Grilled Greek Chicken with Tomato, Onion, Feta & Spinach

As I mentioned in my Greek potatoes post, Steve & I are regulars at Athenian Room in Chicago. I borrowed their concept and put a twist his favorite dish: Athenian Kalamata Chicken with fries. The chicken is very succulent as it soaking in the Greek marinade for hours, and the bites of the crispy potatoes topped with feta, onion and spinach will blow your palate away. 

Ingredients

2 boneless skinless chicken breasts (I used Empire Kosher Organic) 
1 bag spinach, rinsed 
1/2 cup extra virgin olive oil, plus 1 tablespoon for spinach 
1/2 cup of grape tomatoes, sliced lengthwise
1/4 cup of red wine vinegar  
2 tablespoons crumbled feta 
1 small onion, sliced
1 teaspoon of Cavender's Greek Seasoning
1 bunch fresh oregano, leaves picked
3 cloves garlic, minced and separated
Juice of 1 to 2 lemons
Kosher salt and freshly cracked black pepper



preparation

in a medium bowl, whisk together the olive oil, oregano, 2 cloves of garlic and lemon juice and salt and pepper, to taste.  Place the marinade along with the chicken in a large zip-lock bag or storage container. Shake to coat. Refrigerate up to 24 hours before or marinate for at least 30 minutes.  Remember to set out the chicken before grilling


Place the grill pan over medium-high heat until very hot. Place the chicken, skin side down and cook for about 6-8 minutes per side. Cook until lightly browned and cook thoroughly. Instant read thermometer should read at 175 degrees at the thickest part. 

In a bowl, combine and toss feta, tomato, and onion with the red wine vinegar and little dash of Cavender's Greek Seasoning or to taste. 

Meanwhile the chicken is grilling, you would begin to saute the spinach. Heat the one tablespoon of olive oil in a large saute pan or skillet over medium heat. Add the spinach to the pan or skillet and cover; allow to cook for 5 minutes. Stir in the garlic and cook for another 5 minutes or so. Remove from heat. 

Plate the grilled chicken over Greek potatoes. Place spinach and tomato-feta-onion mixture over the  grilled chicken and serve! Enjoy! 

{Skinny} Spinach, Onion & Feta Tart (Spanakopita)

A girl tries to eat and cook skinny. My friend, Becki, and I love heading to Athenian Room for a weeknight girl’s dinner. She is a strict vegetarian so we split the spanakopita and have Greek salads. We have countless conversions on how greasy their spankopita is, so the skinny in me decided to create a healthier version. Working with phyllo (filo) dough can be a hassle and intimidating but the outcome is delicious.  Stay Calm and Carry (Phyllo) On.

ingredients

1 medium onion, finely chopped

1 bunch organic spinach bunch, roughly chopped

1 egg 

½ cup of goat’s milk feta

1-2 Tablespoons of olive oil

1 Package phyllo (filo) dough (using eight 17”x12” phyllo sheets)***

4-5 Tablespoons of ghee (I used Purity Farms Ghee) or olive oil. 
Ghee is a healthier substitute for butter is a staple in Indian and Ayurveda cooking. 

Parchment paper

Pastry Brush 

***Will be posting an upcoming recipe on remaining phyllo (filo) sheets
Parcels of Tomato, Feta & Basil

preparation

Remove phyllo (filo) dough from the refrigerator 30 minutes before starting preparation.

Preheat oven to 375 degrees

Heat olive oil in skillet over medium high heat. 

Cook onions for about 2 minutes and add spinach and cook for 4 minutes or until wilted. 

Remove and place in a bowl.  

In the same bowl, add egg and feta and mix until combined. 

Add salt and pepper only if needed.

Prepare the parchment paper by tearing sheets large enough so an entire sheet of phyllo can be flat with excess paper. 

Placing parchment paper on top of a baking sheet.

In a saucepan, melt the butter.  Set aside and make sure to have your brush ready.

Place the 8 sheets of Phyllo (filo) dough on a clean dishtowel. 

Make sure to keep the dough flat.  Cover with another clean dishtowel. 

Dampen and wring out a third dishtowel and lay that flat on top of the second dishtowel. You must keep the dough moist!

Take one sheet of phyllo at a time, keeping the rest under the dishtowels.

Place sheet one of phyllo on the parchment paper. Brush it with butter.

Take another sheet of phyllo and place over sheet one. 

Brush sheet two with clarified butter. Repeat until all eight phyllo sheets are buttered and laid on top of one another.

Spoon the mixture of spinach, onion, feta and egg onto the center of the pile of phyllo sheets and spreading it evenly being sure to leave a frame of phyllo dough.

Fold the edges of dough upward and inward, creating an outer crust or rim. Lightly brush the folded crust with butter.  

Place baking sheet with prepared tart in the oven. 

Bake for about 20 minutes or until golden.

Serve warm or at room temperature.  Serves 4-6