Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups

Cook Time: 20 min
Level: Easy
Yield: 6 servings


Ingredients

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled


Directions

Preheat oven to 400 degrees F.


Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.


To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.


To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

From: foodnetwork.com

Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
You'll also need: Metal skewers


Pine Nut-Orzo Salad

1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish


Directions

Preheat grill pan or outdoor grill to medium high.


Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.


While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.


Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

From: foodnetwork.com

Roasted Garlic, Feta and Walnut Dip, Toasted Flat Bread

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 medium bulb garlic, end cut off, 1 clove reserved
* 1 tablespoon extra-virgin olive oil, plus some for drizzling
* 1 cup walnut halves, toasted
* 1 1/2 cups feta cheese, crumbles
* 1/2 cup milk
* 1 teaspoon dried oregano
* 1/4 cup flat-leaf parsley, a handful of leaves
* Freshly ground black pepper
* 1/2 teaspoon crushed red pepper flakes
* 1 large clove garlic, reserved from above, cracked away from skin
* 4 flat breads or pitas, cut into wedges and toasted

Directions

Preheat oven or toaster oven to highest setting. Pour oil over cut
side of garlic bulb and rub into skin. Double wrap garlic in foil and
roast 20 to 25 minutes in toaster oven or hot conventional oven.

Combine walnuts, feta, milk, oregano, parsley, black pepper, red
pepper and garlic clove in food processor and pulse process until
spread is smooth. Scrape spread into serving dish with spatula.
Drizzle dip with extra-virgin olive oil and serve.

When you remove garlic from the oven, turn heat off. Arrange triangles
of cut pita or flat brad on a small tray or cookie sheet. Place bread
into the hot toaster oven or conventional oven. The bread will be
warmed through and lightly toasted in 5 minutes.