Name: Creamy Chicken Spanakopita Bake
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 4 c. shredded cooked chicken -; 10 oz. frozen spinach, thawed, excess moisture squeezed out -; 8 oz. feta -; 1 1/2 c. Whole Milk Greek Yogurt -; 4 cloves garlic, finely chopped -; 3 tbsp. Chopped fresh dill -; 3 tbsp. chopped fresh parsley -; 1/4 tsp. crushed red pepper flakes -; Kosher salt -; Freshly ground black pepper -; Extra-virgin olive oil, for brushing -; 8 (18" x 14") sheets phyllo dough, thawed if frozen -; Flaky sea salt -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Chicken Spanakopita Bake

1. 4 c. shredded cooked chicken -

2. 10 oz. frozen spinach, thawed, excess moisture squeezed out -

3. 8 oz. feta -

4. 1 1/2 c. Whole Milk Greek Yogurt -

5. 4 cloves garlic, finely chopped -

6. 3 tbsp. Chopped fresh dill -

7. 3 tbsp. chopped fresh parsley -

8. 1/4 tsp. crushed red pepper flakes -

9. Kosher salt -

10. Freshly ground black pepper -

11. Extra-virgin olive oil, for brushing -

12. 8 (18" x 14") sheets phyllo dough, thawed if frozen -

13. Flaky sea salt -

How to cook deliciously - Creamy Chicken Spanakopita Bake

1. Stage

Preheat oven to 400°. In a large bowl, mix chicken, spinach, feta, yogurt, garlic, dill, parsley, and red pepper; season with kosher salt and black pepper.

2. Stage

Brush a thin layer of oil over bottom and sides of a 13" x 9" baking pan. Lay one sheet of phyllo in bottom of pan, pressing up sides. Brush with a thin layer of oil. Repeat 3 more times so there are 4 layers of phyllo. Spread chicken mixture over phyllo in an even layer. Top with a sheet of phyllo and brush with more oil. Repeat with remaining phyllo so that there are 4 layers on top of chicken mixture. Brush with oil; sprinkle with sea salt.

3. Stage

Bake casserole, covering with foil if edges darken too quickly, until phyllo is golden brown, 30 to 35 minutes. Let cool 10 minutes before slicing.