Greek Spinach Chicken Bake


Greek Spinach Chicken Bake

An easy greek spinach chicken bake, filled with spinach, salty feta cheese, garlic, grilled chicken, and a flakey buttery crust. A fun family dinner that everyone will love.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Large White Onion, diced
  • 4 Cloves Garlic, minced
  • 2 (10 oz.) Boxes Frozen Spinach, defrosted and squeezed dry of water
  • 1/2 lb. Feta Cheese, crumbled
  • 1 1/2 Cups Grilled Chicken Breast, diced (about 1 large breast)
  • 2 Eggs
  • 1/2 Cup Parmesan Cheese, grated
  • 1 Teaspoon Pepper
  • 1 Teaspoon Dried Oregano
  • 18 Phyllo Dough Sheets, defrosted
  • 1/2 Cup Butter

Preparation

  1. Preheat oven to 350°.
  2. Butter a 9×13 baking dish and set aside.
  3. In a skillet, heat olive oil.
  4. Add in onion and garlic. Sauté for 5 minutes or until the onions are translucent.
  5. Add in spinach, feta, and diced chicken breast.
  6. Cook for an additional 5 minutes and remove from heat.
  7. In a small bowl beat the eggs and then stir in the parmesan cheese, pepper, and dried oregano.
  8. Allow the spinach mixture to cool for 5-10 minutes before adding in the egg mixture so that the eggs do not scramble.
  9. Melt butter in a small bowl.
  10. At this point open the phyllo dough.
  11. Carefully lay one sheet of phyllo dough into the prepared baking dish.
  12. With a pastry brush, brush the top of the phyllo dough with melted butter.
  13. Lay another sheet of phyllo dough on the top and brush with melted butter.
  14. Repeat until you have 6 sheets of phyllo dough.
  15. Spread the spinach mixture over the top of the phyllo dough.
  16. Layer with remaining 12 layers of phyllo dough, brushing each layer with melted butter.
  17. With a sharp knife score the top layer of the phyllo dough into 8 evenly cut slices. Make sure not to cut into filling.
  18. Bake for 40-45 minutes or until phyllo dough is golden brown.
  19. Serve immediately.
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Pastitsio


Pastitsio

Ingredients

  • 2-1/2 cups uncooked penne pasta
  • 2 tablespoons butter, melted
  • 1 cup grated Parmesan cheese
  • 1-1/2 pounds ground sirloin
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup shredded Parmesan cheese, divided

Béchamel Sauce

  • 1/2 cup butter, cubed
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 2 large eggs

Preparation

  1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese.
  2. Transfer to a greased 13×9-in. baking dish.
  3. Preheat oven to 350°.
  4. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain.
  5. Add garlic; cook 2 minutes longer.
  6. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta.
  7. Sprinkle with 1/2 cup shredded Parmesan cheese.
  8. In a large saucepan, melt butter.
  9. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  10. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly.
  11. Bring to a gentle boil; cook and stir 2 minutes.
  12. Pour over beef mixture.
  13. Sprinkle with remaining cheese.
  14. Bake, covered, 20 minutes.
  15. Bake, uncovered, 30-40 minutes longer or until golden brown.

Yield: 12 servings.

Spanakopita


Spanakopita

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup finely chopped fresh dill
  • 6 scallions, finely chopped
  • 2 small leeks, finely chopped
  • 3 pounds frozen chopped spinach, defrosted, rinsed, and squeezed to remove excess liquid
  • Coarse salt and freshly ground black pepper
  • 12 to 16 ounces whole-milk ricotta cheese
  • 6 ounces feta cheese, crumbled
  • 1/4 cup freshly grated Parmesan cheese
  • 3 large eggs
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 package 12-by-17-inch sheets phyllo, such as Apollo #4

Preparation

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add dill, scallions, and leeks and cook, stirring, until scallions and leeks are soft and translucent, about 5 minutes.
  3. Add spinach and cook, stirring, until heated through and well combined, about 2 minutes more.
  4. Season with salt and pepper.
  5. Transfer spinach mixture to a large bowl; transfer bowl to refrigerator until cooled, about 20 minutes.
  6. Add ricotta, feta, and Parmesan cheeses to cooled spinach mixture. Lightly beat 2 eggs and add to spinach mixture; stir to combine.
  7. Cover and refrigerate until ready to use.
  8. Brush a 3-inch-deep, 9-inch-by-13-inch baking dish with butter. Trim phyllo to size of pan. Working quickly and keeping remaining phyllo covered with plastic wrap topped with a warm towel to keep moist, place one sheet of phyllo in prepared baking dish and brush with butter; top with another sheet.
  9. Repeat process until you have 10 sheets of phyllo in baking dish.
  10. Pour spinach mixture into baking dish. Top with another 10 layers of phyllo, tucking edges to seal and brushing with melted butter between each layer. Transfer to refrigerator until firm, 15 to 20 minutes.
  11. Preheat oven to 375 degrees. Lightly beat remaining egg and set aside.
  12. Remove spanakopita from refrigerator and, using a sharp knife, gently cut through the top layer of phyllo to create eight 5-by-2 1/2-inch pieces.
  13. Brush with beaten egg and transfer to oven.
  14. Bake until golden, 45 to 60 minutes.
  15. Remove from oven and let stand 5 to 10 minutes before serving.

