Chicken Florentine Phyllo Pie
Prep Time 15 min
Cook Time 35 min
Total Time 50 min
Serves 1-1/2 cups
Ingredients
Instructions
source : http://diethood.com
Prep Time 15 min
Cook Time 35 min
Total Time 50 min
Serves 1-1/2 cups
Ingredients
- 1 cup part-skim Ricotta Cheese
- 2 garlic cloves, chopped
- 2 eggs
- 1/2 cup soft cheese (goat cheese, bleu cheese or feta cheese)
- 1/4 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- salt and fresh ground pepper, to taste
- 1 tablespoon olive oil
- 3 cups cubed (cooked) chicken breasts, (this is a great recipe for leftover chicken)
- 1 bag (6-ounces) spinach leaves
- 1 stick (8 tablespoons) butter, melted
- 16 phyllo sheets
Instructions
- Preheat oven to 375.
- In a mixing bowl, combine ricotta, chopped garlic, eggs, cheese, zest, lemon juice, salt and pepper; with a mixer on low, mix until combined and set aside.
- Heat olive oil in a frying pan and add cubed chicken pieces; cook for 4 minutes or until heated through.
- Add spinach leaves and continue to cook until spinach is wilted; about 2 minutes.
- Remove from heat and transfer 1/2-cup of chicken mixture to ricotta mixture; stir to combine.
- Add the remaining chicken mixture to the ricotta mixture and mix until thoroughly incorporated. Set aside.
- Brush a cast iron skillet with a little bit of the melted butter.
- Unfold phyllo sheets.
- Place a phyllo sheet on the bottom of the cast iron skillet.
- Brush with melted butter.
- Top with seven more sheets, brushing each sheet with melted butter before adding the next.
- As you work, keep the unused stack of phyllo sheets covered so they don't dry up.
- Spread the chicken-ricotta mixture over the phyllo sheets.
- Top with remaining 8 phyllo sheets, brushing each sheet with melted butter, including the top sheet.
- Bake for 30 to 35 minutes, or until top is browned and flaky.
- Let stand 10 minutes.
- Cut and serve.
source : http://diethood.com