A New "Greek" Recipe

Yesterday, while at the endodontist having a root canal, I found a recipe for a Spinach and Feta Pie in a Family Circle magazine. It really looked appealing and the recipe contained several of my favorite ingredients. I knew I had to try it. I, of course, put my own spin on it. And so I present to you, for your culinary pleasure...

Easy "Greek" Spinach Pie

Ingredients:


4 boneless/skinless Chicken breasts
1 large onion
2-3 cloves minced garlic
2 tbsp. olive oil
2 lbs. frozen spinach, thawed and drained
1/4 tsp. nutmeg
1/2 tsp. red pepper flakes

1-2 tbsp. chopped fresh oregano (or 1-2 tsp. dried)
1/2 tsp. Polly's Signatue Spice Blend
1 1/2 cups crumbled feta cheese
4 eggs, lightly beaten
Salt and pepper to taste ( I used 1 tsp. Kosher salt and 1/2 tsp. freshly ground black pepper)
20 sheets 9x13 phyllo dough



Directions:


Take 4 boneless/skinless chicken breasts. Boil until no longer pink. Remove from heat and allow to cool slightly before shredding.


Chop 1 large onion. I have to chop mine very finely as dear son is under the silly impression that he doesn't like onion. Saute, along with garlic, in a tablespoon or 2 of olive oil until tender.

Add the shredded chicken, spinach, cheese, egg and spices. Mix well and set aside.

Meanwhile, prepare a 9x13 pan with 10 phyllo sheets, spraying each with cooking spray oil between sheets (Olive oil preferred).

Spread the spinach/chicken/feta mixture evenly over the phyllo sheets.

Top with remaining 10 sheets of phyllo, again, spraying between each sheet. Place in oven preheated to 375 degrees for 45 minutes. The top should be nicely browned.


Cut into 8 individual servings and serve. I served mine with dilled baby carrots (carrots steamed with 1/2 tsp. dill sprinkled over the top...simple and good for you!)

Calories are approximately 425 per serving.