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Chicken Spanakopita

Created by Stacey
Traditional Spanakopita is made with layers and layers of Phyllo dough, my version uses puff pastry for a delicious flaky crust with minimal effort.
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Ingredients
  

  • 2 c Shredded Chicken
  • 1 c Fresh Spinach Chopped
  • 1 c Ricotta Cheese
  • 1 Garlic Clove Minced
  • 1 c Shredded Mozzarella Cheese
  • ½ c Feta Cheese
  • 1 t Greek Seasoning Blend
  • ½ t Dill
  • ½ t Dried Parsley
  • Puff Pastry

Instructions
 

  • Combine all the ingredients except the puff pastry
  • In a greased loaf pan layer of puff pastry, then the chicken mixture and top another sheet of puffed pastry
  • Brush the top with olive oil
  • Bake at 400 for 25-30 minutes. Check at the 20 minute mark, check and if the puffed pastry is getting too browned cover with foil and continue cooking.
  • Enjoy!

Notes

A few notes here, if you feel the chicken mixture is not moist enough for your liking you can add an egg to the mixture. Also, if you are using a metal loaf pan your cooking time will need to be reduced by 3-5 minutes.