Feta Spinach And Chicken Sausage Pizza Recipes

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SPINACH AND FETA STUFFED CHICKEN



Spinach and Feta Stuffed Chicken image

This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.

Provided by Amber Dawn

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil, divided
1 medium onion, chopped
10 ounces spinach, fresh
1 teaspoon lemon, zest of
1/4 cup feta cheese, crumbled
1 teaspoon table salt, divided
1/2 teaspoon black pepper, divided
1 lb boneless skinless chicken breast

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.

Nutrition Facts : Calories 212.3, Fat 8.6, SaturatedFat 2.6, Cholesterol 81, Sodium 875, Carbohydrate 5.8, Fiber 2.2, Sugar 1.9, Protein 27.8

FETA SPINACH PIZZA



Feta Spinach Pizza image

"My husband and I love this pizza, which makes a quick, hearty meal for us on busy work nights," writes Connie Clegg of Frederick, Maryland. "We are eating more vegetarian meals now, and this certainly fits the bill! I buy the packaged baby spinach and use the remaining spinach in a warm spinach salad later in the week."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 pieces.

Number Of Ingredients 12

1 tube (13.8 ounces) refrigerated pizza crust
1 tablespoon olive oil
1 teaspoon minced garlic
1 can (15 ounces) pizza sauce
2 cups chopped fresh spinach
3/4 cup sliced red onion, separated into rings
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese
1 teaspoon dried basil
1 teaspoon Italian seasoning
Crushed red pepper flakes, optional

Steps:

  • Unroll crust into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Brush with oil; sprinkle with garlic. Spread with pizza sauce. , Layer with spinach, onion, mushrooms and cheeses. Sprinkle with basil, Italian seasoning and pepper flakes if desired. Bake at 400° for 15-18 minutes or until golden brown.

Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 366mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

CHICKEN-FETA PIZZA



Chicken-Feta Pizza image

Top a ready-to-use pizza crust with chicken breast and crumbled feta for an exceptionally hearty pie with the flavor of Greece.

Provided by My Food and Family

Categories     Recipes

Time 22m

Yield 6 servings

Number Of Ingredients 6

1 ready-to-use baked pizza crust (12 inch)
1 Tbsp. olive oil
1 cup KRAFT Shredded Mozzarella Cheese, divided
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1 tomato, halved, thinly sliced
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato

Steps:

  • Heat oven to 450°F.
  • Place crust on baking sheet; spread with oil. Sprinkle with 3/4 cup mozzarella.
  • Top with chicken, tomatoes, feta and remaining mozzarella.
  • Bake 10 to 12 min. or until cheese is melted and crust is golden brown. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 810 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 1 g, Protein 19 g

FETA, SPINACH AND CHICKEN SAUSAGE PIZZA



Feta, Spinach and Chicken Sausage Pizza image

I found spinach, garlic, and feta chicken sausage at the store and thought it would be great on a pizza. I also had canned san marzano tomatoes so I decided to make my own marinara. You can substitute pre-made marinara to make it even easy. I also used whole wheat crust to make it healthier.

Provided by Ewalla

Categories     Chicken

Time 40m

Yield 1 pizza

Number Of Ingredients 13

6 links chicken sausage
3 -4 tablespoons balsamic vinegar
1/2 cup chicken stock
2 tablespoons extra virgin olive oil
1 (28 ounce) can san marzano tomatoes
oregano
2 garlic cloves, minced
salt and pepper
1 teaspoon tomato paste (optional)
1 (8 ounce) package frozen spinach, defrosted
1/4-1/2 cup crumbled feta
4 slices provolone cheese
1 store-bought whole wheat pizza crust

Steps:

  • Preheat oven to 400 degrees.
  • Poke a few holes in the sausage and place in a medium sauce pan over medium high heat and come about half way up the sausage with the EVOO, balsamic, and chicken stock. Occasionally turn the sausages and cook until the liquid has reduced into a glaze. Slice the sausage and return the to pan to coat in the glaze.
  • Meanwhile, sautee garlic in a little EVOO on medium low heat for about 1 minute. Make sure it doesn't turn brown. Add tomatoes, oregano, salt, and pepper to taste. You may need to add about a 1 tsp of tomato paste if the sauce is too thin. Let the sauce simmer until ready to use.
  • Drizzle a little EVOO on the crust then spread the mariana. Top with chicken sausage, spinach, feta, and provolone. Bake about 10-12 minutes until the cheese is melted.

Nutrition Facts : Calories 995.4, Fat 69.2, SaturatedFat 29.7, Cholesterol 114.3, Sodium 2773.9, Carbohydrate 52, Fiber 15, Sugar 26.6, Protein 53.6

ROASTED GARLIC AND FETA CHICKEN SAUSAGE RECIPE



Roasted Garlic and Feta Chicken Sausage Recipe image

I've had the most success with chicken sausages, like this one for roasted garlic and feta chicken sausage. It's a nod to my Greek dominated neighborhood of Astoria, New York. Garlic and feta do most of the work in flavoring this chicken sausage.

Provided by Joshua Bousel

Categories     Entree     Mains     Sausage

Time 2h

Number Of Ingredients 11

3 small heads garlic
1 tablespoon olive oil
4 pounds pounds skin on, boneless chicken thighs, cubed
10 ounces feta cheese, crumbled, divided
1/4 cup finely chopped shallots
2 tablespoons finely chopped fresh oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons red wine vinegar, chilled
2 tablespoons juice from 1 to 2 lemons, chilled
Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed

Steps:

  • Preheat oven to 350°F. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, about 20 minutes. Remove from the oven, let cool for 10 minutes, then squeeze cloves out of the skin into a small bowl.
  • Combine garlic, chicken, 1/2 of the feta cheese, shallots, oregano, salt, and pepper in a large bowl. Chill until ready to grind.
  • Grind the mixture through a meat grinder, fitted with small die, into a bowl set in ice.
  • Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Add remaining feta, vinegar, lemon juice, increase speed to medium, and mix until liquid is incorporated, about 1 minute more.
  • Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
  • Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat.Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.

Nutrition Facts : Calories 202 kcal, Carbohydrate 3 g, Cholesterol 123 mg, Fiber 0 g, Protein 24 g, SaturatedFat 4 g, Sodium 669 mg, Sugar 1 g, Fat 11 g, ServingSize makes 4 pounds, UnsaturatedFat 0 g

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