Nutty Chicken Spanakopita Recipes

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CHICKEN SPINACH FETA PIE RECIPE BY TASTY



Chicken Spinach Feta Pie Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic, greek oregano, olive oil, ricotta cheese, frozen spinach, feta cheese, green onion, eggs, fresh dill, phyllo dough, butter, red onion, kalamata olive, tomato

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
4 cloves garlic, minced
1 tablespoon greek oregano
2 tablespoons olive oil
½ cup ricotta cheese
2 cups frozen spinach, thawed, chopped
1 cup feta cheese, crumbled
½ cup green onion, chopped
2 eggs, beaten
2 tablespoons fresh dill, chopped
1 package phyllo dough
1 cup butter, melted
1 cup red onion, diced
½ cup kalamata olive, chopped
1 cup tomato, diced

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!

Nutrition Facts : Calories 575 calories, Carbohydrate 12 grams, Fat 42 grams, Fiber 2 grams, Protein 35 grams, Sugar 4 grams

BAKED FISH WITH DIJON AND NUTTY BREADCRUMBS



Baked Fish with Dijon and Nutty Breadcrumbs image

This flavorful, healthy dinner got the Bob Harper seal of approval!

Provided by Rachael Ray

Number Of Ingredients 14

4 6- to 8-ounce pieces white fish
such as cod
Tilapia or sole
Salt and finely ground pepper
EVOO - Extra Virgin Olive Oil
for drizzling plus about 2 tablespoons
Zest of 1 lemon
1/4 cup Dijon or grainy Dijon mustard
About 1/3 cup toasted almonds or hazelnuts
processed into crumbs
1/2 cup whole wheat or plain Panko breadcrumbs or gluten-free breadcrumbs
2 tablespoons Parmigiano-Reggiano cheese (optional)
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme

Steps:

  • Preheat oven to 400°F with a rack set in the upper third of the oven
  • Arrange fish on a parchment-lined baking sheet and season with salt and pepper
  • Drizzle with EVOO then halve the zested lemon and douse each filet with about 1 teaspoon juice from one of the lemon halves and brush each filet with a tablespoon of Dijon mustard
  • Combine nut crumbs with lemon zest, breadcrumbs, cheese and herbs, salt and pepper
  • Coat the fish with breadcrumbs, gently pressing them into place
  • Bake fish to firm, opaque and flaky
  • Serve with remaining lemon half cut into small wedges

NUTTY CHICKEN SANDWICHES



Nutty Chicken Sandwiches image

Crushed pineapple gives these chicken salad sandwiches a bit of sweetness, while pecans add a bit of crunch.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 tea sandwiches.

Number Of Ingredients 9

1 cup shredded cooked chicken breast
1 hard-boiled large egg, chopped
1/2 cup unsweetened crushed pineapple, drained
1/3 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped pecans, toasted
1/2 cup fresh baby spinach
8 slices white bread, crusts removed

Steps:

  • In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour. , Just before serving, stir in pecans. Place spinach on 4 slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters.

Nutrition Facts : Calories 103 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 178mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

NUTTY CHICKEN CURRY



Nutty chicken curry image

Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 9

1 large red chilli , deseeded
½ a finger-length piece fresh root ginger , roughly chopped
1 fat garlic clove
small bunch coriander , stalks roughly chopped
1 tbsp sunflower oil
4 skinless chicken breasts , cut into chunks
5 tbsp peanut butter
150ml chicken stock
200g tub Greek yogurt

Steps:

  • Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
  • Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

Nutrition Facts : Calories 358 calories, Fat 18.9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.66 milligram of sodium

CHICKEN SPANAKOPITA SKILLET



Chicken Spanakopita Skillet image

I found this on serious eats, was not sure about it because I am not a huge fan of dill but so glad I took the chance. The top is crunchy and the dough in the sauce is like a dumpling it kind of soaks up the yummy cream mixture in a good way. This is posted as written on their site. I will post at the end some of the amounts I...

Provided by JM Avallone

Categories     Casseroles

Time 1h

Number Of Ingredients 12

1 lb baby spinach
6 Tbsp butter, unsalted
1 1/2 lb boneless skinless chicken breast or thighs
5 medium cloves garlic minced
2 Tbsp all purpose flour
1/2 c chicken stock low sodium
1/2 c half and half
pinch salt and pepper
6 oz feta cheese crumbled
3 scallions chopped
1 bunch dill chopped
8 sheet(s) phyllo dough thawed & covered with a towel

Steps:

