Nutty Chicken Spanakopita

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 8 sheets phyllo dough
• 1/4 cup olive oil
• 1 lb ground chicken
• 2 eggs
• 1 bunch fresh spinach leaves, torn to bits
• 1 cup cashews, crushed
• 2 teaspoons dried oregano
• salt and pepper

Recipe

• 1 preheat the oven to 350°f.
• 2 wilt the spinach in a saucepan over medium heat for one minute.
• 3 mix the spinach with the ground chicken breast.
• 4 add the eggs, crushed cashews, oregano and salt and pepper to taste.
• 5 mix thoroughly.
• 6 take one sheet of phyllo and brush it with olive oil.
• 7 repeat with 3 more sheets, brushing each one liberally with olive oil.
• 8 using 1/2 of the chicken/spinach mix, place it along the bottom of the phyllo sheets.
• 9 leave a 1/2 inch margin on each side.
• 10 fold the two sides in so nothing will leak out, and begin to roll the sheets up away from you.
• 11 repeat this process with the other 4 sheets and the other half of the chicken/spinach mix.
• 12 bend each roll to form a wide crescent, and place on a baking sheet covered with parchment paper.
• 13 brush each crescent liberally with the olive oil.
• 14 bake for about 1 hour.
• 15 if it looks like the dough is browning too quickly, cover it with a sheet of silver foil.
• 16 remove from the oven when done, and let rest for about 10 minutes.
• 17 cut into slices and serve.
• 18 can be served as both an appetizer or as a main course.
• 19 servings are for an appetizer.