Pull-apart spanakopita and chicken sliders
Dimitra's Dishes · ♥ 932 likes · 13.2K views · 7 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 tbsp balsamic glaze
- 1 package Hawaiian rolls
- 1 whole onion
Cook the finely chopped onion in a skillet with a little olive oil over medium heat until soft and golden, about 8 minutes.
- olive oil
- 3 cloves garlic cloves
Add the grated garlic and warm a few seconds until fragrant; overcooked or high-heat grated garlic burns and turns bitter.
Add the sliced scallions and cook over medium heat 1 to 2 minutes until soft.
- 6 whole scallions
- 1 lb baby spinach leaves
- salt
- freshly cracked black pepper
Add the spinach in batches, seasoning each with salt and pepper, over medium-high heat so it wilts and its juices evaporate.
- 1 block cream cheese
- 1 tsp dried dill
Off the heat, add the dill and the cream cheese and mix until melted.
- 300 g feta cheese
Crumble in the feta, mix, taste and adjust the salt and pepper; set aside.
- 1 whole rotisserie chicken
Shred the warmed rotisserie chicken into a big bowl, season with salt, toss with balsamic glaze and set aside.
- salt
- Gruyere cheese
variation: roast your own chicken drizzled with olive oil and seasoned with salt and pepper 25 to 30 minutes at 425F, cool and shred.
Slice the rolls in half horizontally without separating them and set the bottoms in a 9 by 13 inch pan.
Spread the spanakopita filling over, top with the shredded chicken, then the cheese, then the roll tops, pressing down a little.
- 3 tbsp salted butter
- ½ tsp granulated garlic powder
- 1 tsp dried oregano
Whisk the melted butter with the garlic powder and oregano and brush over the tops of the rolls.
variation: leave out the chicken for a vegetarian spinach and cheese version.
Serving and tasting