Recently I was in the mood for a dinner that is not the same classics we put on rotation. Where are you at with phyllo dough? I think it is pretty fun. This dish is still simple and fast like lots of weeknight dinners, but refreshing for its flavors and the phyllo dough you do not see every night. I love ricotta. And the lemon juice is very nice as well. I have recently become much more loyal to fresh squeezed lemons rather than store-bought juice!
SPINACH & FETA CHICKEN PIE
Serves 3-4
15 ounces ricotta
1 tablespoon lemon juice
2 chicken breasts, cooked and shredded
1 cup spinach
2 green onions, sliced
1 egg
3/4 cup feta
1 teaspoon dill
1/4 teaspoon nutmeg
2 cloves garlic, minced
20 sheets phyllo dough
Olive oil cooking spray
Salt & pepper
Preheat oven to 350 degrees. Stir together ricotta, lemon juice, shredded chicken, spinach, green onions, egg, feta, dill, nutmeg, garlic, and salt & pepper. Layer ten sheets of phyllo dough into a glass pie pan, spraying olive oil cooking spray between each. Spoon filling onto dough and spread into an even layer. Top with remaining dough sheets using the same process. Gently seal edges of dough. Bake for 30 minutes.
- 15 ounces ricotta
- 1 tablespoon lemon juice
- 2 chicken breasts, cooked and shredded
- 1 cup spinach
- 2 green onions, sliced
- 1 egg
- ¾ cup feta
- 1 teaspoon dill
- ¼ teaspoon nutmeg
- 2 cloves garlic, minced
- 20 sheets phyllo dough
- Olive oil cooking spray
- Salt & pepper
- Preheat oven to 350 degrees.
- Stir together ricotta, lemon juice, shredded chicken, spinach, green onions, egg, feta, dill, nutmeg, garlic, and salt & pepper.
- Layer ten sheets of phyllo dough into a glass pie pan, spraying olive oil cooking spray between each. Spoon filling onto dough and spread into an even layer.
- Top with remaining dough sheets using the same process. Gently seal edges of dough.
- Bake for 30 minutes.