Spinach and Chicken Pie
By
Sharon Swanson, Indianapolis, Ind.
Simply delicious crisp phyllo pastries filled with chicken & spinach.
Preparation time
1 hour, 30 minutes
Cooking time
45 minutes
Total time
2 hours, 15 minutes
Yield
8 Servings
Ingredients
2 tablespoons butter
1 onion (large, chopped)
2 1⁄4 pounds chicken (ground)
30 ounces frozen spinach (chopped, thawed and squeezed dry)
1 1⁄2 teaspoons salt
1 teaspoon black pepper (ground)
1⁄2 teaspoon nutmeg (ground)
1⁄4 teaspoon red-pepper flakes
1 1⁄2 cups feta cheese (crumbled)
4 eggs (slightly beaten)
1 tablespoon fresh oregano (chopped)
8 phyllo dough (sheets, thawed, halved crosswise)
Instructions
Heat oven to 375 degrees. Grease 13 x 9 x 2-inch baking pan. Melt butter in large skillet over high heat. Add onion; reduce heat to medium; cook 5 minutes. Add chicken; cook 8 minutes, until no longer pink. Add spinach, salt, pepper, nutmeg and pepper flakes; cook 5 minutes. Transfer to large bowl. Stir in cheese, eggs and oregano. Place half sheet phyllo in bottom of pan. Coat with cooking spray. Repeat with 7 more half sheets, coating each sheet. Spread spinach mixture over top. Repeat with remaining 8 half sheets. Cut top layer in 8 equal pieces. Bake in 375 degree oven until browned, 45 minutes.
Recipe Type(s)
