Recipes and Cooking Chicken-Feta Phyllo Cups with Tzatziki Sauce Be the first to rate & review! By Laura Marzen, RD, LD Laura Marzen, RD, LD Instagram Website Laura Marzen, RD, LD, worked in the Better Homes and Gardens® Test Kitchen for over seven years, where she honed her skills for developing and testing approachable recipes with a keen attention to detail. Laura has since developed over 1,000 recipes for a variety of national magazines and cookbooks, including Better Homes and Gardens®, Midwest Living®, Eating Well®, Delicious Living®, the Whole30® series, and an Instant Pot® cookbook. She has consulted for authors Rocco DiSpirito and Joy Bauer and appeared on both local and national news and television programs on behalf of Better Homes and Gardens® and Living the Country Life®. With her work coaching women to improve their health, Laura has extensive knowledge on the topics of digestion, metabolism, inflammation, and IBS. Learn about BHG's Editorial Process Updated on April 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 45 mins Bake Time: 10 mins Cool Time: 5 mins Total Time: 45 mins Servings: 6 Yield: 12 phyllo cups and 1 1/4 cups sauce Jump to Nutrition Facts Ingredients Nonstick cooking spray 8 sheets (14x9 inches) frozen phyllo dough, thawed ¾ cup boiling water ⅔ cup whole wheat couscous 2 cup chopped cooked chicken breast 1 cup chopped fresh spinach ½ cup roasted red sweet pepper, drained and chopped ⅓ cup crumbled reduced-fat feta cheese ¼ cup finely chopped, pitted kalamata olives ¼ cup bottled light Italian salad dressing 1 recipe Tzatziki Sauce lemon wedges (optional) Tzatziki Sauce 1 cup plain low-fat Greek or regular yogurt ½ cup finely chopped, seeded cucumber 2 tablespoon snipped fresh mint ⅛ teaspoon salt Directions Preheat oven to 350°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. On a work surface, lightly coat one sheet of phyllo dough with cooking spray (keep remaining phyllo covered with plastic wrap to prevent it from drying out). Top with another sheet of phyllo and lightly coat with cooking spray. Repeat layering two more times, making a stack of four phyllo sheets. Repeat with remaining phyllo and additional cooking spray to make a second stack. Cut each stack in half lengthwise; cut crosswise into thirds. Press rectangles into prepared muffin cups, pleating as necessary to fit. Bake 5 minutes or just until phyllo starts to brown. Meanwhile, in a large bowl combine boiling water and couscous; cover and let stand 5 minutes. Fluff with a fork. Stir in the next six ingredients (through salad dressing). Spoon chicken mixture into partially baked phyllo cups. Bake 5 to 7 minutes more or until heated through and phyllo is golden. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve with Tzatziki Sauce. If desired, serve with lemon wedges. Tzatziki Sauce In a medium bowl stir together yogurt, cucumber, mint, and salt. Rate it Print Nutrition Facts (per serving) 288 Calories 8g Fat 31g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 288 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 46mg 15% Sodium 528mg 23% Total Carbohydrate 31g 11% Total Sugars 3g Protein 24g Vitamin C 14mg 70% Calcium 79mg 6% Iron 2.1mg 12% Potassium 160mg 3% Folate, total 44.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.