Wednesday, September 8, 2010

recipe help needed.

Can anyone help me figure out how to make this recipe to place in freezer for once a month cooking? 

Spinach & Chicken PieRecipe

Source: my buddy - Gino (from his restaurant in Toronto)
Brief Description: Mediterranean classic made rich in one meal Servings : 8 servings
Prep time : 30 mins.
Cook time : 18 -20 mins.
Total time : 50 mins (roughly) Ingredients:



2 Tbs. butter

1 lg. onion,chopped

2 1/4lbs. ground chicken

3 pkgs.(10 oz .ea.)frozen chopped spinach,thawed and squeezed dry

1/2tsp salt

1 tsp. ground black pepper

1/2 tsp. ground nutmeg

1/4 tsp. red pepper flakes

1 1/2cups crumbled feta cheese

4 eggs,lightly beaten

1 Tbs. chopped, fresh oregano

8 sheets phyllo dough,thawed,halved crosswise

Directions:

Heat oven to 375.

Coat 13x9" baking pan with spray. Melt butter in large skillet over high heat. Add onion and reduce heat to med.;cook 5 mins. Add chicken and cook 8 mins,until no longer pink. Add spinach,salt,pepper,nutmeg and red pepper flakes;cook 5 mins. Transfer to large bowl. Stir in cheeses,eggs and oregano.

Place 1/2 sheet of phyllo in bottom of pan. Coat with spray. Repeat with 7 more half sheets,coating each.Spread spinach mixture over the top. Repeat with remaining 8 half sheets. Cut top layer into 8 equal pieces.

Bake at 375 for 45 mins.,until top is brown. Recut to serve.

2 comments:

Tricia@onceamonthmom.com said...

I obviously haven't tested this recipe but my instincts would tell me to prepare it up the point of baking as directed and then freeze. You will likely get best results on cooking if you bake it from a frozen state for approximately 2x as long. You may want to put foil over it for the first half or around the crust at least so it doesn't burn.

The reason for cooking from frozen? Eggs tend to be a bit watery when defrosted and this should cut down on some of making the crust soggy.

Good luck!

Coffee Please!?! said...

Thanks Tricia - appreciate your help!!! :)