Chicken Spanakopita

I had two things in mind today,  use up some cooked chicken and a box of phyllo dough, and make it fun Saturday night food. Mission accomplished! While this is not low calorie or low cholesterol,  it is delicious!  This is one of the first times I have used phyllo dough,  so only one came out in a triangular shape.  I know this is a Greek dish,  but these would taste great dipped in warm marinara sauce!

Enjoy!





Recipe makes 20 pieces.


1 package 12 oz. fresh spinach
2 eggs, beaten
    1/4 cup feta cheese
    1/2 shredded mozzarella cheese
    1 lb shredded, cooked chicken
    Ground pepper to taste
    3/4 cup butter
    1/2 cup vegetable oil
    1 package defrosted phyllo dough

• Boil spinach and squeeze dry to remove excess water
• In a large bowl, combine spinach, chicken, feta, mozzarella, eggs and pepper, set aside
• In a small sauce pan, (or in the microwave)  melt butter and oil, mix together
• Place a piece of phyllo dough on wax paper and brush on butter mixture
• Repeat to make a layer of 4 pieces total
• Cut phyllo in half lengthwise
• Place 1/4 cup of mixture onto 1 end, and roll up diagonally as if folding a flag.  (first diagonal and then straight until the end of the sheet)
• Place on a greased baking sheet, seam side down
• Once finished, brush tops with remaining butter mixture
• Bake at 375 degrees 30-35 minutes, or until the phyllo dough is nicely brown and crisp. 

-Queenie Cuisine