to coat.
- Cover and refrigerate for about 12-24 hours.
- Remove the chicken from the marinade but reserve about 3 tablespoons marinade.
- In another bowl stir crumbled feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
- Place each breast on a cutting board or a working surface.
- Place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.
- Place 1 sheet of phyllo on a work surface (keeping the remainder of the phyllo covered with plastic wrap or a damp towel to prevent drying out).
- Brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast).
- Place and center the stuffed chicken breast on the phyllo about 2-inches from the bottom.
- Fold bottom over the breast; fold the sides over then roll up.
- Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).
- Place seam-side down on a greased baking sheet.
- Brush tops with melted butter.
- Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.
- Delicious!
Nutrition Facts : Calories 663.7, Fat 45.9, SaturatedFat 24, Cholesterol 201.6, Sodium 1066.3, Carbohydrate 23.3, Fiber 0.9, Sugar 2.1, Protein 36.1
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