Spanaki Pilafi Recipes

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LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS



Lemony Greek Rice Pilaf (Pilafi) Recipe with Chicken legs image

The perfect traditional Greek rice pilaf (pilafi) recipe! Fluffy, fragrant rice and crispy, tender, fall of the bone chicken legs with a delicious lemon kick!

Provided by Eli K. Giannopoulos

Categories     Main

Time 25m

Number Of Ingredients 10

8 chicken legs, bone-in and skin on
1 1/2 cup rice (long grain rice or basmati)
2 tbsps butter
1 small red onion, roughly chopped
3 cups chicken stock
juice of 1 lemon (or more if you prefer)
6-7 peppercorns
salt and freshly ground pepper
2-3 tbsps olive oil
150g/5 oz. feta cheese for garnish (optional)

Steps:

  • To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
  • Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
  • Now it's time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
  • Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
  • Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!

SPANAKI PILAFI



Spanaki Pilafi image

Make and share this Spanaki Pilafi recipe from Food.com.

Provided by luvcookn

Categories     White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb spinach, washed well and drained
3/4 cup rice, rinsed and drained
water
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon mint
1/2 cup olive oil
1 fresh lemon, halved

Steps:

  • Place spinach in a saucepan. Simmer over low heat, covered, for 10 minutes. Set aside.
  • Place rice in a 2qt saucepan, add enough water to cover. Bring to a boil, stir in rice with a fork, then simmer until water is absorbed.
  • Add the partially cooked rice to the spinach, stir carefully with a fork to mix. Add salt, pepper and mint. Cover and simmer on low heat for 10-15 minutes, until rice is fully cooked.
  • In a frying pan, heat olive oil to the sizzling point. Do not allow to burn.
  • Pour holt oil over the rice and spinach, stirring carefully to mix.
  • Cover pot. Let sit for 10 minutes before serving.
  • Serve in a shallow bowl and sqeeze plenty of lemon juice over pilaf.

CHICKEN BREAST SPANAKI



Chicken Breast Spanaki image

Provided by Bobby Flay

Categories     main-dish

Time 1h1m

Yield 8 servings

Number Of Ingredients 12

1/2 cup olive oil
2 stalks fresh green onions, chopped
1 medium onion, chopped
1 pound frozen spinach, washed, squeezed to remove excess water
1/2 cup fresh dill, chopped
2 whole eggs
1 pound feta cheese, crumbled
1 tablespoon ground pepper
8 large chicken breasts
Olive oil
Lemon
Oregano

Steps:

  • Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.
  • Preheat the broiler.
  • Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
  • Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.

PILAFI (GREEK STYLE RICE)



Pilafi (Greek Style Rice) image

Make and share this Pilafi (Greek Style Rice) recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups long grain rice
3 1/2 cups chicken broth
1 carrot, chopped
1 medium onion, chopped
1 stalk celery, chopped
mushroom, chopped (optional, as desired)
salt, to taste
paprika, to taste

Steps:

  • Using the chicken broth for liquid, cook the rice according to directions.
  • Stir in the vegetables and the paprika.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 260.4, Fat 1.3, SaturatedFat 0.3, Sodium 451.7, Carbohydrate 52.7, Fiber 1.5, Sugar 1.9, Protein 7.6

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

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