I used a variation of Helene Bozakis' recipe that my mom uses, subbing scallions for the onion, ricotta for cottage cheese, half the spinach and eggs, and I'm starting to think her recipe is foolproof, because it was just as delicious as always.
Chicken Spanakopita
Serves 8
Printable Recipe
Half of a 12oz box of phyllo sheets
1 stick butter-melted
1 lb frozen chopped spinach thawed and squeezed until dry
1 bunch scallions thinly sliced white and green parts
3T olive oil
8 chicken breast filets cooked lightly on both sides
1 c. feta cheese - crumbled
1 lb. ricotta cheese
1/4 c. grated Parmesan
2 T chopped fresh dill
3 eggs slightly beaten
1/4 t. nutmeg
salt and pepper to taste
Lay cooked chicken breast filets on the bottom of a lightly greases 9x13 baking pan.
Cook scallions in oil until fragrant - about 2 minutes and add spinach. Stir and cook for 2 minutes longer or until no liquid is visible.
Combine ricotta, Parmesan and feta with eggs and blend well. Add dill, nutmeg and salt and pepper - mix.
Blend spinach and cheeses together until well combined - spoon over chicken breasts in pan.
Brush each sheet of phyllo with butter and layer on top of chicken and spinach until all phyllo sheets are used up. Brush top layer with butter and tuck ends into the side of the pan.
Bake at 350F for 45 minutes until golden and crisp.
Let stand 10-15 min. before cutting. Good served hot or cold.
10 comments:
Wow that looks delicious!!! I love the idea of adding chicken to the spanakopita!
Well Annie, there is a Greek dish called Kotopita (chicken pie), so you're thinking in the right direction.
Looks fab and and you handled phyllo like a champ.
Oooh, Peter! If the Greek Master says so, then it must be true! Thanks for the comments Peter and Judy :)
I love spanikopita! A great meatless dinner for our meatless Fridays!
I have always wanted to make this and I am going to give this a try. Wish me luck and I will let you know. It looks incredible and the ingredients sound perfect.
Anne
Yummy! I love the addition of chicken. I'll have to remember to make this with the spinach I have in the freezer
Now there's a novel idea. I like the recipe you used - I used nearly the exact recipe regularly and not only does it cut down the caloric count but it doesn't lose anything in flavour.
I can't get enough of spanikopita. The chicken addition is nice -- and I'll bet it would be just fine with a bottom crust.
Wow!! chicken spanakopita.....they are just delicious. they are looking great and I am sure that they taste great too. the combine ricotta enriches the taste of these spanakopita. Thanks for the recipe.
I just made this! Everyone enjoyed it. I did change the recipe slightly, because we are "watching" our diet choices- easily though, because all I did was buy the light or fat free version of the ingredients, like the butter, feta and ricotta. I couldn't find my supply of nutmeg, so next time I bet it'll be even better! Thanks so much!
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