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.
SPANOKOPITA
Steps:
- Preheat oven to 400 degrees F.
- Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
- Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
- Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
SPANAKOPITA BURGERS
This is THE best recipe in my collection. Whenever I make this, the house smells so good, everyone wants to stay for dinner. When I take leftovers to work and heat them in the microwave, the lunch room smells delicious and everybody wants what I have. Sometimes I smell this dish when it's been over a week since I've made it, which means I must drop everything and make it! Sometimes I can smell this when I'm making something else. It's a curse, but one I'll happily bear. :) Adapted from a Rachael Ray recipe. Prep time does not include the time to drain the yogurt.
Provided by raisdbywolvz
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make the tzatziki sauce first so the flavors have a chance to meld. If you drain the yogurt first, your sauce will be super thick and delicious. Combine all sauce ingredients, stir well and refrigerate.
- You can either buy drained yogurt (known as Greek, Hungarian or Bulgarian yogurt, and maybe you can find it under other names, it's all the same, and it's very thick) or drain your own. I drain mine by putting it into a coffee filter over a deep container and popping it into the refrigerator for about 24 hours. All of the liquid will drain out and the yogurt will be super thick. I start with 16 ounces and it drains down to about 8 or 10 ounces, which is perfect for the 4 patties the recipe makes. Discard the liquid.
- To paste the garlic, mince it finely then add a bit of salt to the pile. Lay your blade flat on top of the pile and, with the heel of your hand, apply pressure and push down and away. The salt will act as an abrasive and break the bits of garlic down. After a couple of minutes of this, the garlic will be a paste. Once the garlic is a paste, it will go all through the yogurt smoothly without leaving chunks.
- Now, to the patties. In a large mixing bowl, combine ground chicken, onion, and garlic. Squeeze all the water out of the spinach and separate it as you add it to the bowl. Crumble the feta cheese into the bowl. Add the breadcrumbs, egg, steak seasoning, salt and 1 tbsp of olive oil. Mix it all together so that all the ingredients are evenly distributed, but don't overwork it.
- Form the mixture into 4 patties and drizzle each with the remaining olive oil, turning to coat both sides.
- Brown the patties in a medium hot skillet, about 6 minutes on the first side, and about 4 minutes on the 2nd side. You're looking for a nice brown color on each side. To get the best color, once you put them in the skillet, don't move them until you're ready to flip. Your nose will tell you when they're ready.
- If you use a non-stick skillet, the olive oil you've drizzled over the patties will be sufficient and there will be no need to add more oil to the skillet.
- Warning! Your house will smell phenomenal!
- Serve the patties with a Greek salad, some warm pita bread, and the tzatziki on the side.
Nutrition Facts : Calories 519.5, Fat 23.9, SaturatedFat 10.1, Cholesterol 166.1, Sodium 2102.3, Carbohydrate 32.3, Fiber 5.5, Sugar 13.9, Protein 46
SKILLET SPANAKOPITA
Buttery, bright and herbaceous, this recipe is a faster take on the Greek spinach and feta pie and far less effort than forming individual triangular spanakopita pastries. A combination of stovetop cooking and oven baking ensures that the filling stays moist while the crust gets crisp. First, the spinach is cooked down in a mixture of butter, garlic and leeks until it wilts enough to release any moisture. Then, the filling is prepared, and the spanakopita assembled in the skillet. Give the phyllo a head start on the stovetop, then transfer to the oven so the spinach filling cooks through at the same time the phyllo becomes flaky. The timing may be precise for the cooking, but you can eat it whenever you want: This spanakopita is just as good at room temperature as it is warm.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, casseroles, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large (preferably 10-inch) cast-iron skillet, melt 3 tablespoons butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you've added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool.
- Arrange an oven rack in the middle position, and heat the oven to 400 degrees. In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 cup at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture. Stir to combine, and season to taste with salt and pepper. (Feta is salty, so season very lightly with salt here.) Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact.
- Prepare the phyllo crust: Wipe the skillet clean with a paper towel. In a small saucepan over low heat or in a microwave-safe bowl in the microwave, melt the remaining 5 tablespoons butter; set aside. Brush the bottom and sides of the skillet with melted butter. Working quickly with one phyllo sheet at a time, lightly brush the top of one sheet with butter, then lay it in the skillet, buttered-side up, with an overhang on all sides. Gently press it in to eliminate any large air bubbles between the phyllo and the pan. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it.
- Spoon the spinach-feta mixture into the skillet, spreading in an even layer. Working with one tip of overhanging phyllo dough at a time, starting with the top layer first, lift it over the spinach-feta mixture and toward the center of the pan, loosely crinkling it as you go. Repeat with all of the phyllo sheets, then lightly brush the exposed surface of the phyllo with butter. (You should have a circle of uncovered spinach-feta mixture in the center, surrounded by a ring of crinkled phyllo dough.)
- Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to middle rack of the oven, and bake until phyllo is golden and the filling is warmed, 20 to 25 minutes.
