| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
Ingredients
- 2 tbsp olive oil
- 1 large white onion diced
- 4 cloves garlic minced
- 2 10 oz. packages frozen spinach defrosted and excess water removed, I squeeze out using cheesecloth
- 1/2 lb feta cheese crumbled
- 1-1/2 cups grilled chicken breast
- 1/2 cup Parmesan cheese grated
- 1 tsp white pepper
- 1 tsp dried oregano
- 15 phyllo dough sheets defrosted
- 1/2 cup Unsalted butter melted
Ingredients
|
|
Instructions
- Preheat oven to 350°. Butter a 9 X 13 baking dish and set aside.
- In a skillet, heat olive oil. Add in onion and sauté for about 3 minutes. Add the garlic and sauté for an additional 2 minutes. Add in spinach, feta, and diced chicken breast. Cook for an additional 5 minutes and remove from heat.
- In a small bowl beat the eggs and then stir in the parmesan cheese, pepper, and dried oregano. Allow the spinach mixture to cool for 5-10 minutes before adding in the eggs to prevent the eggs for setting.
- Melt butter in a small bowl.
- Carefully lay one sheet of phyllo dough into the prepared baking dish. With a pastry brush, brush the top of the phyllo dough with melted butter. Lay another sheet of phyllo dough on the top and brush with melted butter. Repeat until you have 5 sheets of phyllo dough.
- Spread the chicken and spinach mixture over the top of the phyllo dough. Layer with remaining 10 phyllo dough sheets, brushing each layer with the melted butter. With a sharp knife score the top layer of the phyllo dough into 8 evenly cut slices. Make sure not to cut into the filling.
Recipe Notes
This was a delightfully healthy recipe that can be eaten as a brunch item or an evening entree. In an effort to reduce the amount of the phyllo dough and butter, i slightly modified this recipe from a recipe found on Mariahs Pleasing Plates.
