This recipe is a great way to use up left-over chicken and while really simple to put together, seems special with the phyllo. Even if you don’t have left-over chicken, this dish can come together quickly by microwaving 2 skinless boneless chicken breasts, lightly covered for 7 minutes or so, until no longer pink inside.You can make this dish ahead by refrigerating covered for up to 3 hours before baking.
I have also made this with left-over turkey, which is also very nice. It makes a nice light supper dish with soup or oven roasted tomatoes or would also be a nice addition to any buffet table, particularly since it can be made ahead.
Chicken, Spinach and Dried Cranberry Phyllo Pie
1-1/4 cups 2% evaporated milk
4 tsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
2 pkg. (300g) frozen chopped spinach, thawed
2 Tbsp. butter
2 cloves garlic, minced
1/4 cup pine nuts or sunflower seeds
1/4 cup dried cranberries
2 cups cooked, cubed chicken (3/4″ pieces)
4 sheets phyllo pastry
In a small saucepan, whisk milk with flour. Bring to simmer over medium-high heat, stirring until thickened. Stir in salt, pepper and nutmeg. Let cool slightly.
Drain spinach and squeeze out moisture. In a nonstick skillet, melt 1 Tbsp. of the butter over medium-high heat. Cook spinach, garlic, pine nuts and cranberries, stirring until garlic begins to color, about 5 minutes.
Stir egg into milk mixture. Stir into spinach mixture along with chicken.
Melt remaining 1 Tbsp. butter. Spray a 9 inch pie plate with nonstick spray. Cut phyllo in half crosswise. Drape a half sheet across pie plate so one-third overhangs plate. Brush lightly with butter; press into plate. Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
Spoon filling into pastry. Fold edges over filling to for a 2-1/2 inch border.
Place pie on baking sheet and cover lightly with foil. Bake in a 375° F. oven for 30 to 40 minutes or until pastry is golden. Let stand for 5 minutes before serving.
Makes 6 servings. (308 calories per serving with 14g total fat)
From New Cooking Light Cookbook, Anne Lindsay