This is a fun take on spanakopita, with a creamy feta-and-spinach filling and a crispy phyllo topping.
Chicken and white beans pack in the protein.
Any white beans, such as cannellini, garbanzo or navy beans, work well here.
Photo:Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Lightly coat an 8-inch-square baking dish with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add onion; cook, stirring occasionally, until softened, about 4 minutes.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Add garlic; cook, stirring, until fragrant, about 1 minute.
Transfer to a medium bowl and let cool slightly, about 5 minutes.
Spoon into the prepared baking dish.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Cut each phyllo sheet in half crosswise.
Repeat the process with the remaining phyllo sheets and oil, stacking the sheets.
Score the phyllo into 2-inch squares with a sharp knife.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Bake until golden brown on top, about 25 minutes.
Let cool for 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
(-) Information is not currently available for this nutrient.
