Chicken Spinach And Dried Cranberry Phyllo Pie Food

CHICKEN, SPINACH AND DRIED CRANBERRY PHYLLO PIE

Steps:

• Whisk milk with flour in a small saucepan and bring to a simmer over medium-high heat, stirring, until thickened.
• Stir in salt, pepper and nutmeg; let cool slightly.
• Drain spinach and squeeze out water.
• Using a nonstick skillet, melt 1 tbsp of the butter over medium-high heat and cook the spinach, garlic, pine nuts & cranberries, stirring, until garlic begins to colour (about 5 minutes).
• Stir egg into milk mixture then stir into spinach mixture along with the chicken.
• Melt remaining butter.
• Spray pie plate with nonstick spray.
• Cut phyllo in half crosswise and drape across pie plate so 1/3 overhangs the plate.
• Brush lightly with butter and press into plate.
• Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
• Spoon filling into pastry then fold edges over filling to form 2 1/2 inch border.(if making ahead pie can be covered and refrigerated for up to 3 hours at this point).
• Place pie on baking sheet, cover lightly with foil and bake in 375F oven for 35 to 40 minutes or until pastry is golden.
• Let stand 5 minutes before serving.

SPINACH & CHICKEN PHYLLO PIE

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.

CHICKEN SPINACH FETA PIE RECIPE BY TASTY

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!

APPLE AND DRIED CRANBERRY PIE

Steps:

• *MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite.
• Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight.
• To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.
• Drizzle with brandy, and toss again.
• Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.
• Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray.
• Press crust gently into bottom of pie pan, and trim about 1" larger than pan.
• Brush edge of crust with water, stir and add filling, and top with small pieces of butter.
• Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.
• Fold edge under, and crimp decoratively as desired.
• Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.
• Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.
• Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.
• Check pie, and if browning too fast, cover loosely with aluminum foil.
• Continue to bake for another 20 minutes or until crust is crisp and nicely browned.
• Remove from oven, and place pie pan on a wire rack to cool.
• Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.

CHICKEN, SPINACH AND FETA STUFFED SHELLS

Steps:

• Toss hot, cooked pasta with butter. Let pasta cool while making the filling.
• In a large bowl combine spinach, chicken, ricotta, 3/4 of the feta, garlic, oregano, and pepper.
• Pour 1/4 jar of spaghetti sauce into a greased 2 quart casserole dish and spread around to coat bottom of dish.
• Stuff shells with mixture and place on top of sauce in casserole dish.
• Spoon remaining sauce over shells. Top with remaining feta.
• Bake at 350 degrees for 20 minutes or until heated through.

IMPOSSIBLE CHICKEN, SPINACH AND CHEESE PIE

Steps:

• Boil enough water to cover chicken breast.
• Place chicken in water; cover and remove from heat.
• Let sit for 10 minutes.
• In greased 13x9 inch baking dish or 2 pie pans, combine spinch, chopped chicken, shredded swiss cheese, and onion.
• In bowl or blender, mix together Bisquick, milk, eggs, and salt.
• Pour over chicken mixture.
• Bake in preheated 350°F oven about 30 minutes or until knife inserted in middle comes out clean.

CHICKEN, SPINACH, AND PASTA

Steps:

• Heat oven to 400°F.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
• Rub the chicken with the cumin, cayenne, and salt. Toss in skillet and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes.
• While skillet is warmed add medium heat and add the remaining tablespoon of oil. Add the onion and bell pepper and cook, stirring, until soft, 5 minutes.
• If frozen cook spinach in microwave till warmed. If fresh add spinach directly to the skillet along with salt and pepper to taste. Cook, tossing, until just tender, 2 to 3 minutes.
• Add pasta in with vegetables warming them, and you can either toss the chicken in with this, or serve the chicken separately.

SPINACH & CHICKEN PIE

Steps:

• 1. Heat oven to 375. Coat 13x9" baking pan with spray. Melt butter in large skillet over high heat. Add onion and reduce heat to med.;cook 5 mins. Add chicken and cook 8 mins,until no longer pink. Add spinach,salt,pepper,nutmeg and red pepper flakes;cook 5 mins. Transfer to large bowl. Stir in cheeses,eggs and oregano. Place 1/2 sheet of phyllo in bottom of pan. Coat with spray. Repeat with 7 more half sheets,coating each.Spread spinach mixture over the top. Repeat with remaining 8 half sheets. Cut top layer into 8 equal pieces. Bake at 375 for 45 mins.,until top is brown. Recut to serve.

CRANBERRY CHICKEN PHYLLO CUPS

Steps:

• Thaw phyllo shells as directed on package.
• In medium bowl, mix 2 tablespoons of the cranberries and the remaining ingredients.
• Spoon generous teaspoonfuls mixture into shells. Garnish with remaining 2 tablespoons cranberries and, if desired, rosemary sprigs.

CHICKEN SPINACH CASSEROLE WITH MUSHROOMS AND PHYLLO

Steps:

• Preheat the oven to 400 degrees F.
• Melt 1 tablespoon of the butter with the olive oil in a large nonstick skillet over medium-high heat, then add the onions. Cook, stirring, until just soft, about 4 minutes. Add the mushrooms and 1/2 teaspoon salt and continue stirring until softened, about 4 minutes. Gradually add the spinach and stir until completely wilted, about 2 minutes. Transfer to a large bowl and add the chicken; wipe the skillet clean.
• Whisk together the flour, broth, lemon juice and 1/2 teaspoon salt and add to the same skillet over medium-high heat. Whisk until the mixture is boiling and simmer until just thick, about 2 minutes. Add to the chicken mixture with 1/2 tablespoon of the rosemary, then transfer to a 2-quart baking dish.
• Melt the remaining 3 tablespoons butter and brush onto each phyllo sheet, layering one on top of the other. Gently place over the baking dish and crimp the sides to fit. Sprinkle with the remaining 1/2 tablespoon rosemary and bake until golden, 25 to 30 minutes. Let cool slightly before serving.