CHICKEN SPANAKOPITA SKILLET

SPANAKOPITA IS A SAVORY GREEK PIE MADE WITH PHYLLO DOUGH AND FILLED WITH SPINACH, FETA CHEESE, AND EGGS. THIS SKILLET VERSION FEATURES THE SAME MOUTHWATERING FLAVORS—PLUS CHICKEN—BUT IT’S MUCH EASIER AND FASTER TO PREPARE.

PREP 30 minutes

BAKE 15 minutes at 375°F

• 4 tsp. olive oil
• ½ cup chopped onion
• 2 cloves garlic, minced
• ⅛ tsp. crushed red pepper
• ¼ cup heavy cream
• 2 5-oz. pkg. fresh baby spinach
• 1½ cups chopped rotisserie chicken
• ½ cup crumbled feta cheese (2 oz.)
• 2 Tbsp. snipped fresh Italian parsley
• 1 Tbsp. snipped fresh dill weed
• 5 sheets frozen phyllo dough (14×9-inch rectangles), thawed
• 2 Tbsp. butter, melted

1. Preheat oven to 375°F. In a medium oven-going skillet heat 2 tsp. of the oil over medium-high heat. Add onion, garlic, and crushed red pepper; cook 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in heavy cream; bring to boiling. Remove from heat.

2. In a 4- to 5-quart Dutch oven heat remaining 2 tsp. oil over medium-high heat. Add spinach; cook and stir 3 minutes or just until wilted. Drain spinach in a colander, pressing gently to remove excess liquid. Return spinach to Dutch oven. Stir in chicken, cheese, parsley, and dill. Stir spinach mixture into onion mixture.

3. Unfold phyllo dough; remove one sheet. (As you work, keep the remaining phyllo covered with plastic wrap to prevent it from drying out.) Brush phyllo sheet with some of the melted butter. Fold in half to make a 9×7-inch rectangle. Place on top of spinach mixture. Repeat with the remaining phyllo, brushing each sheet with butter and rotating slightly to stagger corners. (Phyllo sheets may tear a little.) Brush with any remaining butter. Cut a few slits in phyllo.

4. Bake 15 minutes or until top is golden. If desired, top with additional dill. MAKES 6 SERVINGS.

PER SERVING 282 cal., 17 g fat (8 g sat. fat), 96 mg chol., 491 mg sodium, 12 g carb., 2 g fiber, 20 g pro.