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!
Melissa says
This looks really delicious! Plus, it’s pretty simple and good enough to serve to guests…that’s a great recipe in my book! 🙂
Renee C. says
Wow! Those look so yummy! I’m visiting from the Totally Social Link-Up and I’ve subscribed by email to your site. Great timing for this Linky because all our email subscribers are automatically entered into our Summer Reading Weekly Book Giveaways all summer long. Hope you get a chance to visit and subscribe. Cheers, Renee
http://motherdaughterbookreviews.com
Renee C. says
Oh, my apologies…I subscribed to your RSS feed. Is there an option for email?
Sarah @ The Simply Crafted Life says
I don’t know how to set up subscribing by email yet – I will have to look into it 🙂
Jill @ KitchenFunWithMy3Sons.com says
Love this! Would love for you to share this at our Kitchen Fun and Crafty Friday link party…just posted it!
http://kitchenfunwithmy3sons.blogspot.com/2012/07/kitchen-fun-and-crafty-friday-link_19.html
C says
How many sheets of phyllo do you use per chicken breast? Do you brush the dough with melted butter or anything? Thanks
Sarah @ The Simply Crafted Life says
I use one piece of phyllo dough per half a breast
Sam S says
About how long does it take the chicken to get to 160?
Jaime says
30 to 40 min.
sherri fischhaber says
how many calories or points plus value per serving?
Sarah says
Hi there! Each piece is 5 points.
Julie says
Can you make this ahead, refrigerate and bake the next morning?
Thanks
Sarah says
I have never done it myself, but I think it should be okay!