Spinach and Chicken Phyllo Bake

Spinach and Chicken Phyllo Bake takes roughly 45 minutes from beginning to end. One serving contains 437 calories, 34g of protein, and 22g of fat. This recipe serves 8 and costs $3.26 per serving. A few people made this recipe, and 90 would say it hit the spot. It is brought to you by Emily Bites. Head to the store and pick up red pepper flakes, eggs, black pepper, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 72%. If you like this recipe, take a look at these similar recipes: Spinach and Sausage Phyllo Bake, Spinach-Tomato Phyllo Bake, and Chicken with Sun-Dried Tomatoes, Fetan and Spinach in Phyllo Cups.

Servings: 8

 

Ingredients:

2 lbs raw 99% lean ground chicken breast

1 medium onion, chopped

1 teaspoon black pepper

1 teaspoon dried oregano

¾ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon crushed red pepper flakes

2 garlic cloves, minced

3 (10 oz each) packages frozen chopped spinach, thawed and squeezed dry

4 large eggs, beaten

8 oz crumbled feta cheese

2 oz 2% shredded Mozzarella cheese

16 defrosted (9×14”) sheets Phyllo dough (such as Athens)

Equipment:

baking pan

oven

frying pan

wooden spoon

spatula

mixing bowl

plastic wrap

Cooking instruction summary:

Pre-heat your oven to 375 degrees. Lightly mist a 913 baking dish with cooking spray and set aside. Mist a large saute pan or walled skillet with cooking spray and bring to medium-high heat. Add the chicken and onions and cook for 7-10 minutes, breaking up the chicken into bite-sized pieces with a wooden spoon or spatula, until the chicken is cooked through and the onions are softened. Drain if liquid is present. Add the pepper, oregano, salt, nutmeg, red pepper flakes and garlic and stir to combine. Cook for another minute until fragrant. Add the spinach and stir until well combined. Cook for a few additional minutes (if the spinach produces liquid allow it to evaporate) and then transfer to a large mixing bowl. Allow to cool a bit for 8- 10 minutes. Add the beaten eggs, feta and mozzarella cheese and stir together until well combined. Remove the defrosted phyllo sheets from packaging and place them under a layer of plastic wrap covered by a damp towel to prevent drying. Take out one sheet at a time (a total of 8 sheets) and lay it in the bottom of the prepared baking dish, misting the entire sheet with cooking spray before adding the next sheet until you have a stack of 8 sheets layered in the bottom of the dish. Mist the top phyllo layer and then top with the spinach/chicken mixture. Spread the mixture evenly across the phyllo in the baking dish. Top with another 8 sheets of phyllo dough, misting each layer with cooking spray in between and top with a final mist of cooking spray. Cut the casserole into 8 servings (if you try to do this after baking it will be very messy/flaky). Place the dish in the oven and bake for 35-45 minute until the top is golden brown.

 

Step by step:


1. Pre-heat your oven to 375 degrees. Lightly mist a 913 baking dish with cooking spray and set aside.

2. Mist a large saute pan or walled skillet with cooking spray and bring to medium-high heat.

3. Add the chicken and onions and cook for 7-10 minutes, breaking up the chicken into bite-sized pieces with a wooden spoon or spatula, until the chicken is cooked through and the onions are softened.

4. Drain if liquid is present.

5. Add the pepper, oregano, salt, nutmeg, red pepper flakes and garlic and stir to combine. Cook for another minute until fragrant.

6. Add the spinach and stir until well combined. Cook for a few additional minutes (if the spinach produces liquid allow it to evaporate) and then transfer to a large mixing bowl. Allow to cool a bit for 8- 10 minutes.

7. Add the beaten eggs, feta and mozzarella cheese and stir together until well combined.

8. Remove the defrosted phyllo sheets from packaging and place them under a layer of plastic wrap covered by a damp towel to prevent drying. Take out one sheet at a time (a total of 8 sheets) and lay it in the bottom of the prepared baking dish, misting the entire sheet with cooking spray before adding the next sheet until you have a stack of 8 sheets layered in the bottom of the dish. Mist the top phyllo layer and then top with the spinach/chicken mixture.

9. Spread the mixture evenly across the phyllo in the baking dish. Top with another 8 sheets of phyllo dough, misting each layer with cooking spray in between and top with a final mist of cooking spray.

10. Cut the casserole into 8 servings (if you try to do this after baking it will be very messy/flaky).

11. Place the dish in the oven and bake for 35-45 minute until the top is golden brown.


Nutrition Information:

Quickview
407k Calories
38g Protein
15g Total Fat
27g Carbs
51% Health Score
Limit These
Calories
407k
20%

Fat
15g
24%

  Saturated Fat
7g
45%

Carbohydrates
27g
9%

  Sugar
2g
3%

Cholesterol
196mg
65%

Sodium
1015mg
44%

Get Enough Of These
Protein
38g
78%

Vitamin K
517µg
493%

Vitamin A
10329IU
207%

Selenium
59µg
85%

Vitamin B3
14mg
72%

Folate
268µg
67%

Vitamin B6
1mg
63%

Manganese
1mg
62%

Phosphorus
495mg
50%

Vitamin B2
0.82mg
49%

Vitamin C
32mg
39%

Magnesium
131mg
33%

Potassium
1129mg
32%

Calcium
314mg
31%

Iron
5mg
30%

Vitamin B1
0.43mg
28%

Vitamin B5
2mg
25%

Vitamin E
2mg
19%

Zinc
2mg
19%

Vitamin B12
1µg
18%

Fiber
3g
14%

Copper
0.25mg
12%

Vitamin D
0.76µg
5%

covered percent of daily need
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