Description

Originating from Greece, spanakopita features a filling of spinach and feta cheese encased in layers of delicate phyllo pastry. While it’s not traditional to include chicken, this variation offers a modern twist on the classic recipe. Unlike the traditional method of enveloping the filling entirely in pastry, this version opts for a single layer on top, making it quicker and easier to prepare. The faster it takes to make, the faster it gets in your belly!

Directions

1. Gather the ingredients. Preheat the oven to 375 F.
2. Heat 3 tablespoons olive oil in a large ovenproof skillet. Add 1 yellow onion, chopped, and cook, stirring occasionally, until softened, 6 to 8 minutes.
3. Add 4 large cloves garlic, finely chopped, 1/2 teaspoon fine salt, and 1/2 teaspoon ground black pepper. Cook, stirring often, until fragrant, about 2 minutes. Remove from the heat and set aside to cool slightly, about 15 minutes.
4. While the skillet is cooling, drain 2 (10-ounce) packages frozen spinach, thawed, pressing to release excess liquid. Place the drained spinach in a clean towel and squeeze tightly to release any leftover liquid and dry the spinach as much as possible.
5. Add the drained spinach, 3 cups (about 12 ounces) finely shredded rotisserie chicken, 8 ounces feta, crumbled, 3/4 cup sour cream, 3/4 cup heavy whipping cream, 1/4 cup chopped fresh flat-leaf parsley, 1/4 cup chopped fresh dill, 1/4 cup finely sliced scallions, and 1/2 teaspoon grated lemon zest to the cooled onion mixture in the skillet. Stir well to combine and gently press into an even layer. This is easiest to do with your hands, but a flexible silicone spatula also works.
6. Working with one phyllo sheet at a time, brush 4 sheets phyllo pastry on both sides with the remaining 3 tablespoons olive oil.
7. Gently scrunch and ruffle the phyllo and arrange it on top of the spinach mixture. Repeat with the remaining phyllo sheets, making sure the entire surface is fully covered with phyllo.
8. Bake until the phyllo is golden and crisp, about 30 minutes. Let cool for 5 minutes before serving.