Chicken Florentine Phyllo Pie

• Vegetarian
• Gluten free

• Produce

  • 1 cup Ricotta cheese 2 garlic cloves, part-skim

Found on diethood.com

Description

Ingredients

• 1 cup part-skim Ricotta Cheese
• 2 garlic cloves, chopped
• 2 eggs
• 1/2 cup soft cheese (goat cheese, bleu cheese or feta cheese)
• 1/4 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• salt and fresh ground pepper, to taste
• 1 tablespoon olive oil
• 3 cups cubed (cooked) chicken breasts, (this is a great recipe for leftover chicken)
• 1 bag (6-ounces) spinach leaves
• 1 stick (8 tablespoons) butter, melted
• 16 phyllo sheets

Directions

• Preheat oven to 375.
• In a mixing bowl, combine ricotta, chopped garlic, eggs, cheese, zest, lemon juice, salt and pepper; with a mixer on low, mix until combined and set aside.
• Heat olive oil in a frying pan and add cubed chicken pieces; cook for 4 minutes or until heated through.
• Add spinach leaves and continue to cook until spinach is wilted; about 2 minutes.
• Remove from heat and transfer 1/2-cup of chicken mixture to ricotta mixture; stir to combine.
• Add the remaining chicken mixture to the ricotta mixture and mix until thoroughly incorporated. Set aside.
• Brush a cast iron skillet with a little bit of the melted butter.
• Unfold phyllo sheets.
• Place a phyllo sheet on the bottom of the cast iron skillet.
• Brush with melted butter.
• Top with seven more sheets, brushing each sheet with melted butter before adding the next.
• As you work, keep the unused stack of phyllo sheets covered so they dont dry up.
• Spread the chicken-ricotta mixture over the phyllo sheets.
• Top with remaining 8 phyllo sheets, brushing each sheet with melted butter, including the top sheet.
• Bake for 30 to 35 minutes, or until top is browned and flaky.
• Let stand 10 minutes.
• Cut and serve.

Nutrition