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)
