Chicken Spinach And Feta Parcels Recipes

SPINACH AND FETA STUFFED CHICKEN BREASTS

Steps:

• Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.

SPINACH AND FETA CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Thaw the spinach and wring as much of the water from it as possible.
• In a large bowl, combine the cream cheese with the garlic powder, salt, pepper, nutmeg, and cayenne pepper and mix until combined. Stir in the milk and then the feta cheese and spinach, mixing until combined.
• Place the chicken breasts flat in a single layer in the bottom of a large casserole dish. Spread the chicken with the spinach mixture and then sprinkle the mozzarella cheese evenly over the top.
• Bake for approx 40-50 minutes on the middle rack of the oven until the chicken is cooked through (165˚F internal temp)
• Garnish with grape tomatoes and serve hot! Enjoy!

CHICKEN, SPINACH AND FETA PARCELS

Steps:

• Preheat oven to moderate, 180°C. Lightly grease an oven tray.
• Heat oil in a large frying pan on medium. Saute leek 4-5 minutes, until tender. Remove from heat and stir spinach through.
• Transfer leek mixture to a bowl with chicken, feta, eggs and lemon zest. Mix well. Season to taste.
• Working with 2 sheets of filo pastry at a time, layer on a clean surface, spraying each with oil. Fold in halves.
• Spoon one-sixth of chicken mixture into centre of pastry. Fold sides over and roll up to form a parcel. Place, seam-side down, on tray. Spray with oil. Repeat with remaining pastry and filling.
• Bake 25-30 minutes, until pastry is crisp. Serve with salad and lemon wedges.

CHICKEN, SPINACH AND FETA FILO PARCELS

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.

KUMARA, SPINACH AND FETA PARCELS

Steps:

• Heat oven to 180 degrees.
• Cut the kumara into very small cubes. place in a saucepan containing the chicken stock and water and cook until tender.
• Place the cooked Kumara into a large bowel.
• Retain the stock from the kumara and to it add chopped onion and frozen spinach. Simmer for 2-3 minutes until the spinach has defrosted.
• Remove from heat and pour spinach and onion mixture into a seive to allow excess water to be squeezed out.
• Add the spinach and onion to the kumara. Add Garam Masala and 1 tblsp sesame seeds. Mix together.
• Take 3 sheets of Filo and lay on top of each other. (Use a clean, dry, flat surface).
• Into the middle of the filo place half the kumara and spinach mixture.
• Sprinkle over half the sliced olives and half the crumbled feta.
• Fold the filo like a parcel, sealing the edges with a brush of milk.
• Brush milk over top af parcel and sprinkle sesame seeds (optional).
• Place in oven for 30 minutes or until the Filo is Golden brown.
• I served this with tomato and chive salad.

SPINACH AND FETA STUFFED CHICKEN

Steps:

• In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
• Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Set aside.
• Divide spinach mixture between chicken breasts.
• Roll up and secure with toothpicks.
• Sprinkle with remaining salt and pepper.
• In same skillet, heat remaining oil over medium-high heat.
• Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
• Remove toothpicks.

SPINACH AND FETA PHYLLO PARCELS

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 SPINACH PARCELS

Steps:

• Slice the chicken into strips lengthwise, approx 15mm thick (like for a stir-fry).
• Melt the butter in a deep frypan or saucepan, adding the chicken, eschalot, mushrooms and pepper.
• Saute lightly for around 3 minutes.
• Add the flour and mix well.
• Add the spinach, cream and chicken stock powder.
• Heat it til the sauce thickens, then add the cheese and remove from the heat and allow it to get quite cool. (You can do this step early, let it sit in the fridge and assemble the parcels later on).
• Layer 3 sheets of filo, slice in half, and spoon about 2 tblsp of mixture onto one end of the filo stack, then roll up like a spring roll, tucking the ends inches
• Spray lightly with oil, sprinkle with sesame/poppy seeds and bake in a hot oven for around 20 minutes.