Chicken and Spinach Spanakopita

 

1

16 oz package filo dough, unthawed, you'll have some left over - it can be refroze

1/2

cup butter, melted

1

16 oz container ricotta

2

large large eggs, beaten

2

garlic cloves, minced

1 1/2

cups feta, crumbled

4

ounces frozen spinach, thawed and squeezed dry

1/2

cup finely chopped fresh parsley

1

zest zest of one lemon

1

tablespoon lemon juice

1 1/2

cups chicken breast, torn in bite size pieces, I used a rotisserie chicken

1/2

teaspoon ground pepper

• 1 1. Place a sheet pan on the lower rack in your oven and preheat to 375˚F.
• 2 Unfold filo sheets on your counter and cover with plastic wrap, then a damp kitchen towel. (It dries out very quickly and if this happens it will be difficult to work with.) Remove 1 sheet at a time and brush with melted butter. Layer filo in a 8-9 inch greased, high-sided ovenproof sauté pan or cast iron skillet allowing at least 5 inches of filo to overhang all around
• 3 In a bowl, mix the ricotta, eggs, garlic and Feta and freshly ground pepper. Taste and add salt, if need (usually the salt from the Feta cheese will be enough). Add the spinach, chicken, parsley, lemon zest and juice, and peppers and gently combine.
• 4 Spoon the ricotta mixture into the pan, then fold the pastry over the top, scrunching to seal. Brush 2 more sheets of filo with butter and tear into strips. Scrunch the strips and place decoratively over the top of the tar. Brush all over with a bit more melted butter.
• 5 Bake for 30-35 minutes until golden and set. Check after 20 minutes and cover with foil for remainder of baking time if getting too brown. Remove from the oven and cool for 5 minutes before serving in slices.