RICOTTA SPINACH RECIPE RECIPES

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BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICO…



Bacon-Wrapped Chicken Stuffed with Spinach and Rico… image

These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!

Provided by Kitty KaBoom

Categories     Chicken Breasts

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4 stuffed chicken breasts

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach
4 skinless, boneless chicken breast halves
½ (15 ounce) container ricotta cheese
⅔ cup grated Parmesan cheese
½ teaspoon garlic salt
½ teaspoon onion powder
2 teaspoons Italian seasoning
salt and pepper to taste
8 slices thick sliced bacon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
  • Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
  • Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
  • Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
  • Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

Nutrition Facts : Calories 600.6 calories, CarbohydrateContent 7.5 g, CholesterolContent 133.5 mg, FatContent 43.2 g, FiberContent 1.9 g, ProteinContent 44.5 g, SaturatedFatContent 15.1 g, SodiumContent 1078.5 mg, SugarContent 0.7 g

SPINACH AND RICOTTA FILO PIE RECIPE - OLIVEMAGAZINE



Spinach and Ricotta Filo Pie Recipe - olivemagazine image

This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can make it ahead and cook it when you need it

Provided by olivemagazine

Categories     Dinner, Lunch

Total Time 50 minutes

Yield Serves 6

Number Of Ingredients 9

mild olive oil spray
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
250g young spinach
1 egg
250g ricotta, drained
1/2 tsp nutmeg, freshly grated
100g feta cheese
4 sheets (each roughly 38cm x 30cm)  filo pastry

Steps:

  • Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
  • Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
  • Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.

Nutrition Facts : Calories 189 calories, FatContent 11.2 grams fat, CarbohydrateContent 11.7 grams carbohydrates, FiberContent 1.6 grams fiber, ProteinContent 10.2 grams protein, SodiumContent 1 milligram of sodium

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SPINACH AND RICOTTA FILO PIE RECIPE - OLIVEMAGAZINE
This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can make it ahead and cook it when you need it
From olivemagazine.com
Total Time 50 minutes
Category Dinner, Lunch
Calories 189 calories per serving
  • Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.
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SPINACH AND RICOTTA FILO PIE RECIPE - OLIVEMAGAZINE
This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can make it ahead and cook it when you need it
From olivemagazine.com
Total Time 50 minutes
Category Dinner, Lunch
Calories 189 calories per serving
  • Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.
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