Ingredients
1lb Baby spinach leaves
6T Butter
1-1/2lbs Boneless, skinless, chicken breasts, chopped into bite sized chunks
Kosher salt, and freshly ground black pepper
5 cloves Garlic, minced
1T AP flour
1/2C Chicken stock
1/2C Heavy cream
6 oz Feta cheese, crumbled
3ea Scallions, chopped
1ea Small bunch of dill, chopped, plus more for garnish
6 to 8 Sheets of phyllo dough, thawed, and covered with a towel
Process
Heat a large cast iron skillet over medium heat
Add spinach, a handful at a time, until the skillet is full
You may have to cook the spinach in batches to ensure that it cooks evenly
Turn the spinach often until just wilted
Transfer to a colander and press out as much water as you can
Continue until all of the spinach is wilted and pressed
Pour off any excess water in the skillet and place back over medium heat
Melt 2T of butter in the pan
Add the chicken
Season with salt and pepper
Cook, turning once until the edges are lightly golden, about 4 minutes
Remove from the heat and set aside
Preheat the oven to 425F
Melt 2T of butter in the same skillet
Add garlic
Cook until fragrant, about 1 minute
Mix in the flour
Stir together until the mixture forms a golden paste
Whisk in 1/2C of chicken stock
Cook, stirring often, until the mixture is thickened and coats the back of the spoon
Whisk in heavy cream
Stir together feta cheese, scallions, and dill, allowing the feta to melt
Remove from the heat
Return the chicken and spinach to the skillet, mixing well
If the sauce has thickened too much, add more chicken stock, keep in mind that the mixture will thicken more when baking in the oven
Season with salt and pepper
Melt the remaining 2T of butter
Lay a sheet of phyllo on a work surface
Brush with the melted butter
Scrunch up the sheet and set it on top of the spinach mixture in the skillet
Repeat with the remaining phyllo until the skillet is completely covered
Bake until the phyllo is golden and crisp on top, about 20 minutes
Remove from the oven
Garnish with additional dill
Serve warm
