I love to try and recreate tried and true recipes in to new and fun ones. I love Mediterranean food, especially Greek, so after enjoying the traditional Spinach Spanakopita’s, I wanted to try and make them more of a well-rounded meal instead of just the traditional vegetarian option. After adding the shredded chicken breasts to it, I found the spinach pies to be more filling and substantial, (and plus my husband tends to wrinkle his nose at a meal without MEAT!) These are great to make ahead and freeze, then when you are ready to enjoy, thaw in the refrigerator and bake as directed. These are great with a simple green salad, but my kids, (as most do) love to dip them in heated up jarred marinara sauce.
Chicken Spanakopita
Makes 10 Triangles
1 (12oz) package frozen chopped spinach, defrosted
2 large eggs, beaten
¼ cup crumbled feta cheese
½ cup shredded mozzarella cheese
1 rotisserie chicken, breasts only, skin removed and shredded
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
20 sheets frozen phyllo dough, defrosted
Olive Oil Spray
Preheat oven to 375 degrees.
Squeeze most of the water out of the spinach and place in a large bowl. Combine shredded chicken breasts, feta, mozzarella, eggs, salt and pepper with the drained spinach. Set aside.
Place one sheet of phyllo dough on a flat work surface with the long end in front of you. Spray with the olive oil spray just to cover evenly. Working quickly, place another sheet of phyllo dough on top of the first and spray again with the olive oil spray. Pile 4 layers total on top of each other this way, spaying each layer. Cut the sheets of phyllo in half lengthwise. Place ¼ cup of the chicken and spinach mixture on the shorter end and roll the phyllo up diagonally as if folding a flag. Fold first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a parchment lined sheet pan seam side down. Spray top with olive oil and sprinkle with kosher salt and bake for 30-35 min, until the phyllo is nicely browned and crisp. Serve hot with marinara sauce to dip and a tossed green salad.
