GREEK-STYLE POTATO-SPINACH CASSEROLE
Make this Greek-Style Potato-Spinach Casserole to create a new family fave. This potato-spinach casserole is topped with feta cheese and Kalamata olives.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Microwave potatoes as directed on package. (Do not mash.)
- Meanwhile, mix cream cheese, yogurt, egg and lemon juice in medium bowl until blended. Add spinach, olives and Greek seasoning; mix well.
- Place potatoes in medium bowl. Add butter, milk and pepper; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread onto bottom of 9-inch square pan sprayed with cooking spray; cover with cream cheese mixture. Top with feta.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 10 g
GREEK CHICKEN THIGHS
My Greek Chicken Thighs dish hosts juicy chicken with crisp skin cooked with kalamata olives, pearl onions, garlic cloves, and lots of bright lemon. An easy one skillet dish, that everyone will love!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F.
- Season the chicken thighs with salt and pepper on both sides.
- In a large 12 inch skillet heat the olive oil over medium-high heat. Arrange the seasoned chicken thighs in the skillet, and cook on both sides for about 5 minutes per side or until the chicken is golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set aside for a few minutes.
- Add the garlic cloves, pearl onions, fresh thyme sprigs, and the lemon halves to the skillet. Cook for about 5 minutes until the onions and garlic begin to soften and start to brown a bit.
- Add the olives, then the white wine and lemon juice to the skillet. Add the chicken back to the skillet, arranging the chicken so that it sits directly on the bottom of the skillet.
- Place the skillet in the oven and bake for about 20 minutes until the chicken is cooked through.
Nutrition Facts : Calories 341 kcal, Carbohydrate 8 g, Protein 19 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 498 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY ONE PAN GREEK CHICKEN WITH OLIVES
One skillet and 30 minutes is all you need to make this Greek chicken dinner packed with delicious Mediterranean flavors.
Provided by Monica | Nourish + Fete
Categories Main
Time 30m
Number Of Ingredients 11
Steps:
- Sprinkle both sides of chicken thighs evenly with the oregano, garlic powder, salt and pepper to taste.
- Warm oil in a large skillet, preferably one with a lid, set over medium heat. When the oil is hot, place chicken in the skillet. Cook for 3-4 minutes, then flip and cook for 3 minutes more, just until the pieces are browned on each side.
- Add chicken broth and lemon juice to the skillet, then spoon the olives, tomatoes, and artichoke hearts around the pieces of chicken. Bring mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 10 minutes, until the chicken reaches an internal temperature of 165 degrees Serve with fresh parsley and additional lemon wedges. Enjoy!
Nutrition Facts : Calories 413 kcal, Carbohydrate 6 g, Protein 20 g, Fat 34 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 703 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
GREEK POTATO CASSEROLE
This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
Provided by Potato Goodness
Categories Trusted Brands: Recipes and Tips U.S. Potato Board
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken in a large resealable plastic bag.
- Whisk the remaining marinade ingredients together in a small bowl and pour into the bag with the chicken. Seal and refrigerate to marinate for at least an hour, up to overnight.
- Heat a large skillet over medium-high heat and place the marinated chicken pieces in the pan. (Discard marinade.) Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside.
- Preheat oven to 375 degrees F.
- Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.
- Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine. Transfer the mixture to a 9 x 9-inch or similar-sized baking dish. Cover with foil.
- Bake for 40 minutes. Remove the foil, increase the temperature to 400 degrees F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.
- Remove from oven, top with chopped spinach and serve.
Nutrition Facts : Calories 461.4 calories, Carbohydrate 41.5 g, Cholesterol 52 mg, Fat 26.2 g, Fiber 5.4 g, Protein 17.3 g, SaturatedFat 6.7 g, Sodium 585.2 mg, Sugar 3.1 g
GREEK-STYLE LEMON POTATOES
Lemon, fresh oregano, and feta to brighten up potatoes-leave skin on or off. Serve alongside grilled fish, steak, or chicken with a tomato salad. Leftovers would be good, too. TY Just Jan for helping me improve this recipe. :)
Provided by WiGal
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°.
