Spanakopita pot pie skillet


  • 1 pound fresh baby spinach leaves, washed
  • 3 tablespoons unsalted butter, divided
  • 1 pound boneless, skinless chicken breasts or thighs, chopped into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 5 medium cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken stock, plus more as needed
  • 1/2 cup milk
  • 4 ounces feta cheese, crumbled
  • 3 scallions, chopped
  • 1 small bunch dill, chopped, plus more for garnish
  • 4 to 5 sheets phyllo dough, thawed and covered with a towel

Heat a large cast iron skillet over medium heat. Add spinach, a handful at a time, until the pan is full; you may have to cook the spinach in batches to ensure that it cooks evenly. Turn the spinach often until just wilted, then transfer to a colander and press out as much water as you can. Continue until all of the spinach is wilted and pressed.

Pour off any excess water in the skillet and place back over medium heat. Melt 1 tablespoon butter in the pan and add chicken. Season with salt and pepper. Cook, turning once, until lightly golden, about 4 minutes. Remove from heat and set aside.

Preheat oven to 425°F. Melt 1 tablespoon butter in same skillet and add garlic. Cook until fragrant, about 1 minute, then mix in flour. Stir together until the mixture forms a golden paste. Whisk in 1/2 cup chicken stock. Cook, stirring often, until mixture is thickened and coats the back of a spoon. Whisk in half-and-half.

Add feta cheese, scallions, and dill and stir, allowing the feta to melt. Remove from heat. Return chicken and spinach to skillet, mixing well. If the sauce has thickened too much, add more chicken stock to reach the desired consistency, keeping in mind that the mixture will thicken even more when baking in the oven. Season with salt and pepper.

Melt the remaining tablespoon butter in the microwave. Lay a sheet of phyllo on a work surface. Brush with melted butter, then scrunch up the sheet and set it on top of the spinach mixture in the skillet. Repeat with remaining phyllo until the skillet is completely covered.

Bake until phyllo is golden and crisp on top, about 20 minutes. Serve warm.

Serves 4. From Serious Eats




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s