Cheesy Chicken Spanakopita
Inspired from traditional Greek recipe, this Cheesy Chicken Spanakopita is a one pot meal with nutrition rich greens and delicious chicken under flaky phyllo.
- 1 pound fresh spinach leaves (washed and chopped)
- 1 1/2 pounds boneless, skinless chicken breasts (chopped into 1-inch pieces)
- 6 tablespoons unsalted butter (divided)
- 1/2 cup chicken stock (adjust the quantity)
- 1/2 cup half-and-half
- 6 ounces feta cheese (crumbled)
- 3 white and light green parts of scallions (chopped)
- 1 small bunch dill (chopped )
- 6 to 8 phyllo sheets
- Freshly ground Pepper
1) Heat a skillet over medium heat and drop the spinach in batches for even cooking. Keep turning the spinach often until it shrinks nicely and leaves water. Transfer the cooked spinach to a colander and press out as much water as you can.
2) Heat a pan and melt 2 tablespoons butter in that. Add chicken, season it with salt and pepper. Cook the chicken by turning occasionally, until the edges turns golden. This process might take around 4 minutes. Once done, transfer the chicken to a platter to cool down.
3) Preheat oven to 425°F. Heat the same skillet with 2 tablespoon of butter and add flour, fry till it turns golden colour paste.
4) Pour the chicken stock and cook it by stirring often till it becomes a paste. Season this mixture with salt and pepper.
5) Now, pour in half-and-half and mix well. Next, add scallions, dill and feta cheese and stir well.
6) After the feta cheese melts, remove from heat and mix the chicken and spinach to it. Blend this mixture well.
7) Melt 2 tablespoon of butter in a saucepan. Now, lay a sheet of phyllo then brush with melted butter.
8) Set the buttery phyllo sheets on top of the chicken and spinach mixture, repeat the process until the skillet is filled in completely.
9) Bake them until phyllo turns crispy and golden in colour. After 20 minutes, remove from oven and serve warm.
Points to note:
- The sauce that we prepare tends to get thicken sometimes, add the chicken stock to adjust the consistency. Remember that the sauce even more thickens while baking.