Chicken Spanakopita


Phyllo dough

4 boneless skinless chicken breasts

2 pounds spinach

2 and one-half cups feta cheese

1 medium onion

2 cloves of garlic, finely minced



one cup butter ( melted )


preheat oven to 350 degrees (F).Salt and pepper both sides of the chicken breasts lightly.In a large saute pan, melt about 2 tablespoons of butter on medium heat . Cook chicken on both sides for 3 minutes each side. take out of pan,leave butter in the pan , and set chicken aside.add in garlic and onions, and cook until onions start to turn translucent. Chop spinach and add to onions and garlic and cook until wilted.Turn off heat and add feta , salt and pepper to taste . on a board take about 2 sheets of phyllo dough. take melted butter and lightly brush.repeat layers of phyllo and butter for about 12 layers . on the top of each chicken breasts add about 3 tablespoons of the phyllo feta mixture .Wrap each breast in the phyllo . brush melted butter on top and lay on greased cookie sheet. put in preheated oven for about 30 minutes or until golden brown and internal temp of chicken is 170 degrees (F).


Spin on the classical greek Spanakopita but more filling.

Prep time:
Fillo Product:

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