SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken and Spinach Phyllo Bake

Makes: 8 servings
Prep 35 mins Bake 375° 45 mins
Chicken Phyllo Bake
  •  Nonstick cooking spray
  • 2  tablespoons  butter
  • 2 1/2  pounds  uncooked ground chicken
  • 1  cup  chopped onion (1 large)
  • 3 10  ounce packages  frozen chopped spinach, thawed and squeezed dry
  • 1  teaspoon  ground black pepper
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground nutmeg
  • 1/4  teaspoon  crushed red pepper
  • 4  eggs, lightly beaten
  • 1 1/2  cups  crumbled feta cheese* (6 ounces)
  • 1  tablespoon  snipped fresh oregano
  • 16  sheets  frozen phyllo dough (14x9-inch rectangles), thawed

1. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet heat butter over medium-high heat until melted. 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 chicken as it cooks. Drain off fat. Stir in spinach, black pepper, salt, nutmeg, and crushed red pepper; cook and stir for 5 minutes. Transfer mixture to a large bowl. Stir in eggs, feta cheese, and oregano.

2. 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.

3. Bake, uncovered, about 45 minutes or until mixture is heated through and top is brown.

From the Test Kitchen*Tip:
  • Feta cheese is available in a variety of flavors, any of which would work well in this dish.
Nutrition Facts (Chicken Phyllo Bake)
  • Servings Per Recipe 8,
  • cal. (kcal) 530,
  • Fat, total (g) 29,
  • chol. (mg) 273,
  • sat. fat (g) 13,
  • carb. (g) 29,
  • Monounsaturated fat (g) 10,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 4,
  • pro. (g) 41,
  • vit. A (IU) 125,
  • vit. C (mg) 8,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 222,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 1024,
  • Potassium (mg) 1229,
  • calcium (mg) 384,
  • iron (mg) 5,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe