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, ROASTED PUMPKIN, SPINACH AND FETA FILO PARCELS
These little packages of joy are alive with a delightfully tangy balance of baked sweet and rustic flavours that belies their beautifully delicate exterior
Categories Lunch
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place pumpkin, in a single layer, on prepared tray and lightly spray with oil. Bake for 25-30 minutes or until tender.
- Meanwhile, lightly spray a large frying pan with oil and heat over medium-high heat. Add onion and cook, stirring occasionally, for 2-3 minutes or until softened. Add chicken and cook, turning, for 3-4 minutes or until browned. Add cumin, paprika and honey and cook, stirring, for 30 seconds or until fragrant. Set aside to cool.
- Place spinach in a large heatproof bowl. Cover with boiling water and set aside for 1 minute or until wilted. Drain. Rinse under cold water. Drain well and squeeze out excess water. Roughly chop.
- Combine roasted pumpkin, chicken mixture, spinach and feta in a large bowl. Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and spray with a little more oil. Fold stack in half crossways. Place one-quarter of the chicken mixture along 1 long edge of filo. Fold in ends of filo and roll to enclose filling. Repeat with remaining filo and chicken mixture to make 4 parcels.
- Line a baking tray with baking paper. Place parcels on prepared tray, lightly spray with oil and bake for 20 minutes or until crisp and golden. Serve.
Nutrition Facts : Calories 148 kcal
SPINACH AND FETA PHYLLO PARCELS
Make and share this Spinach and Feta Phyllo Parcels recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 30m
Yield 8 parcels
Number Of Ingredients 10
Steps:
- Squeeze spinach dry.
- Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Mix well.
- Season with salt and pepper.
- To make each 'parcel', place a sheet of phyllo on a flat surface.
- Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle.
- Spoon spinach mixture along one narrow end of the pastry.
- Fold edges in and roll up to encase filling.
- Place parcels on an oven tray brushed with butter.
- Brush parcels with remaining butter.
- Bake at 190°C for 12-15 minutes until golden.
CHICKEN, MOZZARELLA & PESTO FILO PARCELS
These crisp, pastry parcels from Olympian Tom Daley are stuffed with mozzarella, fresh pesto and chicken. They're simple, filling and perfect for two
Provided by Tom Daley
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
- Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
- Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
- Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
- Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
- Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.
Nutrition Facts : Calories 676 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium
More about "chicken roasted pumpkin spinach and feta filo parcels recipes"
CHICKEN, FETA, SINACH, PUMPKIN AND SUNDRIED TOMATO FILO …
From bigoven.com
5/5 (1)Total Time 1 hr 20 minsCategory Main DishCalories 342 per serving
FILO PARCELS RECIPE FILLED WITH SPINACH, FETA AND ONION
From olivemagazine.com
ROAST PUMPKIN, SPINACH AND FETA SALAD | RECIPETIN EATS
From recipetineats.com
FLAVOUR-FILLED CHICKEN AND FETA FILO PARCELS - STARTS AT 60
From startsat60.com
CHICKEN, ROASTED PUMPKIN, SPINACH AND FETA FILO PARCELS
From weightwatchers.com
Cuisine Modern AustralianCategory LunchServings 4Total Time 1 hr 20 mins
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place pumpkin, in a single layer, on prepared tray and lightly spray with oil. Bake for 25–30 minutes or until tender.
- Meanwhile, lightly spray a large frying pan with oil and heat over medium-high heat. Add onion and cook, stirring occasionally, for 2–3 minutes or until softened. Add chicken and cook, turning, for 3–4 minutes or until browned. Add cumin, paprika and honey and cook, stirring, for 30 seconds or until fragrant. Set aside to cool.
- Place spinach in a large heatproof bowl. Cover with boiling water and set aside for 1 minute or until wilted. Drain. Rinse under cold water. Drain well and squeeze out excess water. Roughly chop.
- Place roasted pumpkin, chicken mixture, spinach and feta in a large bowl. Stir to combine. Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and spray with a little more oil. Fold stack in half crossways. Place one-quarter of the chicken mixture along 1 long edge of filo. Fold in ends of filo and roll to enclose filling. Repeat with remaining filo and chicken mixture to make 4 parcels.
PIN ON CHICKEN - PINTEREST
From pinterest.com
PUMPKIN, FETA AND PINE NUT FILO LAYER PIE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
10 BEST PHYLLO PASTRY PARCELS RECIPES | YUMMLY
From yummly.com
CHICKEN, ROASTED PUMPKIN, SPINACH & FETA FILO PARCELS
From myfitnesspal.com
SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER RECOPES
From jamieoliver.com
CHICKEN, ROASTED PUMPKIN, SPINACH AND FETA FILO PARCELS
From signup.weightwatchers.com.au
10 BEST FILO PARCELS RECIPES | YUMMLY
From yummly.co.uk
10 BEST FILO PARCELS RECIPES | YUMMLY
From yummly.com
CHICKEN, ROASTED PUMPKIN, SPINACH AND FETA FILO PARCELS
From pinterest.com
CHICKEN, ROASTED PUMPKIN, SPINACH AND FETA FILO PARCELS
From pinterest.com.au
TOP 41 BEST PHYLLO DOUGH RECIPES - RAMBUSHA.TIBET.ORG
From rambusha.tibet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love