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.