Skillet Chicken Spanakopita

Time: 1 hour

This is one of the simplest and tasty dishes… healthy and fast! Perfect comfort dinner at the end of a busy, long day!

Music Selection: Nikos Vertis – Thelo na me nioseis

Ingredients:

6 – 8 sheets phyllo pastry

8 chicken thighs, skinless and boneless, cut in ½ inch cubes

2 leeks, finely chopped

5 garlic cloves, minced

1 Tbsp dill

¾ cup chicken broth

¾ cup cream

2 Tbsp flour

3/4 cup butter

6 cups fresh spinach

Salt/pepper

6 oz feta and/or goat cheese

Olive oil

Directions:

Heat oven to 425 degrees.

In large oven proof skillet, on high heat, saute the spinach until wilted. Remove the spinach and set aside.

Add olive oil to same pan, and saute the chicken pieces until browned and cooked. Remove chicken and set aside.

In same pan, add ¼ cup of butter, plus the finely chopped leeks and minced garlic. When they are translucent, add in the flour and mix well.

With a whisk, add in the chicken broth and stir so no lumps. Add in the cream, cheese, dill and salt pepper. It should thicken like gravy. Add in the chicken and spinach. Turn off heat and set aside.

Melt the remaining ½ cup butter. Working quickly, brush a sheet of phyllo and fold it up and place on chicken. Keep working with phyllo (you should cover it with a damp cloth while putting the phyllo on the chicken), until you have covered the whole skillet with a good 2 – 3 layers of buttered phyllo. Take remaining butter and brush on the top of the phyllo.

Place in oven and back about 10 – 12 minutes until golden on top and bubbling. Remove from oven and let cool 5 – 10 minutes.

Serve with a side – dish of cooked carrots that are sprinkled with a little olive oil, salt, and white balsamic vinegar or white wine vinegar.

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