Shelly's Recipe

Chicken & Mushroom Spanakopitas

Category: Hot

4 cups fully cooked frozen grilled chicken breast strips
1 tablespoon olive oil
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 teaspoon minced fresh mint
1/2 teaspoon each minced fresh sage and thyme
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) crumbled feta cheese
36 sheets phyllo dough (14x9-inch size)
Butter-flavored cooking spray
Refrigerated tzatziki sauce, optional

(1) Preheat oven to 350°. Prepare chicken according to package directions; coarsely chop. In a skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Transfer to a bowl; stir in herbs, spinach, cheese and chicken.

(2) Layer six sheets of phyllo dough on a work surface, spritzing each with cooking spray. (Cover remaining phyllo with plastic wrap and a damp towel.) Cut the stack lengthwise in half. Place 1/3 cup filling on one end of each strip. Fold a corner of dough over filling, forming a triangle. Fold triangle up, continuing to fold like a flag. Spritz end with cooking spray and seal. Repeat with remaining ingredients.

(3) Spritz triangles with cooking spray; place on baking sheets. Bake 20 minutes or until golden brown. If desired, serve with tzatziki. Yield: 6 servings.