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Chicken Spanakopita Casserole Recipe

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This recipe for Chicken Spanakopita Casserole is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fresh baby spinach
1 C butter
3 # chicken - cooked and shredded or cubbed
Salt to taste
Pepper to taste
2 shallots chopped fine
8 cloves garlic minced
1/4 C flour
1 C chicken broth
1 C half and half
8 oz crumbled feta cheese
3 T lemon juice
1 T chopped fresh Italian parsley
1 T chopped fresh thyme
1 package phyllo dough thawed
Directions:
Directions:
Preheat oven to 425º. Butter a 3 quart baking dish.

Heat 2 T butter in a skillet. Add a handful of spinach and cook until just wilted. Transfer to a colander and press out as much water as you can. Repeat with remaining spinach and add butter as needed.


In same skillet melt 1/4 C butter. Add shallots and garlic. Cook until softened, Stir in flour. Whisk in chicken broth. Increase heat to high and cook, whisking frequently, until thickened and bubbly. Whisk in half and half. Add feta cheese, lemon juice, and herbs. Remove from heat.

Layer in casserole dish chicken, spinach, cheese sauce.

Melt rest of the butter. Fold phyllo sheets in half, twist into a “flower” and press into the top of the dish. Continue until covered. Drizzle melted butter over the dough.

Bake for 15-20 minutes until phyllo is crisp and brown.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hr 15 minutes

 

 

 

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