Chicken with Sundried Tomatoes, Feta and Spinach in Phyllo Cups
A hearty vegetable and olive salad makes a perfect starter or side to this crowd-pleasing, quick cross between chicken pot pie and spanakopita. These are great for entertaining, too!
- 1/2 stick butter, melted
- 3 sheets phyllo pastry dough, found in the freezer section at the grocery store
- Coarse salt and black pepper
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1/2 thin cut boneless skinless chicken breasts, sliced into thin strips on an angle
- 3 cloves garlic, chopped
- 1 small yellow skinned onion, chopped
- 1/2 cup sundried tomatoes in oil, drained (about 10-12 pieces), chopped
- 2 boxes chopped spinach, defrosted and squeezed dry
- 3/4 pound feta cheese (12 ounces), crumbled
You will need a muffin tin – either a six cup tin for large muffins or a traditional twelve cup tin – to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.
Pre-heat oven to 400°F.
Brush muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry and butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into six or twelve squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5-8 minutes. Cool.
To a skillet pre-heated over medium-high heat, add chicken, garlic and onions and season with salt and pepper. Sauté five minutes, add the sundried tomatoes and spinach and cook another 3-5 minutes. Add feta and taste to adjust seasonings.
To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sundried tomatoes and spinach mixture.