Chicken Spinach Polenta Layer Pie Recipes

CHICKEN SPINACH POLENTA LAYER PIE

Steps:

• Preheat oven to about 190 degrees Celsius
• Poach chicken breasts in water or stock, keep stock aside
• Shred chicken
• Sauté chopped onion
• Add sliced mushrooms, cook till juices run
• Add cornflour, cumin, oregano
• On low heat gradually add about 300ml stock, from above, to make sauce
• Bring to boil add chicken and cook for 5 minute
• Season with salt and pepper
• Squeeze spinach dry
• Combine spinach, toasted chopped cashews and crushed garlic in a bowl
• Mix well
• Boil 1 ½ litres of salted water or stock
• Remove from heat and slowly add polenta while stirring with a wooden spoon
• Place pot back on heat and cook till thick and creamy
• Add grated cheese and chopped olives
• Spread on greased tray 1cm thick and bake in oven for 15 min till brown
• Cut to fit casserole dish enough for two layers
• Place chicken mix in bottom of casserole dish
• Place sliced hard boiled eggs and raisins on top
• Add layer of grilled polenta
• Then place spinach mix on top
• Then add final layer of polenta
• Bake in oven for 35-45 minute

CHICKEN SPINACH FETA PIE RECIPE BY TASTY

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!

SPINACH & CHICKEN PHYLLO PIE

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.

SPINACH-AND-CHICKEN RAGOUT OVER POLENTA

Steps:

• Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and brown, about 10 minutes. Remove from the pan. Add 1 teaspoon of oil and the garlic, lower the heat to medium-low and cook, stirring constantly, for 30 seconds. Add the onion and cook, stirring frequently, until browned, about 10 minutes. Add the spinach, turning it over with tongs, adding more as it wilts.
• When all of the spinach is wilted, stir in the tomatoes and peppers. Stir in the broth. Nestle the chicken down into the mixture and simmer until the chicken is tender, about 45 minutes.
• Meanwhile, after about 20 minutes, place the water and 2 teaspoons of salt in a large saucepan and bring to a boil over medium heat. Add the cornmeal in a slow, stream, whisking constantly. Reduce heat, switch to a wooden spoon and stir constantly, until mixture is thick, about 20 minutes.
• Stir the vinegar into the ragout and season with 2 teaspoons of salt and pepper to taste. Divide the polenta among 4 shallow bowls and spoon the ragout over it, including a thigh and a drumstick in each portion. Serve immediately.