Chicken Spinach Polenta Layer Pie Recipes

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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.

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

POLENTA 'PIZZA' WITH PANCETTA AND SPINACH



Polenta 'Pizza' With Pancetta and Spinach image

Everything is fair game at breakfast - and long has been, of course - but to most Americans it doesn't seem appropriate to start making what amounts to dinner at 7 in the morning. This pizza could be considered dinner or lunch fare, but it makes a hearty first meal of the day.

Provided by Mark Bittman

Categories     dinner, pizza and calzones, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra virgin olive oil, more for pan
1/2 cup milk, preferably whole
Salt
1 cup coarse cornmeal
Freshly ground black pepper
1 small onion, chopped
1/2 cup (about 4 ounces) chopped pancetta
1 pound spinach, washed, trimmed and dried
1 to 1 1/2 cups Gorgonzola cheese, crumbled

Steps:

  • Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
  • Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
  • Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
  • Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 778 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY POLENTA WITH SPINACH



Creamy Polenta with Spinach image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups low-sodium chicken broth
2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving
1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped

Steps:

  • In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
  • Pour the polenta into a large bowl and serve with grated Parmesan over the top.

CHICKEN SPINACH POLENTA LAYER PIE



Chicken Spinach Polenta Layer Pie image

This was inspired by my Chilean Grandma and loosely based on Pastel de Choclo, a local chicken, beef corn dish. With some additions and subtractions an equally yummy dish has evolved.

Provided by Cheeky Sarah

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 18

6 chicken breasts
2 cups water or 2 cups chicken stock, to cover
6 large portabella mushrooms
1 red onion
1 teaspoon marjoram
1 teaspoon cumin
1/2 cup raisins
1/2 cup chopped black olives
4 hard-boiled eggs
1 tablespoon cornflour
salt and pepper
500 g frozen spinach
3 cloves garlic
2 tablespoons toasted chopped cashews
250 g instant polenta cornmeal
1/2 cup grated tasty cheese
1 1/2 liters water or 1 1/2 liters stock
1 teaspoon salt

Steps:

  • Preheat oven to about 190 degrees Celsius
  • Poach chicken breasts in water or stock, keep stock aside
  • Shred chicken
  • Sauté chopped onion
  • Add sliced mushrooms, cook till juices run
  • Add cornflour, cumin, oregano
  • On low heat gradually add about 300ml stock, from above, to make sauce
  • Bring to boil add chicken and cook for 5 minute
  • Season with salt and pepper
  • Squeeze spinach dry
  • Combine spinach, toasted chopped cashews and crushed garlic in a bowl
  • Mix well
  • Boil 1 ½ litres of salted water or stock
  • Remove from heat and slowly add polenta while stirring with a wooden spoon
  • Place pot back on heat and cook till thick and creamy
  • Add grated cheese and chopped olives
  • Spread on greased tray 1cm thick and bake in oven for 15 min till brown
  • Cut to fit casserole dish enough for two layers
  • Place chicken mix in bottom of casserole dish
  • Place sliced hard boiled eggs and raisins on top
  • Add layer of grilled polenta
  • Then place spinach mix on top
  • Then add final layer of polenta
  • Bake in oven for 35-45 minute

Nutrition Facts : Calories 619.8, Fat 25.6, SaturatedFat 8, Cholesterol 228.7, Sodium 785.9, Carbohydrate 53.9, Fiber 8, Sugar 11.4, Protein 46.7

SPINACH-AND-CHICKEN RAGOUT OVER POLENTA



Spinach-and-Chicken Ragout Over Polenta image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 2h

Yield Four servings

Number Of Ingredients 14

2 teaspoons olive oil
4 chicken legs
4 chicken thighs
3 large cloves garlic, peeled and minced
1 large onion, peeled, halved and thinly sliced
12 cups spinach leaves, washed and stemmed
1 28-ounce can plum tomatoes, drained and coarsely chopped
2 green bell peppers, roasted, stemmed, cored and cut into -inch squares
1/2 cup chicken broth, homemade or low-sodium canned
4 cups water
4 teaspoons salt
1 cup cornmeal
1 tablespoon red-wine vinegar
Freshly ground pepper to taste

