Kotopoulo Gemisto Me Spanakopita (spanakopita Stuffed Chicken)
Kotopoulo gemisto me spanakopita, or Spanakopita Stuffed Chicken, is a delicious Epirotic dish that combines the flavors of juicy chicken and savory spanakopita filling.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup feta cheese, crumbled
- 2 cups fresh spinach, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 8 sheets phyllo dough
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the feta cheese, spinach, dill, parsley, garlic, salt, and black pepper.
- Cut a pocket into each chicken breast and stuff with the spinach and feta mixture.
- In a separate bowl, whisk together the olive oil and lemon juice. Brush the mixture over the stuffed chicken breasts.
- Wrap each stuffed chicken breast with 2 sheets of phyllo dough, brushing each layer with melted butter.
- Place the wrapped chicken breasts on a baking sheet and bake for 30-35 minutes, or until the chicken is cooked through and the phyllo dough is golden brown.
- Serve the Kotopoulo gemisto me spanakopita hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Baking sheet Brush
Tools
Knife Bowl Whisk
Serving suggestions
Serve the Kotopoulo gemisto me spanakopita with a side of Greek salad and roasted potatoes.
Tips & tricks
For a crispy phyllo crust, make sure to brush each layer with melted butter before baking.
Cost
$20