Nuttychickenspanakopita Recipes

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!

NUTTY CHICKEN SANDWICHES

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.

SPANAKOPITA

Steps:

• Preheat the oven to 300°F. Heat the oil in a large skillet over medium heat; add the scallions a minute later. Cook until they begin to soften, 3 to 5 minutes, then add the spinach. Season with salt and pepper and cook, stirring occasionally, until the spinach is completely wilted, less than 5 minutes. Turn the mixture out into a bowl and let it cool, then stir in the pine nuts and sultanas if you're using them.
• Beat together the feta and eggs in a separate bowl. Season the mixture with the nutmeg and some black pepper, then taste and adjust the seasoning.
• Brush the bottom of a 9 × 13-inch baking dish with butter. Lay 6 or 7 phyllo sheets in the pan, brushing each sheet with melted butter; the edges of the sheets should hang over the rim of the pan.
• Spread half of the cheese mixture over the phyllo and top it with half of the sautéed spinach and scallions. Lay another 4 sheets of phyllo on top of the spinach, buttering each sheet, then top the phyllo with the remaining cheese and spinach. Fold in the edges to enclose the pie, sealing with melted butter and additional buttered phyllo if necessary.
• Score the top of the pie into squares or triangles and bake for 35 to 45 minutes, until golden brown. Serve warm or at room temperature.