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Phyllo Chicken Pie & Scampi Vegetable Salad

6:09 AM, Apr 16, 2012   |    comments
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8 sheets frozen phyllo dough
Zest/juice of 1/2 lemon
1/2 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 Deli rotisserie (or cooked) chicken, about 2 cups
1 package frozen creamed spinach (9-11 oz)
4 tablespoons unsalted butter
4 oz crumbled garlic/herb feta cheese


•Remove phyllo from freezer; thaw for 1 hour (or overnight in refrigerator).
•Preheat oven to 400°F.
•Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (1 tablespoon).
•Chop onion and garlic. Shred chicken with two forks.

1.Microwave spinach on HIGH for 2-3 minutes or until thawed. Microwave butter on HIGH for 20-30 seconds or until melted.
2.Coat 9-inch-square baking dish lightly with melted butter. Place one phyllo sheet in dish, over-hanging one side of the dish by about 6 inches; brush lightly with butter. Repeat layer and butter for each side of dish (layers will overlap and fully cover bottom of dish); then repeat with a second layer on all four sides.
3.Combine remaining ingredients; spread mixture evenly over phyllo. Fold each side of dough over filling and brushing each with butter. (Layers may overlap or not meet on top; either way is fine.) Bake 20-25 minutes or until golden. Let stand 4-5 minutes. Serve. (Makes 6 servings.)
CALORIES (per 1/6 recipe) 340kcal; FAT 21g; CHOL 110mg; SODIUM 660mg; CARB 19g; FIBER 2g; PROTEIN 19g; VIT A 25%; VIT C 4%; CALC 10%; IRON 8%


1 cucumber, coarsely chopped
3 plum tomatoes, coarsely chopped
2 cloves garlic, finely chopped
1/2 medium yellow onion, finely sliced
Juice of 1/2 lemon
2 tablespoons olive oil







•Peel cucumber and chop; chop tomatoes and garlic. Slice onion.
•Squeeze lemon for juice (1 tablespoon).

1.Whisk in salad bowl: oil, garlic, and lemon juice until blended.
2.Add remaining ingredients; toss and serve.
CALORIES (per 1/4 recipe) 80kcal; FAT 7g; CHOL 0mg; SODIUM 0mg; CARB 5g; FIBER 1g; PROTEIN 1g; VIT A 8%; VIT C 15%; CALC 2%; IRON 2%


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