Category Archives: Finger Foods

Nov 04 2011
2 Comments
6P+, Chicken, Finger Foods, Main Course

Chicken Spanakopita Pockets with Tzatziki Dipping Sauce

Remember when I said I like Italian food?
I like Greek food, too…but I guess I just like ALL food. In fact, most of my favorite dishes are some kind of ethnic food (or a dessert.)
I had a hankering this week for Tzatziki Sauce and a freshly made pizza. Diners on Long Island have the most DELICIOUS Greek foods.
I skipped the pita, rolled up the sleeves on my 6-year-old college hoodie,  and put my wonton wrappers to work. And THIS is what happened:

The finished product. YUM.

Chicken “Spanakopita” Pockets with Tzatziki Dipping Sauce

Tzatziki sauce recipe adapted from allrecipes.com

Chicken Spanakopita Pockets are an original Kelly’s Stellar Kitchen recipe.

For the Tzatziki sauce:

  • 1/4 tsp salt
  • 1/2 cup peeled, shredded cucumber
  • 1 cup plain nonfat yogurt
  • 1/4 cup light sour cream
  • 1 tbsp lemon juice
  • 1 tbsp rice vinegar (I used organic, it was sodium free)
  • 1 tsp olive oil
  • 2 clove garlic, minced
  • 2 tbsp chopped fresh dill
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/2 tsp onion powder
  • freshly ground black pepper to taste
  1. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes.
  2. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning.
  3. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with pepper. Refrigerate until ready to use.
For the Chicken Spanakopita Pockets:
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • ½ medium red onion, minced
  • 8 oz raw chicken breast, ground (I used my food processor, but you could also buy ground breast if you choose)
  • ½ tsp basil
  • ½ tsp oregano
  • 2 cups fresh spinach
  • 2 tsp cornstarch
  • 5 tbsp water
  • 25 wonton wrappers
  • small bowl of water
  • cooking spray

For the Chicken Pockets:

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, saute 2 minutes.
  2. Add ground chicken, basil, and oregano and cook, breaking up chicken, until chicken is no longer pink.
  3. Add spinach and cook about 1 minute. Remove from heat and cover to wilt spinach.
  4. When spinach is wilted, combine the chicken mixture with cornstarch and water in a food processor. Pulse until well mixed. Preheat oven to 425.

    The mixture should be slightly moist, and stick together for easy scooping and measuring.

  5. Take one wonton wrapper and place 2.5 tsp chicken mixture in the middle of the wrap. Dip your finger in the bowl of water, and trace two edges of the wonton wrapper. Fold in half and pinch to seal.
  6. Repeat with remaining wraps.
  7. Place pockets on a baking sheet coated with non-stick cooking spray and bake for 8-10 minutes, until lightly browned.
Nutritional Information Per Serving of Tzatziki Sauce (1P+ for 1/4 cup, makes 5 servings):
Calories: 234
Carbs: 31
Fat: 8
Protein: 15
Fiber: 2
Sodium: 183
Nutritional Information Per Serving of Chicken Spanakopita Pockets(5P+ for 5 pockets, makes 5 servings):
Calories: 206
Carbs: 26
Fat: 2
Protein: 16
Fiber: 2
Sodium: 550
Nutritional Information from myfitnesspal.com