Chicken, Artichoke & Kale Spanakopita
Ready In:
40 min
Servings
4
Good For:
Dinner
Ingredients
– 2 tbs olive oil
– 1 small onion, thinly sliced
– 3 cloves garlic, minced
– 1 bag baby kale (4 ish cups)
– 2 cups chopped artichoke hearts
– 2 chicken breasts, cooked & shredded
– 1/2 log goat cheese
– 6 oz mascarpone cheese
– 1/3 cup chicken stock
– 10 sheets phyllo dough
– 2 tbs melted butter
– 1/2 cup feta cheese
– Salt & pepper to taste
– 1 small onion, thinly sliced
– 3 cloves garlic, minced
– 1 bag baby kale (4 ish cups)
– 2 cups chopped artichoke hearts
– 2 chicken breasts, cooked & shredded
– 1/2 log goat cheese
– 6 oz mascarpone cheese
– 1/3 cup chicken stock
– 10 sheets phyllo dough
– 2 tbs melted butter
– 1/2 cup feta cheese
– Salt & pepper to taste
Step by Step Instructions
Step 1
CHICKEN: You can use any cooked chicken (grilled, sous vide, rotisserie) or even jackfruit for a vegetarian option. I used a slow cooker on low for 8 hours to cook 2 chicken breasts. I added 3 medium carrots, halved, 4 stalks of celery, halved, and 4 cups of bone broth. I removed the chicken and shredded it, then puréed the veggies for baby food.
Step 2
Heat a large skillet over medium high heat. Add olive oil and onions. Sauté for 3-5 minutes, until onions are translucent and golden brown. Add garlic, stir for 1 minute.
Step 3
Add kale greens and allow to wilt (approx. 3 min). Add goat and mascarpone cheeses, stirring to melt. If the mixture is too thick, add some chicken broth. Add chicken and artichokes into the pan and heat through.
Step 4
Preheat oven to 375°F. Grease a 13×9 casserole dish with nonstick spray. Place three layers of phyllo dough at the bottom, brushing with melted butter in between each layer. Add a layer of the chicken filling, then two more sheets of phyllo, layer of chicken filling, feta cheese, and final five pieces of phyllo dough, brushing with butter between layers. Bake for 25-30 minutes until top is golden brown and flakey.
