Categories: *, Main dish, chicken
Ingredients
- Half of a 12oz box of phyllo sheets
- 1 stick butter-melted
- 1 lb frozen chopped spinach thawed and squeezed until dry
- 1 bunch scallions thinly sliced white and green parts
- 3T olive oil
- 8 chicken breast filets cooked lightly on both sides
- 1 c. feta cheese - crumbled
- 1 lb. ricotta cheese
- 1/4 c. grated Parmesan
- 2 T chopped fresh dill
- 3 eggs slightly beaten
- 1/4 t. nutmeg
- salt and pepper to taste
Directions
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Lay cooked chicken breast filets on the bottom of a lightly greases 9×13 baking pan.
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Cook scallions in oil until fragrant – about 2 minutes and add spinach. Stir and cook for 2 minutes longer or until no liquid is visible.
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Combine ricotta, Parmesan and feta with eggs and blend well. Add dill, nutmeg and salt and pepper – mix.
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Blend spinach and cheeses together until well combined – spoon over chicken breasts in pan.
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Brush each sheet of phyllo with butter and layer on top of chicken and spinach until all phyllo sheets are used up. Brush top layer with butter and tuck ends into the side of the pan.
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Bake at 350F for 45 minutes until golden and crisp.
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Let stand 10-15 min. before cutting. Good served hot or cold.