Greek chicken and spinach casserole – gluten free

This is very easy to make, and will easily serve four people.  I used a 3 litre casserole dish for this.

Greek chicken and spinach casserole

Greek chicken and spinach casserole

1 onion, chopped,

2 cloves garlic, grated

100g frozen chopped spinach

1 cup rice, uncooked

1 tsp dried oregano

Zest and juice of a medium sized lemon

1/4 tsp pepper

500g skinless chicken breasts, cut into 2cm cubes

1 & 1/4 cups chicken or vegetable stock

100g feta cheese

Oil for frying, plus spray oil for the casserole dish

 

Preheat the oven to 160 celcius fan forced (180 if not).  Spray casserole dish and set aside.

Heat 1 tsp oil in a frypan over medium high heat, add onion and garlic and cook, stirring frequently, until onions have softened a little.  Add spinach and cook until defrosted and excess water has evaporated.  Put in casserole dish, stir in rice, lemon zest, oregano and pepper.

Fry chicken until browned all over.  Add to casserole dish and mix.  Pour in chicken stock.

Cover and place in oven for 30 minutes.  Remove and uncover.  Add the juice and stir to ensure rice is covered by liquid,  and sprinkle the feta on top.  Place back in oven and cook a further 10 minutes.

Chicken, fetta and spinach bake

This recipe came about one night when I had planned to make a chicken pie but was too tired to bother with pastry.  I had the classic flavours in the kitchen, so decided to see what happened if I lived up to my name!  The end result was very popular, it was so tasty that no-one missed the pastry. A new dish for the repertoire – something quick to prepare, easy to cook, ideal for a weeknight or anytime when you are short on time or just too tired to fuss.

Chicken, fetta and spinach bake

Chicken, fetta and spinach bake

I have also made it with frozen spinach and dressed it with a little lemon thyme.  The frozen spinach tends to break up and mix through the bake, so it gives a different appearance, although it tastes about the same.

Chicken, fetta and frozen spinach bake

Chicken, fetta and frozen spinach bake

Leftover barbecue chicken – I used about three quarters, but you could use a whole one

Handful of baby spinach, roughly chopped

12 cherry tomatoes halved (baked, they taste like honey, yum!)

200g fetta, cubed finely

1 tsp capers

3 eggs

1/2 cup milk

1/2 tsp cornflour

1 tbsp garlic powder granules

Salt and pepper to taste (the fetta and capers should be salty enough that you won’t need much, but I used a fair amount of pepper)

 

Preheat the oven to 170 Celcius fan forced, 190 if not.

Put everything but the eggs, milk and cornflour into a baking dish.  No need to even grease the dish.  Beat the eggs, milk and cornflour together in a small jug, pour over the ingredients in the dish.  Stir everything around until well mixed, bake for about half an hour (the chicken is already cooked, the baking is only to wilt and combine the other ingredients and cook the egg mix).

Enjoy.