Food Network: Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups

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Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups
Recipe courtesy Rachael Ray

Ingredients
1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an
angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled

Directions
Preheat oven to 400 degrees F.

Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of
phyllo dough with butter, top with a second sheet of pastry, butter, then season
the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12
squares and arrange the phyllo in cups, allowing the dough to crumple and spill
out of the tops of the tins. Brush the inside of the pastry cups with remaining
butter. Bake until golden, 5 to 8 minutes. Cool.

To a skillet preheated over medium high heat add chicken, garlic and onions and
season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and
spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.

To serve, place phyllo cups on a serving platter and fill with mounds of chicken,
sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes
a perfect starter or side to this delicious, quick cross between chicken pot pies
and spanakopita.