https://tablenspoon.com
Start Reading Mode
Print
0 0

Chicken, spinach & herbs in phyllo bundles

A dish with flavors of Greece and the classic Spanakopita.  Here I have added the addition of chicken to the pungent flavors of herbs- chervil, parsley, and dill. Each piece of chicken is wrapped in the phyllo pastry and cooked with the spinach to infuse as much flavor as possible.

There is no fuss here with phyllo pastry, and no need to layer each piece with butter.  A simple egg wash binds the packets, and creates a lovely, texture when baked.

You can also mix it up with oregano, maybe a bit of fresh thyme, or even a bit of basil.  Any herb will create a different flavor yet complement the spinach and feta cheese.

Chicken, spinach & herbs in phyllo bundles

A dish with flavors of Greece and the classic Spanakopita.  Here I have added the addition of chicken to the pungent flavors of herbs- chervil, parsley, and dill. Each piece of chicken is wrapped in the phyllo pastry and cooked with the spinach to infuse as much flavor as possible.

There is no fuss here with phyllo pastry, and no need to layer each piece with butter.  A simple egg wash binds the packets, and creates a lovely, texture when baked.

You can also mix it up with oregano, maybe a bit of fresh thyme, or even a bit of basil.  Any herb will create a different flavor yet complement the spinach and feta cheese.

Posted by

Share it on your social network:

Or you can just copy and share this url

Ingredients

Recipe serves: 4
3 large boneless, skinless chicken breasts (about 1.25 pounds)
1 teaspoon olive oil
1 package phyllo dough pastry sheets, thawed according to package
filling
10 ounces spinach, fresh or frozen, chopped
3 to 4 tablespoons olive oil
1 onion, finely chopped
4 green onions (scallions), diced
1/2 cup parsley, chopped
1/2 cup fresh dill, finely chopped,fresh dill, or 3 tablespoons dried dill
1/2 cup fresh chervil, finely chopped
1/4 teaspoon ground nutmeg
sea salt and pepper, to taste
1/2 cup feta cheese, crumbled
egg wash
1 egg
1 tablespoon water
garnish
extra herbs and fresh spinach
print ingredients

recipe box

You need to login or register to bookmark/favorite this content.

Share
Chicken, spinach & herbs in phyllo bundles
Posted by
  • time
    1 hour
  • serves
    4
  • skill level
    Medium

Ingredients

  • 3 large boneless, skinless chicken breasts (about 1.25 pounds)
  • 1 teaspoon olive oil
  • 1 package phyllo dough pastry sheets, thawed according to package

  • filling

  • 10 ounces spinach, fresh or frozen, chopped
  • 3 to 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 green onions (scallions), diced
  • 1/2 cup parsley, chopped
  • 1/2 cup fresh dill, finely chopped,fresh dill, or 3 tablespoons dried dill
  • 1/2 cup fresh chervil, finely chopped
  • 1/4 teaspoon ground nutmeg
  • sea salt and pepper, to taste
  • 1/2 cup feta cheese, crumbled

  • egg wash

  • 1 egg
  • 1 tablespoon water
  • garnish
  • extra herbs and fresh spinach

Directions

1
Done

one hour or up to one day before

Season chicken with salt on all sides. Refrigerate until ready to use, bringing up to room temperature.
2
Done

Note: if you want the chicken even more tender, marinade overnight in 2 cups buttermilk. Remove from buttermilk, and scrape off any remaining liquid, salt on all sides and then brown in next step.
3
Done

Add about 1/2 tablespoon olive oil to large sauté pan medium heat, add chicken and brown until golden brown, about 3 minutes per side. This can be done up to one day ahead. Refrigerate until ready to use.

4
Done

filling

Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
5
Done

Heat 2 tablespoons of the olive oil in a deep sauté pan or large dutch oven. Sauté the onions and green onions until tender.
6
Done

Add the spinach and herbs, and cook for 5 to 10 minutes until the spinach is wilted and heated through.
7
Done

Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side. If you've used frozen spinach cook until all water has evaporated. Set aside to cool.
8
Done

When cool, add the feta cheese and set aside until ready to use.

9
Done

assemble

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
10
Done

In a small bowl whisk together the egg and water. Set aside.
11
Done

Unfold pastry dough. (If you notice your dough is sticking to the counter or plate, unfold on parchment paper or a lightly floured surface.)

12
Done

For each chicken breast, stack 3 sheets of phyllo dough, one on top of the other, to wrap your chicken, spinach and cheese in.
13
Done

Place about 2 tablespoons spinach mixture about centered and 2 inches from long end of each phyllo dough. Place a piece of cooled chicken on top.
14
Done

Add another tablespoon of spinach on top of the chicken.
15
Done

Lightly brush the edges of each phyllo with the egg mixture, not too much or the phyllo will begin to break apart.
16
Done

Fold the horizontal ends into the center of sheet, and then starting at the corner with chicken, fold in ends and the roll chicken into dough creating a packet.

17
Done

Carefully place each chicken packet, seam-side down, on baking sheet. Repeat.
18
Done

Brush each packet with remaining egg mixture.
19
Done

Bake for 25 minutes, or until the chicken is cooked and pastry is golden.
20
Done

If you want to crisp the outside more, then set oven to broil watch for 2-3 minutes until the color you prefer.
21
Done

to serve

Place on a large platter with extra herbs and spinach and serve.

Other Ideas

© 2018 table&spoon. All rights reserved. Website by freehand.