Greek Rub

Enjoy any of the above recipes by clicking the photo. Top Left: Ultimate Roasted Garlic Chicken Top Right: Greek Artichoke Zucchini Rounds

 

 

 

 

Bottom Left: Greek Chicken Pot Pies

Ingredients

  • 1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed
  • 1 small onion
  • 1 lemon
  • 1 medium zucchini
  • 1 medium red bell pepper
  • 2 tsp (10 mL) olive oil
  • 1 1/2 lb (700 g) boneless, skinless chicken thighs
  • 1 can (10.7 oz/284 mL) condensed cream of chicken soup
  • 1 1/2 cups (375 mL) chicken broth
  • 1/4 tsp (2 mL) coarsely ground black pepper
  • 2 tbsp (30 mL) Greek Rub

Directions

  1. Preheat oven to 425°F (220°C). Unfold pastry sheet onto Large Grooved Cutting Board. Using narrow end of clear Food Chopper collar, cut out six pastry circles. Place circles on Large Round Stone with Handles; bake 14-16 minutes or until pastry is golden brown.

  2. Meanwhile, finely chop onion with Food Chopper. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL) zest. Juice lemon using Juicer to measure 3 tbsp (45 mL) juice. Using Ultimate Mandoline fitted with v-shaped blade, slice zucchini; cut slices into quarters with Santoku Knife. Dice bell pepper into 1/2-in. (1-cm) pieces.

  3. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Dice chicken using Chef's Knife. Combine chicken and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat using Chef's Tongs. Add onion and chicken to Skillet and cook 4-5 minutes or until chicken is no longer pink in center. Stir in zest, juice, soup, broth and black pepper; cook, stirring occasionally, 3-4 minutes or until mixture comes to a simmer. Add zucchini and bell pepper to Skillet; cook 2-3 minutes or until vegetables are crisp-tender.

  4. Remove baking stone from oven to Stackable Cooling Rack. Divide filling among serving bowls; top with puff pastry circles.

Yield:

  • 6  servings

Nutrients per serving:

Calories 300, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 100 mg, Carbohydrate 15 g, Protein 26 g, Sodium 860 mg, Fiber 2 g


 

 

Bottom Right: Greek Cheese Torta

Ingredients

  • 32 slices French baguette, cut 1/4 in. (6 mm) thick
  • Garlic Oil or olive oil
  • 1 pkg (10 oz/300 g) frozen chopped spinach, thawed and pressed dry
  • 2 pkg (8 oz/250 g each) cream cheese, softened
  • 2 tbsp (30 mL) Greek Rub
  • 2 pkg (4 oz each) crumbled feta cheese
  • 1/2 cup (125 mL) sun-dried tomatoes in oil, drained and patted dry
  • 3 tbsp (45 mL) shelled pistachios, coarsely chopped

Directions

  1. Preheat oven to 375°F (190°C). Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10-12 minutes or until bread is golden brown. Remove from oven; cool completely.

  2. Line small Stainless Mesh Colander with paper towels. Place spinach into Colander; wrap in paper towels and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.

  3. Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl or Tortilla Shell Baker with plastic wrap. Spoon one-third of the cheese mixture evenly over bottom. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.

  4. To serve, invert torta onto serving platter. Remove plastic wrap. Press pistachios onto top of torta. Serve with toasted baguette slices.

Yield:

  • 32  servings of about 1 tbsp (15 mL) spread and 1 baguette slice

Nutrients per serving:

Calories 130, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 10 g, Protein 4 g, Sodium 260 mg, Fiber 1 g

 

Cook's Tips:

If desired, 1 jar (7 oz) roasted red peppers, drained and patted dry, can be substituted for the sun-dried tomatoes. Toasted almonds can be substituted for the pistachios. Proceed as recipe directs.

If desired, 1 tsp lemon zest, 1/2 tsp dried oregano leaves and 1/4 tsp coarsely ground black pepper can be substituted for the Greek Rub.

Your favorite Pampered Chef Consultant, 
Delani Goeben
helping you make meals and memories!