Steps:

  • Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and brown, about 10 minutes. Remove from the pan. Add 1 teaspoon of oil and the garlic, lower the heat to medium-low and cook, stirring constantly, for 30 seconds. Add the onion and cook, stirring frequently, until browned, about 10 minutes. Add the spinach, turning it over with tongs, adding more as it wilts.
  • When all of the spinach is wilted, stir in the tomatoes and peppers. Stir in the broth. Nestle the chicken down into the mixture and simmer until the chicken is tender, about 45 minutes.
  • Meanwhile, after about 20 minutes, place the water and 2 teaspoons of salt in a large saucepan and bring to a boil over medium heat. Add the cornmeal in a slow, stream, whisking constantly. Reduce heat, switch to a wooden spoon and stir constantly, until mixture is thick, about 20 minutes.
  • Stir the vinegar into the ragout and season with 2 teaspoons of salt and pepper to taste. Divide the polenta among 4 shallow bowls and spoon the ragout over it, including a thigh and a drumstick in each portion. Serve immediately.

CHICKEN SPINACH CANNELLONI PIE



Chicken Spinach Cannelloni Pie image

Make and share this Chicken Spinach Cannelloni Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 25

2 cups cooked chopped spinach (1 1/2 lb. steamed, or one 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry)
2 cups cooked cubed chicken or 2 cups turkey
1/4 cup chopped fresh flat leaf parsley
3 large eggs
2 cups ricotta cheese
3/4 cup freshly grated parmesan cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 lb dry lasagna noodle, cooked and drained (or 3 sheets fresh pasta to fit a 13 x 9 inch ovenproof baking dish)
2 tablespoons olive oil
1 cup chopped onion
3 (15 1/2 ounce) cans chopped tomatoes (or 6 c. peeled, seeded, and chopped tomatoes)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 tablespoon sugar
2 tablespoons chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
6 tablespoons butter
1 garlic clove, mashed
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
Tabasco sauce (about 6 shakes or to taste)
grated fresh nutmeg (a pinch)
1/2 cup freshly grated parmesan cheese

Steps:

  • Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
  • Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
  • Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
  • The sauce may be refrigerated for 2 days, or frozen for 2 months.
  • Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
  • Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
  • Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
  • Refrigerate the sauce until ready to finish the pie.
  • Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
  • In another bowl, beat together the eggs, ricotta, ½ cup Parmesan, salt, and pepper.
  • Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
  • Preheat oven to 350°; spray a 13 x 9 inch ovenproof baking dish with cooking spray.
  • Spoon ½ cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
  • Spread half of the cannelloni filling over the noodles.
  • Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with ½ cup of the tomato sauce.
  • Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
  • Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce.
  • Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
  • Let the pie rest for 10 minutes before serving.

Nutrition Facts : Calories 792.5, Fat 41.1, SaturatedFat 22.2, Cholesterol 213.5, Sodium 1752.6, Carbohydrate 72, Fiber 5.6, Sugar 10.8, Protein 35.4

POLENTA WITH SPINACH



Polenta with Spinach image

Provided by James Beard

Categories     Side     Bake     High Fiber     Lemon     Cornmeal     Spinach     Winter     House & Garden

Yield Serves 6

Number Of Ingredients 8

2 packages frozen spinach
1 clove garlic, chopped
Juice of 1/2 lemon
1/2 teaspoon salt
4 tablespoons olive oil
1 recipe polenta
Butter
Grated Parmesan Cheese

Steps:

  • Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.

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From thekitchn.com


MEDITERRANEAN SHEET PAN CHICKEN SAUSAGE & VEGETABLES WITH …
2018-08-22 Place chicken sausage halves over vegetables. Roast for 10 minutes. Stir vegetables and sausage. Drizzle kale with remaining 1 tablespoon olive oil and season with salt and black pepper to taste. Place over vegetables and sausage. Roast another 15 minutes or until vegetables are tender and kale is slightly crispy and wilted.
From fromachefskitchen.com


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