Pan chicken Spanakopita cake recipe
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Who could resist a cake in any form? This Spanakopita cake is hearty and satisfactory and offers all popular and familiar aromas of classic Spanakopita. The combination of dill, parsley and spring onions gives fresh flavors, while the feta cheese brings to every bite of salty, salty wealth. The Phyllo topping snaps up and browns beautifully in the oven and ensures a delightful crunch. Light and herbaceous, with a cone made of sour cream, lemon peel and feta, this cake is a taste party in your mouth.
What is Spanakopita?
Origin from Greece, Spanakopita has a filling of spinach and feta cheese, which are surrounded in layers made of delicate Phyllo pastries. Although it is not traditional to include chicken, this variation offers the classic recipe a modern touch. In contrast to the traditional method of fully wrapping the filling into pastries, this version decides for a single level above and makes it faster and easier to prepare it. The faster it takes to make, the faster it comes into your stomach!
Damp cake?
When your Spanakopita ends in good time, you will find some potential culprits here. There could be a reason under cooking, but it is often the excess moisture of the spinach. To prevent this, press the spinach dry before taking it into the filling. The thawing of frozen spinach can be time -consuming. So if you are short, you should use the microwave to speed up the process.
Recipe tips
- Crumbles your own feta-Use in this recipe with a pre -buttoned feta. It is dry, less tasty and is not well included in the spinach mix. You can use cow or sheep milk feta, but the sheep’s milk will be tastier.
- Press this spinach– In order to prevent a damp top crust, it is important to squeeze as much fluid as possible from the spinach: their forearms should burn at least a little from the effort.
- Use as much Phyllo as you want– While this recipe only uses four leaves Phyllo, you can use more for an even crumpled and crispy top crust. Just add crumpled Phyllo leaves until the cake looks as you want.
Cooking mode
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6 tablespoon olive oildivided
1 Yellow onionchopped (approx. 1 1/4 cups)
4 large Nelken garlicfinely chopped (approx. 1 1/2 tablespoon)
1/2 teaspoon Fine salt
1/2 teaspoon ground black pepper
2 (10 ounces) Packages Frozen chopped spinachthawed
3 Cup (approximately 12 ounces) finely shredded rotisserie -chicken
8 Ounce FetaCrumbled (approx. 2 cups)
3/4 cup sour cream
3/4 cup Heavy whipped cream
1/4 Cup chopped Fresh flat sheet Parsley
1/4 cup chopped Fresh dill
1/4 cup finely chopped Spring onions (from 2 middle spring onions)
1/2 teaspoon grated Lemon peel
4 Leaves frozen Phyllo Pastries, thawed
Collect the ingredients. Preheat the oven to 375 F.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
heat 3 tablespoons of olive oil In a large ovenproof pan. Add 1 yellow onion, choppedAnd cook with occasionally stirring up to 6 to 8 minutes.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Add 4 big cloves of garlic, finely choppedPresent 1/2 teaspoon of fine saltAnd 1/2 teaspoon of ground black pepper. Often stir until it is fragrant about 2 minutes. Take off the stove and let it cool slightly for about 15 minutes.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
While the pan cools down, drain 2 (10 ounces) packages of frozen spinach, thawedPress to release excess liquid. Spread the downloaded spinach in a clean towel and press to remove any leftover liquid and dry the spinach as much as possible.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Add the drained spinach 3 cups (approximately 12 ounces) finely shredded rotisserie -huhnPresent 8 ounces feta, crumbledPresent 3/4 cup of sour creamPresent 3/4 cup of heavy whipped creamPresent 1/4 cup of chopped fresh flat leaf petersiliaPresent 1/4 cup of chopped fresh dillPresent 1/4 cup of finely cut spring onionsAnd 1/2 teaspoon of grated lemon peel To the cooled onion mix in the pan. Stir well to combine and carefully press it into an even layer. This is easiest to do with your hands, but a flexible silicone spatula also works.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Work at the same time with a Phyllo leaf, brush 4 leaves Phyllo pastries On both sides with the remaining 3 tablespoons of olive oil.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Scrunch and ruffle the Phyllo carefully and arrange it to the spinach mix. Repeat this with the remaining Phyllo leaves and make sure that the entire surface is completely covered with Phyllo.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Bake until the Phyllo is golden and crispy, about 30 minutes. Let cool for 5 minutes before serving.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
This recipe was developed by Nicole Hopper
How to store
Cool the remains in an airtight container for up to 3 days. The phyllo becomes softer, but can be crowned in a hot oven or an air fryer.
Do you feel adventurous? Try this:
- Instead of rotisserie chicken, you can use chicken, cut or crushed cooked chicken. Just make sure the parts are quite small.
- Use fresh spinach instead of frozen. Bring it first and let it cool down, express as much fluid as possible and continue with the recipe. You need 3 pounds of fresh spinach.
| Nutritional information (by portion) | |
|---|---|
| 1272 | Calories |
| 87g | Fat |
| 94g | Carbohydrates |
| 32g | protein |
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| Nutritional information | |
|---|---|
| Portions: 6 | |
| Amount per serving | |
| Calories | 1272 |
| % Daily value* | |
| 87g | 111% |
| Saturated fat 36g | 178% |
| 164 mg | 55% |
| 1590 mg | 69% |
| 94g | 34% |
| Food fiber 6g | 22% |
| Total sugar 7g | |
| 32g | |
| Vitamin C 17mg | 87% |
| Calcium 472 mg | 36% |
| Iron 6mg | 36% |
| Potassium 927 mg | 20% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
