Greek Spinach Feta Chicken Pockets Recipes

GREEK SPINACH FETA CHICKEN POCKETS

Steps:

• Preheat oven to 400 degrees F.
• Unfold both sheets of puff pastry onto a lightly floured surface. Roll them out a little bit if they are looking small.
• Spread softened cream cheese evenly over pastry sheet leaving about 1/2 inch space along the edges.
• Evenly distribute the spinach over half of the puff pastry sheet (width wise), again leaving about a 1/2 inch space along the edges.
• Next, evenly distribute chicken and green onions over the spinach, still saving that 1/2 inch space around the edges.
• Lastly, evenly sprinkle crumbled feta and shredded mozzarella cheese over the top of the chicken, still leaving a 1/2 inch space around edges.
• Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges tightly.
• Place on a cookie sheet (greased, or lined with parchment paper or silpat). If you want your the top to be browned and shiny, brush some beaten egg over the top of the puff pastry.
• Bake at 400 for 15-20 minutes or until top is nice and golden brown.
• Cut into slices and stuff your face.

CHICKEN SPINACH FETA PUFF PASTRY POCKETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place chicken in a bowl with garlic, parsley, lemon juice, and pepper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 5 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
• Saute chicken in the bacon grease until no longer pink on the outside, 5 to 7 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes. Add spinach to pan, 1 handful at a time, until it begins to wilt, about 3 minutes. Remove from heat.
• Cut each pastry sheet in half. Spread out pastry on a floured surface. Layer a portion of feta cheese, chicken, and bacon-spinach mixture over each piece. Fold pastry over stuffing and crimp edges with fingers. Place pockets seam-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes.

SPINACH AND FETA CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Thaw the spinach and wring as much of the water from it as possible.
• In a large bowl, combine the cream cheese with the garlic powder, salt, pepper, nutmeg, and cayenne pepper and mix until combined. Stir in the milk and then the feta cheese and spinach, mixing until combined.
• Place the chicken breasts flat in a single layer in the bottom of a large casserole dish. Spread the chicken with the spinach mixture and then sprinkle the mozzarella cheese evenly over the top.
• Bake for approx 40-50 minutes on the middle rack of the oven until the chicken is cooked through (165˚F internal temp)
• Garnish with grape tomatoes and serve hot! Enjoy!

SPINACH AND FETA STUFFED CHICKEN

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.

GREEK PITA POCKETS

Steps:

• In small bowl, stir together yogurt and lemon juice; set aside.
• In nonstick skillet over medium-high heat, cook sausage, stirring frequently and crumbling for 2 minutes. Add onion, olives, and mushrooms; cook 4 minutes more.
• Add spinach leaves and cook until wilted and sausage is fully cooked, about 1 to 3 minutes. Add eggs and cook, stirring constantly until almost dry. Remove from heat and stir in feta.
• Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.

GREEK SPINACH FETA CHICKEN POCKETS

Steps:

• Preheat oven to 400 degrees F.
• Unfold sheet of puff pastry onto a lightly floured surface.
• Spread softened cream cheese evenly over pastry sheet leaving about ½ inch space along the edges.
• Evenly distribute the drained and thawed frozen spinach over ½ of the puff pastry sheet (width wise), again leaving about a ½ inch space along the edges.
• Next, evenly distribute chicken and green onions over the spinach, still saving that ½ inch space around the edges.
• Lastly, evenly sprinkle crumbled feta and shredded mozarella cheese over the top of the chicken, still leaving a ½ inch space around edges.
• Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges nicely and tight.
• Place on a greased cookie sheet and bake at 400 degrees F for 15-20 minute or until top is nice and golden brown. (NOTE: You could lightly brush some beaten egg over the top of the dough prior to baking for a nicer and crisper golden top)
• Cut into slices and enjoy!

EASY SPINACH & FETA POCKETS

Steps:

• Thaw puff pastry (about 30 min.) Thaw frozen spinach. This can be done in the microwave if you need it fast. Squeeze as much of the liquid out as you can. Once drained, heat oil in saute pan over med heat, add onion and saute until tender,add garlic,spinach and red pepper ( if using) cook for 3 more minutes. cool for a few more mins. and then add Feta. Pepper and salt to taste. Roll pastry dough to 12" square on a lightly floured surface. cut into 9 smaller squares. A pizza wheel works great for this task. Spoon spinach mixture into squares. wet the edges of the dough and fold into triangles. Seal edges with a fork. Bake in a preheated oven at 400 degrees for 12-15 mins. until golden. Serve warm. If you wish you can make a fresh sauce of diced tomatoes, onions and basil to serve with.

GREEK SPINACH-STUFFED CHICKEN

Steps:

• Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
• Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
• Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.