- Remove from oven, and let sit 10 minutes to cool and firm up. Sprinkle small sprigs of parsley and dill over the spinach-feta mixture, if desired. Slice into 6 to 8 wedges to serve. The spanakopita can be served warm or at room temperature.
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.
SKILLET SPINACH PIE
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a 10-inch nonstick, oven-safe skillet, melt butter over medium. Transfer 2 tablespoons to a small bowl. Add onion to skillet and cook, stirring, until softened, 5 minutes. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Lay 1 sheet phyllo on a work surface and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Bake until golden brown and heated through, about 30 minutes.
Nutrition Facts : Calories 381 g, Fat 27 g, Fiber 5 g, Protein 20 g, SaturatedFat 15 g
SKILLET SPANAKOPITA RECIPE BY TASTY
Perfect for a vegetarian weeknight dinner, this easy, one-pan spanakopita will hit the spot. Contrary to popular belief, spanakopita does not traditionally use garlic in the filling. It is meant to lean more toward the sweet side and the addition of garlic would make the filling more savory.
Provided by Betsy Carter
Categories Dinner
Time 1h23m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Melt the butter and olive oil together in an 8-inch skillet over medium heat. Add the onion and scallions and season with ¼ teaspoon salt and the nutmeg. Cook for 6-8 minutes, stirring occasionally, until the onions are softened. Stir in the spinach, season with the remaining teaspoon of salt, and cook for 4-5 minutes, until most of the moisture has evaporated. Stir in the dill, parsley, mint, and sugar and cook for 1-2 minutes more, until the herbs are fragrant. Remove the pan from heat and let the filling cool, about 10 minutes.
- Beat the eggs in a large bowl, then fold in the shredded and crumbled feta. Add the cooled spinach mixture to the eggs and feta and fold to combine.
- Wipe out the skillet and lightly grease with olive oil. Lay a sheet of phyllo dough across the pan, gently tucking flush against the bottom (it will hang over the edges) and lightly brush or spray with olive oil. Lay another sheet of phyllo dough on top of the first sheet in another direction and lightly brush or spray with olive oil. Repeat with 4 more sheets of phyllo, alternating where the overhanging phyllo falls each time. Add the spinach filling to the skillet, smoothing the top, and fold the overhanging phyllo over the filling.
- Tear the remaining 4 sheets of phyllo in half crosswise. Crumble each piece of phyllo on top of the filling, covering the entire surface. Lightly brush or spray the entire top of the pie with olive oil.
- Bake the spanakopita for 38-43 minutes, or until the filling is set and the phyllo is golden brown in most places.
- Let cool for 15-20 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 32 grams, Fat 17 grams, Fiber 9 grams, Protein 13 grams, Sugar 2 grams
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CHICKEN SPANAKOPITA SKILLET | BETTER HOMES & GARDENS
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Total Time 45 minsCalories 282 per serving
- Preheat oven to 375°F. In an 8-inch cast-iron skillet or other oven-going skillet heat 2 teaspoons of the oil over medium-high heat. Add onion, garlic, and crushed red pepper; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in whipping cream; bring to boiling. Remove from heat.
- In a 4- to 5-quart Dutch oven heat another 2 teaspoons of the oil over medium-high heat. Add spinach; cook and stir about 3 minutes or just until wilted. Drain spinach in a colander, pressing gently to remove excess liquid. Return spinach to Dutch oven. Stir in chicken, cheese, parsley, and the 1 tablespoon dill weed. Add spinach mixture to onion mixture in skillet; stir to combine.
- Unfold phyllo dough; remove one sheet. (As you work, keep the remaining phyllo covered with plastic wrap to prevent it from drying out.) Brush phyllo sheet with some of the melted butter. Fold in half to make a 9x7-inch rectangle. Place on top of spinach mixture in skillet. Repeat with the remaining phyllo, brushing each sheet with butter and rotating slightly when placing on spinach mixture to stagger corners. (Don't worry if phyllo sheets tear a little.) Brush with any remaining butter. Using a sharp knife, cut a few slits in phyllo.
GREEK CHICKEN à LA SPANAKOPITA (& SAVEUR BLOG AWARDS)
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Cuisine Greek, Healthy, MediterraneanTotal Time 45 minsCategory Main Course
- Place the olive oil and the bread crumbs in a deep skillet and heat over medium/high heat, stirring constantly until well browned and fragrant (about 5 minutes). Add the sesame and black sesame and cook for 1-2 minutes more.Transfer to a bowl and set aside.
- In the same skillet, transfer chicken pieces and drizzle with 1-2 tablespoons olive oil. Sauté in one layer over high heat until golden brown on one side, then flip and cook the other side (about 3 minutes each side).When you are sure that the chicken is cooked through, transfer to a clean bowl and set aside.
- Cook the leek, onion, and green onions with 1-2 tablespoons olive oil over medium heat for about 10 minutes. If you notice it starts to burn, add a splash of water.Add the spinach, chicken, chives, salt, and pepper and cook stirring often until spinach wilts, about 5 minutes.Add the feta cheese and stir just until it starts to soften.
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