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Chicken & Spinach Phyllo Bake

A chicken, spinach and cheese casserole baked between flaky layers of phyllo (or filo) dough.
Chicken & Spinach Phyllo Bake

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Servings: 4
Total Time: 1 hour 45 minutes
Recipe by: Frankie

Ingredients

2 boneless skinless chicken breasts (about 1 1/2 lbs)
10 oz frozen spinach, thawed
1/4 cup olive oil
1 cup shredded monterey jack cheese
1 TBSP lemon juice
2 cloves garlic, minced
1/2 cup fresh grated parmesan cheese
2 eggs
20 sheets of phyllo dough, thawed
salt & pepper

Directions

1. Generously season the chicken breasts with salt and pepper. In a large pan heat 1 TBSP of the olive oil over medium heat and cook the the chicken breasts, covered, for about 6 minutes per side or until cooked through. Remove chicken and set aside to cool. Shred the chicken when cool.

2. Add the spinach, garlic and lemon juice to the now empty pan with a 1/4 tsp salt and cook over medium heat until warmed through and liquid has evaporated, about 4 minutes. Take off the heat and allow to cool, about 5 minutes.

3. In a large mixing bowl lightly beat the eggs then stir in the parmesan, monterey jack, cooked chicken, spinach and a 1/4 tsp black pepper.

4. Preheat oven to 350°F and lightly coat the bottom of a 8x8 baking dish with olive oil. Bring out the phyllo dough and if neccesary cut it to fit your baking dish (make sure to keep it covered with plastic wrap while you work with it so it doesn't dry out). Place half the sheets of phyllo dough one by one on the bottom of the baking dish brushing the top of each layer with olive oil. Spread the chicken mixture on top of the dough and then add the remaining sheets of phyllo dough on top, once again brushing the top of each layer with oil.

5. Bake uncovered in the preheated oven for about 1 hour or until top is golden brown.




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