- Remember to BOIL the chicken broth.
- Spray a 9- by 13-in. baking dish with cooking spray.
- In a large bowl, toss potato cubes with lemon juice, olive oil, oregano, lemon zest, salt, and garlic; layer slices in baking dish.
- Pour 1 cup BOILING chicken broth over potatoes and bake, uncovered, until most of the broth has evaporated and potatoes are tender, about 30 minutes.
- Top with feta and bake until golden, about 15 minutes more.
GREEK-STYLE POTATOES WITH LEMON AND THYME
There's something about potatoes mixed with lemon juice and fresh herbs that says "perfection." This particular combination is adapted from Sally Schneider's "A New Way to Cook" and was a good accompaniment to Baked Eggplant with Feta Cheese.
Provided by Elisabetta47
Categories Potato
Time 1h25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Place potatoes in a casserole large enough to hold them in 1 layer.
- In a measuring cup, combine the water, lemon juice, shallots, thyme, salt & 1 T oil.
- Pour over the potatoes and nestle the bay leaf in the middle.
- Roast, stirring occasionally, until the liquid is absorbed, about 1 hour.
- Toss with the remaining 2 tsp oil and return to oven.
- Bake 10 min longer, until glazed and golden.
- Remove, discard bay leaf and season to taste with black pepper.
Nutrition Facts : Calories 235.7, Fat 5.9, SaturatedFat 0.8, Sodium 343.5, Carbohydrate 42.5, Fiber 5.1, Sugar 2.1, Protein 4.9
GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA
For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350°F.
- Grease a 13 x 9-inch baking dish.
- Slice each clove of garlic into three slices.
- Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
- Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
- Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
- Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
- Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
- Bake for about 40 minutes or until the chicken is done.
- Remove from oven and sprinkle with feta cheese.
GREEK STYLE POTATOES
Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.
Provided by ElizabethKnicely
Categories Lemon
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF (175ºC).
- In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
- Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.
Nutrition Facts : Calories 417.8, Fat 18.7, SaturatedFat 2.7, Cholesterol 0.3, Sodium 500.4, Carbohydrate 58.1, Fiber 7.3, Sugar 3.2, Protein 7
MEDITERRANEAN STUFFED BAKED POTATOES WITH MARINATED FETA AND KALAMATA OLIVES
Steps:
- Preheat oven at 350 F (180 C)
- In a bowl roughly crumble the feta with a fork so that you still have chunks, you do not want it to be a paste.
- Add the herbs, garlic and olive oil and mix. Cover with plastic wrap and place in the refrigerator.
- Coat the potatoes with olive oil (about ¼ tsp for each), pierce them with the fork and bake for 1 hour.
- When potatoes are ready place them on a plate or latter, slice midway lengthwise and push the ends to spread the potato. Fluff with a fork.
- Drizzle in each one ¼ tsp olive oil, and then stuff with ¼ of the feta mixture (remove garlic if not minced). Top each potato with 4 sliced Kalamata olives.
- Serve.
GREEK STYLE POTATOES WITH KALAMATA OLIVES
This is a easy Greek-style potato dish that goes great along side any main meal, of course you may adjust all seasonings to taste. In Greece this is served with crusty white bread to dip into the juice! Plan ahead the potatoes need to chill for a few hours before cooking.
Provided by Kittencalrecipezazz
Categories Potato
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine the oil with lemon juice, garlic, oregano, salt, black pepper and broth until well combined.
- Place the potatoes in a large ziploc bag, then pour the oil mixture over; seal bag and refrigerate for 2-3 hours so the potatoes will absorb all the flavors.
- Set oven to 400 degrees F.
- Place the potatoes in a buttered casserole dish, then sprinkle with kalamata olives.
- Cook turning occasionally until golden brown and tender, about 30-35 minutes (seaon with more salt and pepper to taste).
