Buttery and flakey, this savory treat can be enjoyed by all.
|Author: What's Cookin, Chicago?|
|Prep time: 20 minutes|
|Cooking time: 35 minutes|
|Total time: 55 minutes|
- 12 ounces package of frozen chopped spinach, defrosted and squeezed dry
- 2 large eggs, beaten
- 1/4 cup crumbled Feta cheese
- 1/2 cup mozzarella cheese
- 1 pound cooked chicken breast, shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup melted butter
- 1/2 cup canola or vegetable oil
- 1 package sheets frozen phyllo dough, defrosted
- Preheat oven to 375°F. Line a baking sheet with parchment.
- In a large bowl, combine the spinach, chicken, feta, mozzarella, eggs, salt and pepper together to create the filling. Set aside.
- In another small bowl, combine the melted butter and oil.
- Place one sheet of phyllo dough on a flat work surface with the long end in front of you. Brush with the phyllo with the butter and oil mixture using a pastry brush. Working quickly, place another sheet of phyllo dough on top of the first and brush with more butter and oil mixture. Layer 2 more phyllo pieces [4 pieces total] on top of each other this way, brushing butter and oil on 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 spanakopita on the prepared baking sheet, seam side down. Brush the tops of each piece with the butter and oil mixture and bake for 30-35 min, until the phyllo is nicely browned and crisp.