Spanakopita Chicken Bake

• servings: 8 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

3 chicken breasts

salt and pepper, (to taste)

5 tablespoons unsalted butter

1 yellow onion, (diced)

2 shallots, (thinly sliced)

6 garlic cloves, (minced)

1.5 tablespoons white cooking wine

3/8 cup all purpose flour

2 cup chicken broth

1.5 cup half and half

12 ounces feta cheese, (crumbled)

18 ounces frozen spinach, (thawed and drained well)

1/2 tablespoon fresh thyme

1 tablespoon fresh parsley

1.5 lemons (juice)

1.5 cup uncooked orzo

phyllo dough

olive oil spray

Directions

Preheat the oven to 425° F.

Poach the chicken.

Season both chicken breasts with salt and pepper and place them in a pot. Cover with one inch of broth (about 1/4-1/2 cup) and bring to a boil. Reduce the heat and simmer for 10-12 minutes or until the chicken reaches an internal temperature of 165° F.

Shred the chicken.

When the chicken is finished cooking, remove from the pot and allow to cool before shredding with two forks or a mixer.

Make a roux.

While the chicken is cooking, melt butter in a large skillet over medium heat. Add the onion, shallots and garlic, and sauté for about two minutes or until the shallots begin to soften. Add the cooking wine, then whisk in the flour, and then 1 cup of the chicken broth. Cook, whisking frequently until thick and bubbly.

Prepare the filling.

Whisk in the half and half. Then mix in the feta, spinach, thyme, parsley, and lemon juice. Fold in the chicken and orzo and cook on medium low heat for 2-3 minutes.

Assemble the casserole

Transfer the mixture to a 9X13 baking dish. Tear each layer of phyllo dough and arrange over top, spritzing with olive oil in between. I like to sprinkle with salt before baking. Lightly spritz with olive oil and bake for 15-20 minutes, or until the phyllo dough is brown and crispy, and the chicken mixture is heated through.

Let cool and serve.

Remove from the oven and let cool for 5 minutes before serving.

Nutrition

• Calories: 356 kcal
• Total Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Cholesterol: 92 mg
• Sodium: 579 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 22 g