An easy greek spinach chicken bake, filled with spinach, salty feta cheese, garlic, grilled chicken, and a flakey buttery crust. A fun family dinner that everyone will love.
- 2 Tablespoons Olive Oil
- 1 Large White Onion, diced
- 4 Cloves Garlic, minced
- 2 (10 oz.) Boxes Frozen Spinach, defrosted and squeezed dry of water
- 1/2 lb. Feta Cheese, crumbled
- 1 1/2 Cups Grilled Chicken Breast, diced (about 1 large breast)
- 2 Eggs
- 1/2 Cup Parmesan Cheese, grated
- 1 Teaspoon Pepper
- 1 Teaspoon Dried Oregano
- 18 Phyllo Dough Sheets, defrosted
- 1/2 Cup Butter
- Preheat oven to 350°.
- Butter a 9×13 baking dish and set aside.
- In a skillet, heat olive oil.
- Add in onion and garlic. Sauté for 5 minutes or until the onions are translucent.
- 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 egg mixture so that the eggs do not scramble.
- Melt butter in a small bowl.
- At this point open the phyllo dough.
- 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 6 sheets of phyllo dough.
- Spread the spinach mixture over the top of the phyllo dough.
- Layer with remaining 12 layers of phyllo dough, brushing each layer with 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 filling.
- Bake for 40-45 minutes or until phyllo dough is golden brown.
- Serve immediately.
Dunk, slather, drizzle, smother. No matter how you sauce it, a spoonful of a special sauce makes everything taste better. Especially during summer grilling season, a good sauce can be the difference between another dry slab of grilled meat and a sumptuous meal.
Creamy and cooling, this Greek cucumber-yogurt sauce is perfect for summer. A dollop of real sour cream makes the naturally lean spread super luscious.
- 1/2 cup grated peeled English cucumber (about 4 ounces)
- 1/3 cup plain 2% reduced-fat Greek yogurt
- 1/3 cup sour cream
- 1 1/2 tablespoons chopped fresh dill
- 3/4 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 garlic clove, minced
- Place cucumber in a clean kitchen towel; squeeze to remove excess liquid.
- Combine cucumber and remaining ingredients in a bowl, stirring with a whisk.
- Chill 1 hour before serving. Refrigerate 1 to 2 days.
- On a lamb burger with thinly sliced red onion. Slather the bun with tzatziki, or make it a knife and fork burger—skip the top bun and instead top the patty with sliced onion and a spoonful of sauce.
- In a pita sandwich. Spread tzatziki in a pita half and fill with shredded lettuce, chopped tomatoes, olives, and grilled chicken.
- As a bagel topper. Instead of cream cheese, slather your Sunday bagel with tzatziki and smoked trout.
- Stirred into mashed potatoes. A spoonful of tzatziki adds all the creaminess and seasoning you need.
- Tossed with canned tuna for an instant tuna salad.
- 4 tablespoons unsalted butter
- ¼ cup olive oil
- 1 pound frozen phyllo pastry
- 4 bunches (3¼ pounds) fresh spinach, washed, stemmed, coarsely chopped
- 1½ cups finely chopped scallion, light-green and white parts only
- 1 cup finely chopped flat-leaf parsley
- 6 large eggs, beaten
- ½ pound small-curd cottage cheese
- 1 pound feta cheese, crumbled
- 2 tablespoons fresh chopped dill
- ¼ cup uncooked cream of wheat
- Heat oven to 350°F. In a small saucepan, melt butter and oil together over low heat. Brush an 11-inch-by-15-inch-by-2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.
- Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.
- Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.
- Bake 15 minutes, reduce heat to 300°F and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.
Makes one 11-inch-by-15-inch pie.