Springform Pan Variation

  1. Layer half the filo in the base and sides of a buttered 24cm-diameter, 4cm-deep metal pie dish, allowing pastry to overhang.
  2. Spoon in spinach mixture, fold in filo edges and loosely place remaining filo on top to cover.
  3. Brush pie with melted butter, bake until cooked through (1-1½ hours; cover loosely with foil if it starts to brown too quickly).
  4. Cool in dish for 5 minutes, then turn out, slice, and serve warm with a simple olive and herb salad.

Tzatziki Sauce


Tzatziki Sauce
Dunk, slather, drizzle, smother. No matter how you sauce it, a spoonful of a special sauce makes everything taste better. Especially during summer grilling season, a good sauce can be the difference between another dry slab of grilled meat and a sumptuous meal.

Creamy and cooling, this Greek cucumber-yogurt sauce is perfect for summer. A dollop of real sour cream makes the naturally lean spread super luscious.

Ingredients

  • 1/2 cup grated peeled English cucumber (about 4 ounces)
  • 1/3 cup plain 2% reduced-fat Greek yogurt
  • 1/3 cup sour cream
  • 1 1/2 tablespoons chopped fresh dill
  • 3/4 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

Preparation

  1. Place cucumber in a clean kitchen towel; squeeze to remove excess liquid.
  2. Combine cucumber and remaining ingredients in a bowl, stirring with a whisk.
  3. Chill 1 hour before serving. Refrigerate 1 to 2 days.

Use It

  • On a lamb burger with thinly sliced red onion. Slather the bun with tzatziki, or make it a knife and fork burger—skip the top bun and instead top the patty with sliced onion and a spoonful of sauce.
  • In a pita sandwich. Spread tzatziki in a pita half and fill with shredded lettuce, chopped tomatoes, olives, and grilled chicken.
  • As a bagel topper. Instead of cream cheese, slather your Sunday bagel with tzatziki and smoked trout.
  • Stirred into mashed potatoes. A spoonful of tzatziki adds all the creaminess and seasoning you need.
  • Tossed with canned tuna for an instant tuna salad.

Pastitsio


Pastitsio
Ingredients

  • 2-1/2 cups uncooked penne pasta
  • 2 tablespoons butter, melted
  • 1 cup grated Parmesan cheese
  • 1-1/2 pounds ground sirloin
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup shredded Parmesan cheese, divided

Bechamel Sauce

  • 1/2 cup butter, cubed
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 2 eggs

Preparation

  1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese.
  2. Transfer to a greased 13×9-in. baking dish.
  3. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain.
  4. Add garlic; cook 2 minutes longer.
  5. Stir in tomato sauce, salt and cinnamon; heat through.
  6. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese.
  7. In a large saucepan, melt butter.
  8. Stir in flour, salt and pepper until smooth; gradually add milk.
  9. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  10. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly.
  11. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
  12. Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.

Yield: 12 servings.

Raspberry Balsamic and Pecan Encrusted Rack of Lamb


Raspberry-Balsamic-and-Pecan-Encrusted-Rack-of-Lamb
Ingredients

  • 2 Racks French-Cut Lamb, about 8 bones per rack
  • 1/3 Cup Crushed Pecans
  • 1/4 Cup Devo Raspberry Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • 2 Teaspoons Fresh Rosemary, finely chopped
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Salt

Preparation

  1. Trim the excess fat from the lamb.
  2. In a large plastic bag, mix together the vinegar, olive oil, and rosemary.
  3. Add the racks of lamb and allow them to marinate in the refrigerator overnight.
  4. Preheat the oven to 450 degrees.
  5. Remove the lambs from the bag and rub them down with the salt and pepper. Then roll them in the crushed pecans. If they are having a hard time sticking, put some more of the marinade on them to give the pecans something to cling to.
  6. Place the racks of lab in a roasting pan and cover the tips of the bones in tin foil so that they do not char while cooking.
  7. Cook for 20 minutes, then lower the heat to 400 and cook for another 10 to 15 minutes, or until the lamb has an internal temperature of at least 145 degrees Fahrenheit.
  8. Serve immediately.

Spanakopita


  • 4 tablespoons unsalted butter
  • ¼ cup olive oil
  • 1 pound frozen phyllo pastry
  • 4 bunches (3¼ pounds) fresh spinach, washed, stemmed, coarsely chopped
  • 1½ cups finely chopped scallion, light-green and white parts only
  • 1 cup finely chopped flat-leaf parsley
  • 6 large eggs, beaten
  • ½ pound small-curd cottage cheese
  • 1 pound feta cheese, crumbled
  • 2 tablespoons fresh chopped dill
  • ¼ cup uncooked cream of wheat
  1. Heat oven to 350°F. In a small saucepan, melt butter and oil together over low heat. Brush an 11-inch-by-15-inch-by-2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.
  2. Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.
  3. Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.
  4. Bake 15 minutes, reduce heat to 300°F and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.

Makes one 11-inch-by-15-inch pie.