Chicken with Sun-Dried Tomatoes, Feta, and Spinach in Phyllo Cups
Difficulty: Easy Servings: 6
Nutritional information (per serving): Calories 661, Total Fat 31 g, Saturated Fat 15 g, Carbohydrates 68 g, Dietary Fiber 6 g, Sugar 5 g, Protein 29 g, Cholesterol 96 mg, Sodium 1336 mg
Total time: 35 minutes Prep: 15 minutes Cook: 20 minutes
Equipment: 6-cup large muffin tin or classic 12-cup muffin tin (disposable tins available in supermarkets).
- 1/2 stick butter, melted
- 3 sheets phyllo pastry dough (frozen)
- Coarse salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 1/2 boneless, skinless chicken breasts, thinly sliced and cut into diagonal strips
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped (about 1012 pieces)
- 2 boxes chopped spinach, thawed and well-drained
- 3/4 pound (12 ounces) crumbled feta cheese
- Preheat: Set the oven to 400F.
- Make phyllo cups: Brush the muffin tin cups with melted butter. Layer one sheet of phyllo, brush with butter, add a second sheet and brush again, season lightly with salt and pepper, then add the third sheet. Cut the stacked phyllo into 6 or 12 squares (depending on tin). Fit the phyllo into the cups so the dough bunches and extends beyond the rims; brush the inside with remaining butter. Bake until golden, about 58 minutes, then let cool.
- Prepare filling: Heat a skillet over medium-high heat with the olive oil. Add the chicken, garlic, and onion; season with salt and pepper and saut about 5 minutes. Stir in the sun-dried tomatoes and spinach and cook another 35 minutes until heated through. Remove from heat, stir in the crumbled feta, and adjust seasoning if needed.
- Assemble & serve: Spoon the chicken, spinach, and sun-dried tomato mixture into the cooled phyllo cups. Serve on a platter; a robust vegetable and olive salad makes a great starter or side. This dish blends the savory qualities of chicken pot pie and spanakopita.
