Chicken and Spinach Phyllo Bake
Nonstick cooking spray
pounds uncooked ground chicken
cup chopped onion (1 large)
10 ounce packages frozen chopped spinach, thawed and squeezed dry
teaspoon ground black pepper
teaspoon ground nutmeg
teaspoon crushed red pepper
eggs, lightly beaten
cups crumbled feta cheese* (6 ounces)
tablespoon snipped fresh oregano
sheets frozen phyllo dough (14x9-inch rectangles), thawed
- Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet melt butter over medium-high heat. Add ground chicken and onion; cook about 8 minutes or until chicken is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir spinach, black pepper, salt, nutmeg, and crushed red pepper into chicken mixture in skillet; cook and stir for 5 minutes. Transfer mixture to a large bowl. Stir in eggs, feta cheese, and oregano.
- Unfold phyllo dough. Using a sharp knife, cut a 1-inch strip off one of the short ends of the phyllo stack; discard. Place a phyllo sheet in the bottom of the prepared baking dish. Lightly coat phyllo sheet with cooking spray. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Top with seven more sheets, coating each sheet with cooking spray. Spread chicken mixture over phyllo in dish. Top with the remaining eight phyllo sheets, coating each sheet with cooking spray and casually crumpling the top few sheets.
- Bake, uncovered, about 45 minutes or until mixture is heated through and top is brown.
From the Test Kitchen
Feta cheese is available in a variety of flavors, any of which would work well in this dish.
Nutrition Facts(Chicken and Spinach Phyllo Bake)
- Per serving:
- 530 kcal cal.,
- 29 g fat
- (13 g sat. fat,
- 3 g polyunsaturated fat,
- 10 g monounsatured fat),
- 273 mg chol.,
- 1024 mg sodium,
- 29 g carb.,
- 4 g fiber,
- 4 g sugar,
- 41 g pro.
- Percent Daily Values are based on a 2,000 calorie diet