I’m a big fan of spanokopia, the Greek dish made with Spinach and feta in phyllo dough. To turn it into a meal on the go, I add chicken to mine spin on this dish. I like make these ahead of time and freeze them, all I need to do to make a meal is pop them in the oven until they’re warm.
Here’s what you’ll need
1 cup frozen spinach with all the liquid squeezed out (or use about a pound of fresh, wilted and squeezed of excess liquid)
3/4 cup shredded chicken (I use leftovers my weekend roast or a store bought rotisserie)
1/4 cup feta cheese
1/2 onion diced small
1 teaspoon dried dill
2 cloves garlic minced
salt and pepper to taste.
Take a sheet of phyllo dough (defrosted if you got it from the freezer section) and lay it on your cutting board. Brush with butter, Fold in half. Butter and fold in half again, and then one more time. Place a heaping tablespoon of the filling in the corner of the dough, butter around the filling and fold over into a triangle like shape (I like to call my shapes inspired by triangles.), making sure to close all the sides tightly.
Place on a greased cookie sheet, brush with butter and sprinkle the top with a little bit of kosher salt.
Bake at 450 until golden brown, about 10 minutes.
I like to serve them with marinara sauce for dipping (I like to dip) and a green salad.