Ingredients
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2 tbsp olive oil, plus more for brushing
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1 medium yellow onion, chopped
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1 (16 oz) bag frozen chopped spinach, thawed and squeezed dry
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2 tbsp all-purpose flour
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2 oz reduced-fat cream cheese
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2 cups unsalted chicken broth
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2 1/2 cups shredded cooked or rotisserie chicken
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1/2 (6 oz) pkg crumbled feta cheese
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2 tbsp chopped fresh dill fronds and stems
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8 sheets Athens ® Phyllo Dough, thawed
Steps
1
Preheat oven to 400°F. Brush a 9x9-inch baking dish with oil. In a 12-inch skillet, heat the oil on medium-high. Add the onion and season with salt and pepper. Cook 5–7 min., until tender.
2
Stir in the spinach and cook 2–3 min., until warm. Sprinkle the flour over vegetables and cook 2 min., stirring constantly. Add the cream cheese and broth. Bring to a simmer on high, stirring frequently. Cook 2 min., until liquid has thickened slightly. Remove skillet from heat. Stir in the chicken, feta, and dill. Season with salt and pepper. Transfer chicken filling to prepared baking dish.
3
Place 1 phyllo sheet on top of chicken filling. Brush generously with oil. Repeat with remaining phyllo sheets and oil as needed. Using a paring knife, score phyllo to make 4 squares. Score each square diagonally to make 8 pieces. Bake 30–35 min., until phyllo is golden brown and filling is hot. Let stand 5–10 min. before serving.
