Ingredients for Nutty Chicken Spanakopita
- 1 (16 ounce) package frozen phyllo dough
- 1/4 cup olive oil
- 1 pound ground chicken breast
- 2 large eggs
- 10 ounces fresh spinach leaves
- 1 cup crushed cashews
- 1 teaspoon dried oregano
- salt and pepper to taste
- parchment paper
- foil
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How to Make Nutty Chicken Spanakopita
- Preheat oven to 350°F (175°C).
- Wash and thoroughly dry 10 ounces of fresh spinach. Wilt the spinach in a saucepan over medium heat for 1 minute. Drain any excess water well.
- In a large bowl, combine the wilted spinach with 1 pound of ground chicken breast.
- Add 2 large eggs, 1 cup crushed cashews, 1 teaspoon dried oregano, salt, and pepper to taste. Mix thoroughly.
- Lightly brush 4 sheets of phyllo dough with olive oil, layering them on top of each other. Keep remaining phyllo covered with a damp cloth to prevent drying.
- Spread half of the chicken and spinach mixture evenly along the bottom of the phyllo sheets, leaving a 1/2-inch margin on each side.
- Fold in the sides, then tightly roll the phyllo away from you, creating a log.
- Repeat steps 6-7 with the remaining phyllo and chicken mixture.
- Gently bend each roll into a wide crescent shape and place them on a baking sheet lined with parchment paper.
- Brush each crescent liberally with olive oil.
- Bake for approximately 1 hour, or until golden brown. If the phyllo browns too quickly, cover loosely with foil.
- Remove from oven and let rest for 10 minutes before slicing.
- Cut into slices and serve warm. Enjoy as an appetizer or a main course!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
9g
Carbs
2g
