SPANAKOPITA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place oven rack in center of the oven and preheat to 400 degrees F.
- Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
- On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.
RACHAEL RAY'S SPANAKOPITA BURGER
My FAVORITE burger ever- made with chicken or turkey meat it's healthy, but filling. I have also grilled the burgers on the barbeque, and they come out better.
Provided by Nimita Patel
Categories Chicken
Time 45m
Yield 4 burger patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium heat.
- To one side, add a little extra-virgin olive oil and a tablespoon of butter.
- When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes.
- Transfer the onions and garlic to a bowl to cool. Return pan to heat.
- Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink.
- Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano.
- Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil.
- Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high.
- Add patties and cook 6 inches on each side.
- Place on buns, top with lettuce, tomatoes, olives, and red onion.
Nutrition Facts : Calories 339.5, Fat 16.7, SaturatedFat 7.5, Cholesterol 129.8, Sodium 578.1, Carbohydrate 7.7, Fiber 2.9, Sugar 2.9, Protein 39.5
RACHAEL RAY'S SPANAKOPITA BURGERS
I'm always looking for a good turkey/chicken burger and this is WONDERFUL. Juicy, full of flavor and not a bland thing about it. Serve with a yogurt cucumber sauce if you like. Works very well on the George Foreman.
Provided by riffraff
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium heat.
- To one side, add a little extra-virgin olive oil and a tablespoon of butter.
- When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.
- Return pan to heat.
- Squeeze all the water out of the thawed spinach.
- Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano.
- Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil.
- Mix and form into 4 patties, 1-inch thick.
- Raise heat on pan to medium-high.
- Add patties and cook 6 minutes on each side.
CHICKEN OR TURKEY SPANAKOPITA BURGERS AND FRIES WITH YOGURT DIP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to directions on the package and bake fries until crisp.
- Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
- Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.
- Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.
- Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base.
- Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice.
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SPANIKOPITA BURGERS | RACHAEL RAY IN SEASON
2011-12-29 1 10 ounce box frozen spinach, thawed. 2 teaspoons dried oregano, lightly crushed in the palm. 1 ⅓ pounds ground chicken breast or ground …
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- Heat a large nonstick skillet over medium-low heat. Add the EVOO (1 turn of the pan) and the butter. When the butter melts, add the My Big, Fat Greek Burger chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.
- Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano (one-third palmful). Add the ground chicken and feta, then the grill seasoning and a healthy drizzle of EVOO. Mix it all together, then divide the mixture with the side of your hand into 4 equal sections. Form 4 patties, each 1 inch thick. In the same skillet, cook the patties over medium-high heat for 5 minutes on each side.
- Combine the sliced cucumber and tomato with the sliced red onion, arugula and hot pepper rings. Dress with half of the lemon juice and EVOO to taste and season with salt and pepper; reserve.
- Toast the rolls. Place the chopped cucumber in a food processor with the crushed garlic, yogurt, the remaining oregano and the remaining lemon juice. Add a little salt and process until smooth. Transfer to a small dish. Rinse out the bowl and return it to the base.
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