Spanaki Psimeno Recipes

SPANAKI PSIMENO

Steps:

• Preheat the oven to 180C, 350F, gas mark 4 and grease a shallow ovenproof dish.
• Heat half the butter in a large frying pan and sauté half the spinach for 3-5 minutes, stirring constantly; drain in a colander, and press down with the back of a spoon so that most of the liquid is forced out; set aside and repeat with the remaining butter and spinach.
• Place the drained spinach in a large mixing bowl together with the chopped dill, and Feta cheese.
• In another bowl, beat together the eggs, flour and pepper; then add to the spinach mix well.
• Spread the spinach mixture evenly in the greased dish and cover with the slices of Gruyere cheese; bake for 30 minutes until cheese is melted and the spinach mixture has set; serve hot.

CHICKEN BREAST SPANAKI

Steps:

• Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.
• Preheat the broiler.
• Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
• Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.

CHICKEN BREAST SPANAKI

Steps:

• Pour olive oil in pot over medium heat and add both types of onion. Sauté for 1 minute, and them add spinach. Sauté for approximately 10 minutes.
• Preheat the broiler.
• Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
• Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon, and oregano and serve.