Best 2 Chicken With Sun Dried Tomatoes Feta And Spinach In Phyllo Cups Recipes

Indulge in a taste sensation with our exquisite Chicken with Sun-Dried Tomatoes, Feta, and Spinach, masterfully encased in crispy Phyllo Cups. This delightful recipe combines succulent chicken, tangy sun-dried tomatoes, creamy feta cheese, and vibrant spinach, all enveloped in flaky phyllo pastry. The perfect balance of flavors and textures makes this dish an unforgettable culinary experience.

Savor every bite of our mouthwatering Chicken Souvlaki, marinated in a blend of aromatic herbs and spices, then grilled to perfection. Paired with a zesty tzatziki sauce and nestled in warm pita bread, this classic Greek dish will transport you to the Mediterranean with every bite.

For a quick and satisfying meal, try our simple yet flavorful Chicken Fajitas. Tender chicken strips are seasoned with a blend of Mexican spices and grilled until smoky and delicious. Serve with a variety of toppings such as grilled bell peppers and onions, pico de gallo, guacamole, and sour cream for a customizable and satisfying dish.

Explore the vibrant flavors of India with our Chicken Tikka Masala, a creamy and fragrant dish that combines tender chicken marinated in yogurt and spices, then simmered in a rich tomato sauce. Serve with fluffy basmati rice or naan bread for a complete and satisfying meal.

Satisfy your cravings for classic comfort food with our hearty and comforting Chicken and Dumplings. This classic American dish features tender chicken simmered in a savory broth, topped with fluffy dumplings that soak up all the delicious flavors. It's the ultimate comfort food that will warm your soul on a cold day.

Embark on a culinary journey with our diverse selection of chicken recipes, each offering a unique taste experience. From the Mediterranean flair of Chicken Souvlaki to the bold flavors of Chicken Tikka Masala, there's a recipe here to satisfy every palate.

Let's cook with our recipes!

SPINACH, FETA, AND SUN-DRIED TOMATO PHYLLO TRIANGLES

Spinach, Feta, and Sun-Dried Tomato Phyllo Triangles image

These are nice for entertaining because they can be frozen up to a month ahead and then popped into the oven. From Fine Cooking posted for ZWT 6 Greece.

Provided by cookiedog

Categories Spinach

Time 1h20m

Yield 6 dozen

Number Of Ingredients 13

Ingredients

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese (about 12 oz.)
3/4 cup roughly chopped of fresh mint
1/2 cup roughly chopped sun-dried tomato (oil-packed and drained)
1/2 cup pitted and roughly chopped kalamata olive
4 large eggs, lightly beaten
3 tablespoons chopped garlic
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
3/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1 (1 lb) package phyllo dough, thawed according to package directions (preferably a twin-pack)
1/2 lb melted unsalted butter, plus more as needed for baking

Steps:

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F In a large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper, and salt. Mix well.
Unroll the phyllo and lay it flat on a clean, dry surface. Cover completely with plastic wrap. Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise into equal 3-inch-wide strips. Spoon 2 teaspoons of filling on the lower end of each strip as shown in the left photo below. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked. Transfer to a baking sheet and cover with plastic. Repeat with the rest of the phyllo and filling until you run out of filling.
Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with melted butter and bake until golden brown, 15 to 20 minutes, switching the positions of the pans halfway through baking.
Make Ahead Tips. Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed, and return to the freezer. Bake as directed above (do not thaw the triangles first); baking time will be 20 to 25 minutes.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

Chicken, Feta Cheese, and Sun-Dried Tomato Wraps image

The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!

Provided by SMPETER

Categories World Cuisine Recipes European Italian

Time 3h45m

Yield 4

Number Of Ingredients 8

Ingredients

2 (4 ounce) skinless, boneless chicken breast halves
¼ cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
⅓ cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
¼ cup sun-dried tomato dressing

Steps:

In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 34.1 g, Cholesterol 44.1 mg, Fat 14.2 g, Fiber 4.1 g, Protein 20.7 g, SaturatedFat 3.3 g, Sodium 901.6 mg, Sugar 5.5 g

Tips:

Use high-quality ingredients to ensure the best flavor. Look for sun-dried tomatoes that are plump and have a deep red color, and use fresh spinach that is free of blemishes.
If you don't have phyllo cups, you can make your own by cutting phyllo dough into rounds and baking them in a muffin tin. Or, you can use wonton wrappers or even crescent roll dough.
Be careful not to overcook the chicken. It should be cooked through but still tender and juicy.
Serve the chicken cups warm or at room temperature. They're a great appetizer or main course.

Conclusion:

This recipe for Chicken with Sun-Dried Tomatoes, Feta, and Spinach in Phyllo Cups is a delicious and easy-to-make appetizer or main course. The combination of flavors and textures is sure to please everyone at your table. With a few simple tips, you can make sure that your chicken cups turn out perfectly every time. So next time you're looking for a quick and easy recipe, give this one a try!