Chicken and Spinach Phyllo Pie
Prep
time: 30 Min
Cook time: 35 Min
Total time: 1 H & 5 M
Source: Adapted from Diethood
Ingredients
- 3 cups cubed (cooked) chicken breasts
- 1 cup part-skim Ricotta Cheese
- 2 garlic cloves , chopped
- 2 eggs
- 1/2 cup soft cheese (goat cheese, bleu cheese or feta cheese)
- 1/4 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- salt and fresh ground pepper , to taste
- 1 tablespoon olive oil
- 1 bag (6-ounces) spinach leaves
- 1 stick (8 tablespoons) butter, melted
- 16 phyllo sheets
Instructions
- Preheat your oven to 275, and butter up a 10" cast iron pan.
- Combine the eggs, cheese, ricotta, garlic, lemon juice and zest, salt/pepper into a mixing bowl, use a handheld mixer to blend on low speed, then set aside.
- Heat the olive oil, in a separate pan, add the cooked chicken and saute for about 3-4 minutes until it's heated through. Add the spinach, and cook for an additional 4-5 minutes.
- Remove from the heat, and add half of this mixture to the ricotta mixture, stirring well, then add the other half, set aside.
- Take the phyllo dough and count out about 7 sheets, lay in the buttered cast iron pan and add melted butter and brush it around. Add 7 more sheets, and add more butter and brush it around.
- Add the chicken ricotta spinach mixture and spread. Top with the remaining phyllo dough, brushing after each 3rd sheet with more melted butter.
- Bake for 30-35 minutes until evenly browned, remove from the oven and allow 10 minutes to become firm.
Serve with:
You could serve this as a dual main course, along a light soup, or add a fruit salad
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Notes:
Feb 12, 2023
I love this dish, it looks quite fancy, which it really isn't - but easily something you could make if you want to show off a little. Doesn't hurt that it is delicious. It's spanakopita in a skillet, with chicken.
All Photographs Copyright Tink's Kitchen and JSGrey
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