  • 1. Heat a large cast iron skillet over medium heat. Add spinach, a handful at a time, until the pan is full; you may have to cook the spinach in batches to ensure that it cooks evenly. Turn the spinach often until just wilted, then transfer to a colander and press out as much water as you can. Continue until all of the spinach is wilted and pressed.
  • 2. Pour off any excess water in the skillet and place back over medium heat. Melt 2 tablespoons butter in the pan and add chicken. Season with salt and pepper. Cook, turning once, until the edges are lightly golden, about 4 minutes. Remove from heat and set aside.
  • 3. Preheat oven to 425°F. Melt 2 tablespoons butter in same skillet and add garlic. Cook until fragrant, about 1 minute, then mix in flour. Stir together until the mixture forms a golden paste. Whisk in 1/2 cup chicken stock. Cook, stirring often, until mixture is thickened and coats the back of a spoon. Whisk in half-and-half.
  • 4. Add feta cheese, scallions, and dill and stir, allowing the feta to melt. Remove from heat. Return chicken and spinach to skillet, mixing well. If the sauce has thickened too much, add more chicken stock to reach the desired consistency, keeping in mind that the mixture will thicken even more when baking in the oven. Season with salt and pepper.
  • 5. Melt the remaining 2 tablespoons butter in a small saucepan or in the microwave. Lay a sheet of phyllo on a work surface. Brush with melted butter, then scrunch up the sheet and set it on top of the spinach mixture in the skillet. Repeat with remaining phyllo until the skillet is completely covered.
  • 6. Bake until phyllo is golden and crisp on top, about 20 minutes. Remove from oven, garnish with additional dill, and serve warm.
  • 7. this is how I made this dish for 2 might have fed 3, I lb spinach cooked early in the day, 2 cloves of garlic I grate my garlic so it melts in could have used more. 4 chicken thighs cooked well in advance, I used about half the butter called for throughout the dish. about 5 sprigs of dill, as for the rest of the ingredients I used what is written. I did use my homemade chicken stock. I took the skin off the thighs and cooked them in the pan longer just so it would only take the 20 minutes needed for the phyllo dough to cook. I did pull it off the bone before adding it back in the pan. next time I will add some mushrooms, or onions perhaps peas I see no reason not to.
  • 8. I found in my oven the phyllo was as brown as it could be with 8 minutes left to cook, I guess I could have removed it at this time but wanted to make sure the chicken was fully cooked so I just put a piece of foil over the pan so just make sure you watch the browning after about 12 minutes
  • 9. tomorrow I am going to make this but changing it up a lot by adding leeks, parsnips, mushrooms and I think I will sprinkle the sheets with onion and garlic powder maybe some of the dill, parsley maybe even sprinkle some of the feta cheese on it so it will end up being a herby cheesy crunchy yummy top. gosh I am hungry now I will let you know how it comes out

SPANAKOPITA



Spanakopita image

Spanakopita has a perfectly crisp and flakey outside with a delicious and comforting spinach filling. It's a classic and savory Greek pie that is a dish that the entire family will love!

Provided by Alyssa Rivers

Categories     Dessert

Time 1h45m

Number Of Ingredients 15

16 ounces Frozen Spinach (thawed and well drained)
1 cup Flat-leaf parsley (chopped)
2 Tablespoons fresh chives (chopped finely)
2 Tablespoons fresh dill (chopped)
3 cloves garlic (minced)
4 green onions (chopped finely)
½ Tablespoon lemon juice
2 Tablespoons robust extra virgin olive oil
2 large eggs
10 ounces feta cheese
½ cup plain greek yogurt
½ Teaspoon Salt
¼ Teaspoon Pepper
1 16- oz package of Fillo dough (thawed)
8 Ounces Butter (melted)

Steps:

  • Preheat the oven to 325°
  • In a large bowl, combine the well-drained spinach (I squeeze it in a sieve and then in some paper towels to get all the excess water out), parsley, dill, chives, garlic, and green onions together.
  • Add the lemon juice, olive oil, eggs, feta cheese, Greek yogurt, salt, and pepper. Stir until thoroughly combined.
  • Brush the bottom and sides of a 9x13 pan with melted butter and add two sheets of fillo dough, overlapping so the bottom and sides of the pan are covered. Continue to brush the layers with butter, adding more fillo dough until you have about 12-15 layers of dough.
  • Spread the filling evenly in the pan and add 2 sheets of fillo dough on top and brush with butter. Repeat with the remaining sheets, about 12-15, layering 2 sheets at a time and brushing with butter. Try to save 2 sheets that have not ripped for the top layer. Brush with butter and bake for 50-60 minutes, until the fillo dough is golden brown. Serve warm or chilled.

Nutrition Facts : Calories 230 kcal, Carbohydrate 4 g, Protein 7 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 93 mg, Sodium 542 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

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