Creamy garlic chicken spanakopita skillet from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken thighs for chicken breasts.

  • chawkins on October 16, 2023

    So very good. I made half a recipe which supposedly served 3 to 4, but the two of us polished it off in one sitting. I used fresh spinach and may have squeezed too much liquid out of it, so I had to increase the amount of broth and half-and-half (I used whole milk). Squeezing too much also made it difficult to untangle the spinach ball to evenly distribute into the sauce. Since I cooked the dish in a 12”inch pan, I transfered to a gratin dish to go into the oven so the amount of phyllo called for could cover the top. Instead of butter, I used olive oil to saute the chicken and to brush on the phyllo.

  • SusanMargaret on February 16, 2019

    Used frozen spinach. Very very good.

  • TrishaCP on March 23, 2017

    This was really, really, good. All of the deliciousness of spanakopita and none of the difficulty. I also used dried dill and would definitely use frozen spinach for ease next time as well. I also used already cooked chicken to good effect.

  • MidwesternerTT on April 16, 2016

    Awesome, flavorful. I used thighs, 10 oz frozen spinach, 1 T. dried dill, fat free feta crumbles and transferred to a casserole to bake since my Revere Ware skillet isn't high-temp oven safe. Definitely will be made again, either with phyllo or with puff pastry on top.

  • Rutabaga on November 29, 2015

    This recipe takes spanakopita, and turns it into an easy-to-prepare one dish meal. Scrunching the sheets of phyllo over the top of the casserole makes working with the sometimes finicky pastry a breeze, and I was even able to use torn up pieces from an old, rather dried out package of phyllo from the freezer to good effect. The creamy garlic and feta sauce is delicious paired with the chicken and spinach, as as this is a one pot meal, clean up is minimal.

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