Friday night I made a dish inspired by a recipe that I literally snapped a picture of from a magazine cover on the rack in the local grocery (is that illegal?) called Spanakopita Casserole. It just looked awesome. So, dreaming of the Greek chickeny, spinachy goodness, I took the basic flavor profile of Spanakopita, a little of this and that from the fridge, some techniques from another grain-based casserole, and voila! This comforting dish totally satisfied my craving!
Greek Chicken, Spinach, and Quinoa Bake
Nutrition Facts
Serving Size 242g (about 8 oz) Serves 6
Amount Per Serving
Calories 267
Total Fat 11.6g
Saturated Fat 3.5g
Cholesterol 93mg
Sodium 288mg
Total Carbohydrates 21.9g
Dietary Fiber 3.5g
Sugars 1.7g
Protein 19.3g
2 Tbsp olive oil
1 yellow onion, chopped
1/2 cup carrots, diced
2 medium cloves garlic, minced
1 9-10 oz bag fresh leaf (not baby) spinach
1 cup uncooked quinoa
1 1/2 cups water
1/2 cups chicken stock
1 1/2 cups shredded rotisserie chicken (or any left overs)
1/2 cup feta cheese
2 Tbsp finely chopped fresh mint
1 tsp dried oregano
2 eggs, beaten
salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Get your quinoa going. If you have already cooked quinoa left over, use that. Cook the quinoa according to package instructions with the mix of chicken stock and water and generous pinch of salt.
Sauté the onion and carrot with a pinch of salt until the vegetables are tender and translucent, about 7 minutes, adding the garlic about halfway through.
Add the spinach a handful at a time so you can fit it all in the pan and cook until all the spinach is wilted.
Transfer the vegetables to a bowl.
Add the quinoa, chicken, mint, oregano, feta and a few cranks of black pepper to the bowl.
Taste and add salt if needed.
Mix in two beaten eggs and transfer to a round or 9x9 inch baking dish.
Bake for 30 minutes or until it is bubbly and beginning to brown on top.
Let cool and settle for 5-10 minutes.
Serve.
Cook's Notes: Would be equally delicious with fresh kale.
The mint is optional, but it really brings out the Greek influence in the recipe.
You can dust the top with 2 Tbsp each freshly grated Parmesan and bread crumbs if you want a little crunch.
Greek Chicken, Spinach, and Quinoa Bake
Nutrition Facts
Serving Size 242g (about 8 oz) Serves 6
Amount Per Serving
Calories 267
Total Fat 11.6g
Saturated Fat 3.5g
Cholesterol 93mg
Sodium 288mg
Total Carbohydrates 21.9g
Dietary Fiber 3.5g
Sugars 1.7g
Protein 19.3g
2 Tbsp olive oil
1 yellow onion, chopped
1/2 cup carrots, diced
2 medium cloves garlic, minced
1 9-10 oz bag fresh leaf (not baby) spinach
1 cup uncooked quinoa
1 1/2 cups water
1/2 cups chicken stock
1 1/2 cups shredded rotisserie chicken (or any left overs)
1/2 cup feta cheese
2 Tbsp finely chopped fresh mint
1 tsp dried oregano
2 eggs, beaten
salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Get your quinoa going. If you have already cooked quinoa left over, use that. Cook the quinoa according to package instructions with the mix of chicken stock and water and generous pinch of salt.
Sauté the onion and carrot with a pinch of salt until the vegetables are tender and translucent, about 7 minutes, adding the garlic about halfway through.
Add the spinach a handful at a time so you can fit it all in the pan and cook until all the spinach is wilted.
Transfer the vegetables to a bowl.
Add the quinoa, chicken, mint, oregano, feta and a few cranks of black pepper to the bowl.
Taste and add salt if needed.
Mix in two beaten eggs and transfer to a round or 9x9 inch baking dish.
Bake for 30 minutes or until it is bubbly and beginning to brown on top.
Let cool and settle for 5-10 minutes.
Serve.
Cook's Notes: Would be equally delicious with fresh kale.
The mint is optional, but it really brings out the Greek influence in the recipe.
You can dust the top with 2 Tbsp each freshly grated Parmesan and bread crumbs if you want a little crunch.
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