One Pan Chicken Spanakopita


1 pound fresh baby spinach leaves, washed

6 tablespoons unsalted butter, divided

1 1/2 pounds boneless, skinless chicken breasts, shredded Sea salt and freshly ground black pepper

5 medium cloves garlic, minced

2 tablespoons all-purpose flour

1/2 cup low-sodium broth, plus more as needed

1/2 cup half-and-half

6 ounces feta cheese, crumbled

3 scallions, white and light green parts only, chopped

1 small bunch dill, chopped, plus more for garnish

6 to 8 sheets phyllo dough, thawed and covered with a towel

Heat a cast iron skillet, then add spinach, a handful at a time, until the pan is full.

Turn spinach often until just wilted, then transfer to a colander and press out as much water as you can.

Continue until all of the spinach is wilted and pressed.

Pour off any excess water in the skillet and place back over medium heat.

Melt 2 tablespoons butter in the pan and add chicken. Season with salt and pepper.

Cook, turning once, until the edges are lightly golden, about 4 minutes, then remove from heat and set aside.

Preheat oven to 425, then melt 2 tablespoons butter in same skillet and add garlic.

Cook until fragrant, about 1 minute, then mix in flour.

Stir together until the mixture forms a golden paste.

Whisk in 1/2 cup chicken stock, then cook, stirring often, until mixture is thickened and coats the back of a spoon.

Whisk in half-and-half. then add feta cheese, scallions, dill and stir, allowing feta to melt.

Remove from heat, add chicken and spinach to skillet, mixing well.

If the sauce has thickened too much, add more chicken stock to reach the desired consistency.

Season with salt and pepper.

Melt 2 tablespoons butter in a saucepan.

Lay a sheet of phyllo on a flour dusted work surface.

Brush with melted butter, then scrunch up the sheet and set it on top of the spinach mixture in the skillet.

Repeat with remaining phyllo until the skillet is completely covered.

Slice the Spanakopita into 8 servings before baking.

Bake until phyllo is golden and crisp on top, for 20 minutes.

Remove from oven, garnish with additional dill and serve warm. Enjoy!
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