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Nutty Chicken Spanakopita

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Ingredients

Adjust Servings:
8 sheets phyllo dough
1/4 cup olive oil
1 lb ground chicken
2 eggs
1 bunch fresh spinach leaves, torn to bits
1 cup cashews, crushed
2 teaspoons dried oregano
salt and pepper

Nutritional information

155.6
Calories
85 g
Calories From Fat
9.5 g
Total Fat
1.8 g
Saturated Fat
46.3 mg
Cholesterol
148.2 mg
Sodium
8.7 g
Carbs
1 g
Dietary Fiber
0.6 g
Sugars
9.5 g
Protein
77g
Serving Size

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Nutty Chicken Spanakopita

Features:
    Cuisine:

    This was surprisingly easy to put together. The baked roll also held together well and sliced beautifully. DH thought it looked a little dry, but it wasnt. The flavor was nice, but a tiny bit more seasoning could be added if wanted. used a 10 oz box of frozen spinach to make this recipe instead of the fresh as that was what I had on hand. I thought the ratio of spinach could be decreased a little. I also didnt care much for the soggy texture of the cashews. But they were cooked, so I knew what was coming. LOL Thank you Chef for sharing your recipe!!

    • 100 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Nutty Chicken Spanakopita, Created for RSC #6 Spanakopita is one of my favorite dishes, and it’s a recipe that just lends itself to so many variations The possibilities are endless , This was surprisingly easy to put together The baked roll also held together well and sliced beautifully DH thought it looked a little dry, but it wasnt The flavor was nice, but a tiny bit more seasoning could be added if wanted used a 10 oz box of frozen spinach to make this recipe instead of the fresh as that was what I had on hand I thought the ratio of spinach could be decreased a little I also didnt care much for the soggy texture of the cashews But they were cooked, so I knew what was coming LOL Thank you Chef for sharing your recipe!!, Created for RSC #6 Spanakopita is one of my favorite dishes, and it’s a recipe that just lends itself to so many variations The possibilities are endless


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    Steps

    1
    Done

    Preheat the Oven to 350f.

    2
    Done

    Wilt the Spinach in a Saucepan Over Medium Heat For One Minute.

    3
    Done

    Mix the Spinach With the Ground Chicken Breast.

    4
    Done

    Add the Eggs, Crushed Cashews, Oregano and Salt and Pepper to Taste.

    5
    Done

    Mix Thoroughly.

    6
    Done

    Take One Sheet of Phyllo and Brush It With Olive Oil.

    7
    Done

    Repeat With 3 More Sheets, Brushing Each One Liberally With Olive Oil.

    8
    Done

    Using 1/2 of the Chicken/Spinach Mix, Place It Along the Bottom of the Phyllo Sheets.

    9
    Done

    Leave a 1/2 Inch Margin on Each Side.

    10
    Done

    Fold the Two Sides in So Nothing Will Leak Out, and Begin to Roll the Sheets Up Away from You.

    11
    Done

    Repeat This Process With the Other 4 Sheets and the Other Half of the Chicken/Spinach Mix.

    12
    Done

    Bend Each Roll to Form a Wide Crescent, and Place on a Baking Sheet Covered With Parchment Paper.

    13
    Done

    Brush Each Crescent Liberally With the Olive Oil.

    14
    Done

    Bake For About 1 Hour.

    15
    Done

    If It Looks Like the Dough Is Browning Too Quickly, Cover It With a Sheet of Silver Foil.

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    William Brown

    Cocktail creator mixing up flavorful and balanced drinks with a touch of whimsy.

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