Jul 13 2026
Restaurants›Martha's Exchange Restaurant & Brewery›Mediterranean Plate Recipe

Mediterranean Plate Recipe

Inspired by Martha's Exchange Restaurant & Brewery
Time1h
Serves4

Marinated Grilled Chicken, a slice of Spanakopita, Rice Pilaf & a Greek Salad.

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Ingredients

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Marinated Grilled Chicken

Spanakopita

Rice Pilaf

Greek Salad

Method

Marinated Grilled Chicken

  1. 1

    Prepare the Marinade

    In a bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.

  2. 2

    Marinate the Chicken

    Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours.

  3. 3

    Grill the Chicken

    Preheat the grill to medium-high heat. Remove chicken from marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side or until cooked through and juices run clear. Remove from grill and let rest.

Spanakopita

  1. 4

    Prepare the Filling

    In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent. If using fresh spinach, add it to the skillet and cook until wilted. If using frozen spinach, thaw and drain well before adding. Mix in the feta cheese, beaten egg, salt, and pepper.

  2. 5

    Assemble the Spanakopita

    Preheat the oven to 375°F (190°C). On a clean surface, lay out a sheet of phyllo dough and brush with olive oil. Layer 4-5 sheets, brushing each with olive oil. Place a portion of the spinach mixture at one end and roll it up tightly. Place on a baking sheet seam side down.

  3. 6

    Bake the Spanakopita

    Brush the top of the rolled Spanakopita with more olive oil and bake in the preheated oven for 25-30 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.

Rice Pilaf

  1. 7

    Sauté the Onion

    In a medium saucepan, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent.

  2. 8

    Cook the Rice

    Add the long-grain rice to the saucepan and stir to coat with the butter and onion. Cook for 2-3 minutes. Then add the chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Greek Salad

  1. 9

    Combine the Vegetables

    In a large bowl, combine the diced cucumber, tomatoes, sliced red onion, kalamata olives, and crumbled feta cheese.

  2. 10

    Make the Dressing

    In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.

  3. 11

    Dress the Salad

    Pour the dressing over the salad and toss gently to combine. Serve immediately.

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