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Title: Spinach & Chicken Phyllo Pie
Categories: Pastry, Greens, Cheese, Herbs
Yield: 8 servings
2 lb Ground chicken
1 lg Onion; chopped
1 ts Pepper
1 ts Dried oregano
3/4 ts Salt
1/2 ts Ground nutmeg
1/4 ts Crushed red pepper flakes
30 oz Chopped spinach (3 boxes);
- thawed, squeezed dry
4 lg Eggs; lightly beaten
3 c Feta cheese; crumbled
20 Sheets phyllo dough
- (14x9")
Cooking spray
Set oven @ 375 F/190 C.
In a large skillet, cook chicken and onion over
medium-high heat 7-9 minutes or until chicken is no
longer pink, breaking up meat into crumbles; drain. Stir
in seasonings. Add spinach; cook and stir until liquid
is evaporated. Transfer to a large bowl; cool slightly.
Stir in beaten eggs and cheese.
Layer 10 sheets of phyllo dough in a greased 13x9"
baking dish, spritzing each with cooking spray. (Keep
the remaining phyllo covered with a damp towel to
prevent it from drying out.) Spread spinach mixture over
phyllo. Top with remaining sheets of phyllo, spritzing
each with cooking spray. Cut into 8 rectangles.
Bake, uncovered, 35-40 minutes or until golden brown. If
necessary, recut rectangles before serving.
Recipe by Katie Ferrier Gage, Houston, Texas
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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