Recipes and Cooking Chicken Spanakopita Skillet By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 25, 2015 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 15 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 teaspoon olive oil ½ cup chopped onion (1 medium) 2 cloves garlic, minced ⅛ teaspoon crushed red pepper ¼ cup whipping cream 2 5 ounce packages fresh baby spinach 1 ½ cup chopped purchased roasted chicken ½ cup crumbled feta cheese (2 ounces) 2 tablespoon snipped fresh flat-leaf Italian parsley 1 tablespoon snipped fresh dill weed 5 sheets frozen phyllo dough (14x9-inch rectangles), thawed 2 tablespoon butter, melted Snipped fresh dill weed (optional) Directions Preheat oven to 375°F. In an 8-inch cast-iron skillet or other oven-going skillet heat 2 teaspoons of the oil over medium-high heat. Add onion, garlic, and crushed red pepper; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in whipping cream; bring to boiling. Remove from heat. In a 4- to 5-quart Dutch oven heat another 2 teaspoons of the oil over medium-high heat. Add spinach; cook and stir about 3 minutes or just until wilted. Drain spinach in a colander, pressing gently to remove excess liquid. Return spinach to Dutch oven. Stir in chicken, cheese, parsley, and the 1 tablespoon dill weed. Add spinach mixture to onion mixture in skillet; stir to combine. Unfold phyllo dough; remove one sheet. (As you work, keep the remaining phyllo covered with plastic wrap to prevent it from drying out.) Brush phyllo sheet with some of the melted butter. Fold in half to make a 9x7-inch rectangle. Place on top of spinach mixture in skillet. Repeat with the remaining phyllo, brushing each sheet with butter and rotating slightly when placing on spinach mixture to stagger corners. (Don't worry if phyllo sheets tear a little.) Brush with any remaining butter. Using a sharp knife, cut a few slits in phyllo. Bake about 15 minutes or until top is golden. If desired, garnish with additional dill weed. Print Nutrition Facts (per serving) 282 Calories 17g Fat 12g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 282 % Daily Value * Total Fat 17g 22% Saturated Fat 8g 40% Cholesterol 96mg 32% Sodium 491mg 21% Total Carbohydrate 12g 4% Total Sugars 1g Protein 20g Vitamin C 16.5mg 83% Calcium 118mg 9% Iron 2.6mg 14% Potassium 224mg 5% Folate, total 117mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *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.