Chicken Spinach Polenta Layer Pie Recipes

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.

POLENTA 'PIZZA' WITH PANCETTA AND SPINACH

Steps:

• Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
• Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
• Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
• Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.

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!

CREAMY POLENTA WITH SPINACH

Steps:

• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta into a large bowl and serve with grated Parmesan over the top.

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

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.

CHICKEN SPINACH CANNELLONI PIE

Steps:

• Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
• Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
• Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
• The sauce may be refrigerated for 2 days, or frozen for 2 months.
• Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
• Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
• Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
• Refrigerate the sauce until ready to finish the pie.
• Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
• In another bowl, beat together the eggs, ricotta, ½ cup Parmesan, salt, and pepper.
• Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
• Preheat oven to 350°; spray a 13 x 9 inch ovenproof baking dish with cooking spray.
• Spoon ½ cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
• Spread half of the cannelloni filling over the noodles.
• Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with ½ cup of the tomato sauce.
• Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
• Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce.
• Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
• Let the pie rest for 10 minutes before serving.

POLENTA WITH SPINACH

Steps:

• Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.