My creative, crafty inner self has yet to totally return – partly due to my friend still being ill, and partly due to my husband being away on a tasking. But I do still have children, and I do still have to cook supper (unfortunately). One of the first (fancy-ish) meals I ever learned to make was this one – chicken breast, spinach, and feta, all wrapped into a phyllo dough crust. Now it’s a go-to recipe, especially if I have last minute company. Here’s how it’s done.
1. Gather ingredients. All of the ingredients you need are in the recipe title: phyllo dough, chicken, spinach, and feta. A little black pepper never hurt either, but you likely won’t need salt, since the feta is brined. I like to cut my chicken breasts in half to make square size shapes, and pound them to about 3/4 inch thickness.
2. Spread out your phyllo dough and cover with a damp (not wet) towel to keep from drying out.
3. Layer your ingredients in the middle of the dough.
4. Fold in the sides.
5. Roll into a bundle. I like to have the majority of the phyllo excess on the bottom, under the feta and spinach, because it gets flaky and crispy.
6. Bake at 350 degrees until chicken reaches a temp of 160. The phyllo will be a nice golden brown, and when you cut into it, the layer of phyllo on the inside will be soft and chewy and the outside will be crisp and flaky. De-lish!
Also, we have made so many variants of this dish, it’s super easy to change up.
For instance, we have used many combinations of spinach, sundried tomatos, artichoke hearts, pickled asparagus, and roasted red pepper, with goat cheese, feta, la vache qui rit, or cream cheese. One tip for creating combinations: watch the salt! Pickled ingredients can be high in salt, as is feta.
Try it, and stop back and let me know what you (or your guests) think. I promise it will be a smash hit!