Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups Recipe

Name: Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick butter, melted; 3 sheets phyllo pastry dough, found in the freezer section; Coarse salt and black pepper; 2 tablespoons extra-virgin olive oil; 1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle; 3 cloves garlic, chopped; 1 small yellow skinned onion, chopped; 1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped; 2 boxes chopped spinach, defrosted and squeezed dry; 3/4 pound, 12 ounces, feta cheese, crumbled

Servings: persons

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled

1
Preheat oven to 400 degrees F.
2
Brush 6 or 12-cup muffin tins with butter using pastry brush.
3
Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet.
4
Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins.
5
Brush the inside of the pastry cups with remaining butter.
6
Bake until golden, 5 to 8 minutes.
7
Cool.
8
To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper.
9
Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes.
10
Add feta and taste to adjust seasonings.
11
To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture.
12
A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 stick butter, melted, 3 sheets phyllo pastry dough, found in the freezer section, Coarse salt and black pepper, 2 tablespoons extra-virgin olive oil, and more.

Yes, Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups

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