- Sprinkle with chopped fresh parsley if desired.
- Delicious!
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- Peel the potatoes and place them in a medium saucepan. Cover them with cold water and season with 1 and 1/2 teaspoons salt. Bring to a boil and reduce the heat to medium. Cook the potatoes until they are fork tender, Larger potatoes will take longer to cook than smaller ones.
- Add the string beans to the same pot and boil them for 7-8 minutes. Drain the potatoes and add them to a large bowl that has been filled with ice water. This will cool them quickly and hel them stay bright green and vibrant.
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- In a large bowl, toss the potatoes with 1 tablespoon of the olive oil and some salt, then spread onto the lined baking dish. Season the chicken thighs with salt and pepper, rub on the remaining olive oil and top with the dried herbs. Nestle the chicken on top of the potatoes, close up the parchment or foil into a tight packet and transfer to the oven for 40 minutes.
- Carefully open up the packet, add in the crumbled feta, olives, cherry tomatoes and red wine vinegar and return to the oven, uncovered, until the potatoes are tender and the chicken is cooked through, 35 to 40 minutes. (Test the doneness by inserting a skewer into each thigh and checking the juices run clear.) Remove from the oven and serve fresh oregano leaves and lemon wedges.
GREEK ROASTED CHICKEN WITH POTATOES AND KALAMATA OLIVES ...
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Cuisine GreekCategory Main CourseServings 6Estimated Reading Time 4 mins
- Preheat oven to 375ºMix 2 tablespoons of the Greek seasoning with butter. Rub 3/4 of butter mixture under chicken skin (breasts and legand remaining mixture on the outside of chicken. Sprinkle 1 tablespoon of the remaining Greek seasoning over outside of chicken. Stuff 3 lemon halves inside the chicken cavity. Place chicken in roasting pan
- Mix potatoes, oil and remaining 1 tablespoon Greek seasoning. Arrange potatoes around chicken in pan
- Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from oven. Let stand 10 minutes
- Transfer vegetables to large skillet. Add olives, salt and pepper; cook and stir 1 to 2 minutes on low heat. Add spinach; cook and stir 1 to 2 minutes or until leaves wilt. Remove from heat. Gently stir in feta and juice of 1/2 lemon. Remove vegetables to large platter. Carve chicken and serve over vegetables
GREEK LAMB WITH POTATOES & OLIVES RECIPE | BBC GOOD FOOD
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- Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.
- Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.
- Bake for 50 mins or until the veg are tender (cover with foil if they’re getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread.
OVEN BAKED GREEK POTATOES [VIDEO] - SWEET AND SAVORY MEALS
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- Add the potato wedges to a large bowl and add the rest of the ingredients: olive oil, salt, pepper, dried thyme, dried rosemary, dried oregano, dried marjoram, red pepper flakes and lemon zest if using, minced garlic and capers.
- Toss until well coated and the ingredients and combined. Taste the mixture and adjust for salt, keeping in mind that feta will add some saltiness as well.
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- In a large, gallon-sized Ziplock bag, combine the vinegar, Dijon, olive oil, garlic, salt, and rosemary.
- Add the chicken and olives to the bag, seal tightly, and swish the chicken around until coated in the mixture. Refrigerate for at least 1 hour or overnight.
- Transfer the chicken and as much of the marinade as you can squeeze out of the bag into a 9 x 13 making dish or oven-proof skillet. Arrange the chicken in an even layer. Pour the white wine into the pan and season the chicken lightly with salt. Bake in the oven for 1 1/2 hours, until the chicken is very tender and the top is golden brown.
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- In a large baking sheet add the chicken, potatoes, peppers, red onions, lemon wedges, garlic, and tomatoes.
- Sprinkle with oregano, paprika, salt and pepper and drizzle with olive oil. Gently toss until well coated.
- Bake in the preheated oven for 25 minutes, or until chicken is cooked through and veggies are tender.
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