CHICKEN, SPINACH AND FETA FILO PARCELS
Easy and super tasty chicken filo parcels.
Provided by Vanya
Categories Dinners
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 190.C fanbake.
- Heat a large frypan over medium heat, add olive oil and sauté sliced onion for 5 minutes until softened. Stir in crushed garlic then add baby spinach.
- Keep stirring until the spinach has wilted then add the chicken.
- Turn off the heat and crumble in the feta and then crack in the eggs.
- Season well with salt and pepper then stir everything to combine.
- Set aside to cool slightly before wrapping in the filo.
- Place one sheet of filo onto a board and spray with oil. Layer over another sheet of filo and spray again.
- Place 1/2 cup of chicken mixture in a line 5cm from one end, fold in the sides and then roll up the filo, spraying oil in between each fold. Roll up the remaining filo parcels. Spray the top with oil and sprinkle over sesame seeds.
- Bake for 30 minutes until golden and cooked through.
- Serve hot with a fresh garden salad.
Nutrition Facts : Calories 324 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 33 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 368 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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, SPINACH AND FETA FILO PIE
Make and share this Chicken, Spinach and Feta Filo Pie recipe from Food.com.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the onion and chicken and cook, stirring, until the chicken is cooked through.
- Over a medium heat, add the garlic and then half the spinach. Continue to stir. When that half is wilted, add the second half. Once this is cooked through, place in a colander or sieve over a bowl and allow to cool. Discard any liquid that drains off.
- Once cool, place in a bowl and mix through the eggs, feta and nutmeg and season generously with salt and freshly ground black pepper.
- Pre-heat over to 200C/180C if fan assisted. Melt the butter.
- Take a circular oven-proof dish or springform tin, approximately 8 to 9 inches in diameter. Lay one sheet of filo across the dish, so that one side and the base is covered, and the rest hangs over the other side. Brush well with melted butter, then lay another sheet of filo in a similar way, at ninety degrees to the first. Repeat with the other two, so that there's an overhang in each of four directions. This will be used to cover the filling.
- Place the filling in the dish, on top of the pastry. Bring one of the ends of the pastry over the filling. Brush with butter, fold another over and repeat until all four ends are covering the top of the pie. Brush the top with butter and pop in the oven for 20-30 minutes, until the top is golden brown.
- Let sit for 5 minutes before serving, to prevent it breaking up.
Nutrition Facts : Calories 614.8, Fat 45, SaturatedFat 21.8, Cholesterol 270.5, Sodium 982.8, Carbohydrate 21.8, Fiber 4.1, Sugar 4.8, Protein 32.6
QUICK & EASY SPINACH AND FETA PHYLLO PIE
I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.
Provided by Vino Girl
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
- In a medium bowl, stir together everything except the phyllo.
- Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
- Spray with cooking spray.
- Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
- Spoon spinach mixture on top of the prepared phyllo in the pan.
- Spray and layer remaining 5 sheets just the same as you did before.
- Roll edges of dough to form a rim.
- Spray the top.
- Bake for 35-45 minutes or until golden brown.
- Let stand 5-15 minutes before cutting and serving.
Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2
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