Chicken Spanakopita Skillet Recipe

When I first planned to make this, I got to make the discovery that my main grocery store no longer carries phyllo dough. Just phyllo tart shells. Not super helpful for most times I want phyllo dough. What to do? Well…let’s start with how it is supposed to look.

This was made with some help from my sous chef.

He insisted on helping to make it, and since most of it is a stove recipe I recruited him for the phyllo dough. He did pretty well, especially since he hasn’t been helping as much recently (he helps by entertaining the Chiplet and keeping him out of trouble when I cook).

Now back to the first time I made this. I used the tarts because it’s all I had. I crumbled them into pieces, then drizzled some melted butter on top before baking.

Not quite as good since there wasn’t as much phyllo from the shells, but it was delicious enough that we remade it multiple times after finding phyllo dough from a different store. Yay!

Oh, and please don’t forget the dill. It really adds something special to the dish.

Directions for Chicken Spanakopita Skillet Recipe

Adapted from Serious Eats

  • 16 ounces baby spinach leaves
  • 8 Tablespoons butter, divided (I used a butter alternative), with possibly more
  • 2 pounds boneless, skinless chicken thighs, chopped into 1/2-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1.5 Tablespoons minced garlic
  • 2 Tablespoons flour
  • 1/2 cup chicken broth
  • 1/2 cup half-and-half (I used almond milk)
  • 6 ounces feta cheese, crumbled
  • 3 green onions, chopped
  • 1/4 cup chopped fresh dill
  • 6 to 8 sheets phyllo dough, thawed and covered with a towel

Preheat the oven to 425 degrees F.

In a large cast iron skillet or in a Dutch oven (what I used), heat a tablespoon of the butter and cook the spinach in batches, allowing each batch to wilt, then removing to a colander. Drain and press out the excess water in the cooked spinach.

Melt 2 more tablespoons butter in the skillet. Season the chicken with salt and pepper, then cook in the butter to lightly brown each side. Set the chicken aside.

Melt 2 more tablespoons butter and add the garlic, cooking for about 1-2 minutes until lightly golden. Then, add in the flour, whisking to make a paste. Whisk in the chicken broth.

Cook, whisking until the mixture thickens and can coat the back of a spoon. Whisk in the half-and-half.  Add the feta, green onions, and dill. Stir until the feta melts. Remove from the heat, stir in the chicken and spinach.

Melt the remaining butter. Take a sheet of phyllo dough and lay it on a work surface. Brush some of the butter on top, then scrunch it and place it on top of the skillet.

Continue with more sheets of phyllo until you cover the whole top. Bake for about 15-20 minutes until the top is golden and crispy.

Directions for Chicken Spanakopita Skillet Recipe (without pictures)

Adapted from Serious Eats

  • 16 ounces baby spinach leaves
  • 8 Tablespoons butter, divided (I used a butter alternative), with possibly more
  • 2 pounds boneless, skinless chicken thighs, chopped into 1/2-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1.5 Tablespoons minced garlic
  • 2 Tablespoons flour
  • 1/2 cup chicken broth
  • 1/2 cup half-and-half (I used almond milk)
  • 6 ounces feta cheese, crumbled
  • 3 green onions, chopped
  • 1/4 cup chopped fresh dill
  • 6 to 8 sheets phyllo dough, thawed and covered with a towel

Preheat the oven to 425 degrees F.

In a large cast iron skillet or in a Dutch oven (what I used), heat a tablespoon of the butter and cook the spinach in batches, allowing each batch to wilt, then removing to a colander. Drain and press out the excess water in the cooked spinach.

Melt 2 more tablespoons butter in the skillet. Season the chicken with salt and pepper, then cook in the butter to lightly brown each side. Set the chicken aside.

Melt 2 more tablespoons butter and add the garlic, cooking for about 1-2 minutes until lightly golden. Then, add in the flour, whisking to make a paste. Whisk in the chicken broth. Cook, whisking until the mixture thickens and can coat the back of a spoon. Whisk in the half-and-half.  Add the feta, green onions, and dill. Stir until the feta melts. Remove from the heat, stir in the chicken and spinach.

Melt the remaining butter. Take a sheet of phyllo dough and lay it on a work surface. Brush some of the butter on top, then scrunch it and place it on top of the skillet. Continue with more sheets of phyllo until you cover the whole top. Bake for about 15-20 minutes until the top is golden and crispy.

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Friday Favorites 31

As I write this, I have no working oven. I had someone come yesterday…and all they did was damage the screws that held the oven into the wall. So then I had to have a different person tackle the screws so that tomorrow the first person can come back and hopefully repair the oven. Because I really do miss it. I’ve been terribly sick all week with a cold and am finally getting better, which means I am finally up to more cooking. Like cakes. I luckily had some cake because I made it shortly before my cold and I couldn’t taste anything so just saved it. But I am running low and I also want to use the oven for other things, like dinner. I have a stove, a microwave, and a toaster, so I am not entirely without appliances, but the oven is making me sad. Fingers crossed it gets repaired, otherwise I will have to wait much longer if it needs to get replaced. In the meantime, I am sharing some recipes I wish I could make.

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Friday Favorites 30

It has been a rough week plus here. I’m hoping by the time that this posts everything is back to normal. For now, though, I am still in the middle of it. We started the week with bad sleep, lots of bad behavior, and a fever that turned out to be nothing. Then the week ended with a virus for half of the family…did I mention this was with Easter? Sigh. And then just as that half of the family got better, another family member started with a different virus. Here I am worried and wondering when it will hit me. I mean, I can’t possibly dodge all of this, can I? I really hate seeing my boys sick and so sad. But let’s try to remember the happier moments with some pictures to transition back to our usual Friday Favorites content:

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Chick Cookies (Lemon Crinkle Cookies)

Many months ago, the Fudgelet spotted this recipe when reading through a cookbook. He wanted to make it when it was Easter time, so I saved it and pulled it out again just a few days before the holiday. He was very excited and happy that I had remembered, and I was very excited and happy that he helped me make them! Not so long ago he couldn’t roll a ball of dough, but he started doing it some with Play-Doh so I knew he could do these.

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Fudgelet and Chiplet Adventures (part 22): Snowy Winter

I know we are a month into spring already, but I figured this was as good a time as any to wrap up winter with some pictures. Maybe you will see something of interest for next winter.

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Rainbow Cookies

On the hunt for a different recipe, I flipped through and the Fudgelet saw this. He can’t resist rainbow treats (see me making this and this and this). So here we are again with a different rainbow. What are we celebrating with this one? Well, maybe my dad’s birthday. Maybe some good news I had today about the Chiplet, who by the way can eat these. Candy melts as a frosting are a great allergy-friendly option, by the way.

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Topic-Changing Thursdays: The Chiplet is 16 Months Old!

If you want to refresh your memory from 14 months, here it is. I left off talking about his snuggles, and really he is still like that. He has separation anxiety in such a big way. It started when he was around a year, but it has gotten worse over the last few months. What makes it really bad is he mostly wants me. Even K isn’t enough to appease him sometimes. I think part of it is he sees me as his food source (he doesn’t like to eat much for other people) and his source for sleep, so if he is hungry or tired, he wants to come to me. He also wants to come over to me to check on me and make sure I’m still around and okay. So, all of this to say that he is still quite attached. I’m not worried, though, since I remember the Fudgelet was also quite attached and he has no problem being dropped at school; sometimes, he won’t even say goodbye until I remind him!

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