Back to recipe

Samantha Denton

Spanakopita Chicken Pockets

Spanakopita Chicken Pockets

Ingredients

Filling

  • 1 lb cooked chicken (finely chopped or shredded)
  • 1 Tbsp olive oil
  • 2-3 cloves garlic (minced)
  • 1 shallot (or ¼ onion, finely diced)
  • 5-6 cups spinach
  • ¾–1 cup feta (crumbled)
  • ¼ cup Parmesan (grated)
  • 1 Tbsp fresh dill (or 1 tsp dried)
  • ½ tsp dried oregano
  • Salt and black pepper (to taste)
  • 1 lemon zest

Phyllo

  • 1 package phyllo dough (thawed in fridge)
  • ½ cup butter (melted)

Method

  1. 1

    Make the filling

  2. 2

    Heat olive oil in a skillet over medium heat.

  3. 3

    Saute onion 2–3 minutes until soft.

  4. 4

    Add garlic, cook 30 seconds.

  5. 5

    Add fresh spinach, cook until wilted, cook out as much moisture as you can (if using frozen, thaw and squeeze very dry)

  6. 6

    Remove from heat. Stir in: Chicken Feta Parmesan Dill, oregano Lemon zest Salt & pepper Let cool slightly (important so it doesn’t melt the phyllo).

  7. 7

    Prep your phyllo station

  8. 8

    Preheat oven to 375°F

  9. 9

    Line a baking sheet with parchment

  10. 10

    Lay phyllo flat and cover with a damp towel

  11. 11

    Keep melted butter nearby with a pastry brush

  12. 12

    Assemble the pockets

  13. 13

    Take 1 sheet of phyllo, brush lightly with butter

  14. 14

    Place another sheet on top, butter again

  15. 15

    (Use 2-3 layers per pocket, go light with the butter so it doesn’t get soggy)

  16. 16

    Cut the layered phyllo into 2-3 long strips (2 for bigger pockets, 3 for smaller)

  17. 17

    Spoon 2–3 Tbsp filling at the bottom of each strip

  18. 18

    Fold like a flag:

  19. 19

    Fold up, triangle

  20. 20

    Continue folding diagonally until sealed.

  21. 21

    Place seam side down on baking sheet

  22. 22

    Brush tops with butter

  23. 23

    Bake

  24. 24

    Bake 22–28 minutes, until golden and crisp

  25. 25

    Cool 5 minutes before serving (filling is very hot)