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Read MoreCreamy Spinach & Feta Chicken Casserole
Drescription
Inspired by the flavors of spanakopita, here we put a spin on spinach pie and turn it into a casserole. Adding chicken provides protein, while plenty of garlic and onions add flavor. This recipe calls for 8 sheets of phyllo dough, so there's no need to cover them to keep them moist when assembling. If your sheets are larger than your dish, cut them or fold them in half so they fit.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup finely diced onion
- 4 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed, drained and squeezed dry
- 3 tablespoons all-purpose flour
- 1 (14 ounce) can artichoke hearts, rinsed and chopped
- 1 ½ cups low-sodium chicken broth
- 4 ounces nonfat or reduced-fat cream cheese, cut into cubes
- 3 cups diced cooked chicken breast
- 1 lemon, zested and juiced
- ½ cup crumbled feta cheese
- 8 sheets frozen phyllo dough, thawed in the refrigerator overnight
Directions
- Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until softened, about 5 minutes. Add garlic; cook until fragrant, 1 minute. Stir in spinach and flour; cook, stirring, until combined and mostly dry, about 2 minutes. Add artichokes, broth and cream cheese; stir until thickened, 1 to 2 minutes. Remove from heat. Stir in chicken, lemon zest, lemon juice and feta. Pour the mixture into the prepared baking dish.
- Place 1 phyllo sheet on top of the chicken mixture; brush with some of the remaining 2 tablespoons oil. Repeat the process with the remaining phyllo sheets and oil, stacking one on top of the other. Score the top of the casserole with a knife to make 8 slices. Bake until the top is golden brown, about 30 to 35 minutes. Let cool for 10 minutes before serving.
