Chicken Spinach Feta Pie Recipe By Tasty

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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

SPINACH AND FETA STUFFED CHICKEN



Spinach and Feta Stuffed Chicken image

My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. -Jim Knepper, Mount Holly Springs, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

8 ounces fresh spinach (about 10 cups)
1-1/2 teaspoons cider vinegar
1/2 teaspoon sugar
1/8 teaspoon pepper
2 boneless skinless chicken thighs
1/2 teaspoon chicken seasoning
3 tablespoons crumbled feta cheese
1 teaspoon olive oil
3/4 cup reduced-sodium chicken broth
1 teaspoon butter

Steps:

  • Preheat oven to 375°. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, sugar and pepper; cool slightly., Pound chicken thighs with a meat mallet to flatten slightly; sprinkle with chicken seasoning. Top chicken with spinach mixture and cheese. Roll up chicken from a long side; tie securely with kitchen string. , In an ovenproof skillet, heat oil over medium-high heat; add chicken and brown on all sides. Transfer to oven; roast until a thermometer inserted in chicken reads 170°, 13-15 minutes., Remove chicken from pan; keep warm. On stovetop, add broth and butter to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-5 minutes. Serve with chicken.

Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN, SPINACH AND FETA FILO PIE



Chicken, Spinach and Feta Filo Pie image

Make and share this Chicken, Spinach and Feta Filo Pie recipe from Food.com.

Provided by Snowbunny Andorra

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, sliced
2 chicken breasts
3 garlic cloves, crushed
500 g fresh spinach
3 eggs, beaten
200 g feta cheese, crumbled
1 whole nutmeg, grated
4 sheets phyllo pastry
75 g butter (approximately)
salt and pepper

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.

Nutrition Facts : Calories 614.8, Fat 45, SaturatedFat 21.8, Cholesterol 270.5, Sodium 982.8, Carbohydrate 21.8, Fiber 4.1, Sugar 4.8, Protein 32.6

SPINACH & CHICKEN PHYLLO PIE



Spinach & Chicken Phyllo Pie image

For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. -Katie Ferrier Gage, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

2 pounds ground chicken
1 large onion, chopped
1 teaspoon pepper
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 large eggs, lightly beaten
3 cups crumbled feta cheese
20 sheets phyllo dough (14x9-inch size)
Cooking spray

Steps:

  • Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.

Nutrition Facts : Calories 442 calories, Fat 23g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 921mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 35g protein.

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

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