Joanne’s Famous THREE CHEESE SPINACH PIE. (Aussie version of the traditional Spanakopita!)

Here is Joanne’s famous signature dish – she entered this video into Paula Deen’s Cooking Contest, sponsored by Philadelphia Cream Cheese.

This recipe is for Joanne’s Australian interpretation of  Greek Spinach Pie (Spanakopita). It contains Ricotta, Feta and Cream Cheese with Chives & Onions. This amazing pie just melts in your mouth. You can’t just have one piece – you’ll find yourself going  for a second piece and take the 3rd home!

Here’s the recipe:

Prep time: 30 minutes | Cook time: 40 minutes | Total time: 1 hour 10 minutes | Servings: 10

• 1 Large Onion Diced
• 1 Bag Frozen Spinach (1lb/4oz)
• 8 ounce(s) of Philadelphia Cream Cheese, Chives and Onions
• 1 Stick of Butter
• 6 ounce(s) of Feta Cheese
• 15 ounce(s) of Ricotta Cheese
• 1 Box Fillo Pastry
• 4 tsp. of Olive Oil to Sprinkle
• 8 ounce(s) of Philadelphia Cream Cheese (1/3 Less Fat)
• 1 Egg

Steps

1. Drizzle 2 tsp of oil in Pan. Place 1 diced onion and let it sweat, for 5 min. Place frozen Spinach in the pan with the onions. Sprinkle Pepper. Cook untill Spinach is defrosted. In another pan, melt the 1 stick of butter and leave to the side. In another bowl add, the 8oz Chives and Onions , Cream Cheese, 8oz Cream Cheese,Feta cheese, Ricotta Cheese, and the pour the onions and Spinach all together and mix untill the Cream Cheese

Medallions of Chicken in a Brandy Cream Sauce.

And… another video submitted to Paula Deen’s contest…. This dish has become my signature dish and is requested wherever I go.

I was inspired to create this recipe by a similar dish I once had at one of my favorite local restaurants. Tender chicken medallions, stuffed with my “instant” creamed spinach made from fresh spinach and Philadelphia cream cheese with chives and a slice of proscuitto. These amazing morsels are smothered with a creamy, velvety brandy-cream sauce, with caramelized onions, spinach and chopped proscuitto and served over pasta shells. If your mouth is not watering already, be prepared. This heavenly, creamy pasta feast will leave you wanting for more, I promise! Comfort food at its best – satisfying, delicious and whipped up in less than an hour. So easy….so heavenly…can you say YUMM?

Here’s the recipe:

Prep time: 35 minutes | Cook time: 20 minutes | Total time: 55 minutes | Servings: 6

• 4 skinless, boneless chicken breasts, butterflied and slightly pounded until even and thin
• 8 slices of proscuitto
• 3 cup(s) of fresh spinach, roughly chopped
• 2 cup(s) of chicken broth
• 6 tbsp. of butter
• 3 tbsp. of olive oil
• 2 medium onions, sliced
• 1/3 cup(s) of brandy or cognac
• 2 8 ounce packages of Philadelphia Original Cream Cheese
• 1 6 ounce container of Philadelphia Cream Cheese with Chives
• 3 ounce(s) of grated cheese – Fontina, Asiago, Parmesan or Romano all work perfectly for this dish
• 1 pound(s) of of your favorite pasta. I prefer pasta shells as they hold the sauce nicely
• 1 tsp. of black pepper
• 1/2 tsp. of salt – to taste
• 1 tbsp. of fresh, chopped parsley

Steps

1. To stuff the chicken breasts:
2. Season lightly with salt and pepper
3. Top each chicken breast with 1 slice proscuitto
4. Spread a generous tablespoon of Philadelphia cream cheese with chives on top of proscuitto
5. Sprinkle a handful of fresh, chopped spinach on top of cream cheese and proscuitto filled chicken breast
6. Top with some grated cheese of your choice
7. Roll the stuffed chicken into a tight roll, then wrap in aluminum foil. Seal tightly.
8. Repeat these steps with the remaining 3 chicken breasts
9. Bake the chicken “rolls” at 450 degrees for 15 minutes in a PRE-HEATED oven
10. After the chicken has baked for 15 minutes:
11. Remove from oven. Open each “package” of chicken rolls and dab with butter.
12. Bake the uncovered chicken for an additional 20 minutes at 450 degrees
13. While your chicken is baking:
14. Sautee 2 medium sliced onions in 4 tbsps of butter and 3 tbsps of olive oil until golden brown and caramelized; approximately 15 minutes over medium-high heat
15. While onions are browning, fill a large pot with cold water, add salt until the taste of the water resembles the saltiness of the ocean. Bring water to boil and cook pasta according to directions on the box
16. In the meantime – once onions are golden brown, add 1/4 cup of brandy or cognac to the hot pan. Let cook for 1 minute, then add 2 cups of chicken broth
17. Add 16 ounces of Philadelphia (Original) cream cheese to the pan and stir for a couple of minutes, until cream cheese melts into the sauce and is incorporated fully.
18. Once the sauce is smooth and the cream cheese is fully incorporated, add the remaining (2 cups) of chopped, fresh spinach
19. Roughly chop the remaining 4 slices of proscuitto and add to the sauce – stir to incorporate
20. Remove pan from heat; Top with approx. 1 ounce of grated cheese of your choice. Season with salt and pepper to taste
21. After the chicken has baked for 20 minutes (you may want to set your timer), remove from oven and slice into 1/2 inch thick slices
22. Once pasta is al dente, drain. Shake well to drain all excess water.
23. Place pasta in serving bowl
24. Top with chicken slices. (Optional: Reserve a few chicken slices and add later to dress up this dish)
25. Top pasta and chicken with the brandy Philly cream sauce. Spread out evenly.
26. Arrange the reserved chicken slices on top of the sauce.
27. Top with remaining grated cheese and sprinkle with some chopped fresh parsley (optional)
28. Dig in and enjoy!!!

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