Spanokopita with chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 red onion, diced1 packet of minced chicken, available at grocery stores3 cloves of garlic, minced2 cups of chopped fresh mushrooms1 cup chopped tomato1 tbsp red peppersalt/pepper to taste1 tbsp garlic pepper1 tbsp chopped fresh parsleyzest of 1/2 lemonjuice of 1/2 lemon2 cups fresh spinach1 cup rocket leaves1 ounce of chopped, low-fat fetatoasted pine nuts (optional, nutritional analysis not included with current recipe)
1. Preheat oven to 375 degrees F
2. Warm extra virgin olive oil in a saute skillet
3. Saute onion and ground chicken over med/high heat until the onions are transparent and the chicken is browned, about 6 minutes. Add the mushrooms and saute for 3 minutes. Lower the heat to medium, add the garlic, red pepper, s/p, parley and garlic pepper, saute for 1 minute. Add the tomatoes, and then slowly add the spinach and rocket in batches, stirring until each batch is incorporated. Lower the heat to low, and allow the mixture to blend.
4. Remove from heat, add the lemon rind, lemon juice and feta. Blend well.
5. Spray a baking dish with extra virgin olive oil spray.
6. Place 1 layer of phyllo dough in the dish, covering the remaining with a damp towel to prevent drying. Allow the ends to extend over the sides. Spray the dough with oil, making sure to spray the ends as well. Continue this step for three layers of dough. Place spinach mixture in an even layer in the middle of the dough. Repeat phyllo steps for the remaining 3 layers on top of the mixture. Fold the extended ends on top. Spray well.
7. Bake phyllo for 20 minutes, removing from oven when browned.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DESIREELC.
2. Warm extra virgin olive oil in a saute skillet
3. Saute onion and ground chicken over med/high heat until the onions are transparent and the chicken is browned, about 6 minutes. Add the mushrooms and saute for 3 minutes. Lower the heat to medium, add the garlic, red pepper, s/p, parley and garlic pepper, saute for 1 minute. Add the tomatoes, and then slowly add the spinach and rocket in batches, stirring until each batch is incorporated. Lower the heat to low, and allow the mixture to blend.
4. Remove from heat, add the lemon rind, lemon juice and feta. Blend well.
5. Spray a baking dish with extra virgin olive oil spray.
6. Place 1 layer of phyllo dough in the dish, covering the remaining with a damp towel to prevent drying. Allow the ends to extend over the sides. Spray the dough with oil, making sure to spray the ends as well. Continue this step for three layers of dough. Place spinach mixture in an even layer in the middle of the dough. Repeat phyllo steps for the remaining 3 layers on top of the mixture. Fold the extended ends on top. Spray well.
7. Bake phyllo for 20 minutes, removing from oven when browned.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DESIREELC.
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 8.0 g
- Cholesterol: 1.7 mg
- Sodium: 793.1 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.9 g
- Protein: 14.2 g
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