Chicken Spinach And Feta Filo Parcels Recipes

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS

Steps:

• Preheat oven to 400 degrees F.
• Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
• To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
• To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

CHICKEN, SPINACH AND FETA FILO PIE

Steps:

• Heat the oil in a large pan. Add the onion and chicken and cook, stirring, until the chicken is cooked through.
• Over a medium heat, add the garlic and then half the spinach. Continue to stir. When that half is wilted, add the second half. Once this is cooked through, place in a colander or sieve over a bowl and allow to cool. Discard any liquid that drains off.
• Once cool, place in a bowl and mix through the eggs, feta and nutmeg and season generously with salt and freshly ground black pepper.
• Pre-heat over to 200C/180C if fan assisted. Melt the butter.
• Take a circular oven-proof dish or springform tin, approximately 8 to 9 inches in diameter. Lay one sheet of filo across the dish, so that one side and the base is covered, and the rest hangs over the other side. Brush well with melted butter, then lay another sheet of filo in a similar way, at ninety degrees to the first. Repeat with the other two, so that there's an overhang in each of four directions. This will be used to cover the filling.
• Place the filling in the dish, on top of the pastry. Bring one of the ends of the pastry over the filling. Brush with butter, fold another over and repeat until all four ends are covering the top of the pie. Brush the top with butter and pop in the oven for 20-30 minutes, until the top is golden brown.
• Let sit for 5 minutes before serving, to prevent it breaking up.

SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
• Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
• Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).