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

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Just made this recipe and loved it! Thought the phyllo would give me an issue, but was pleasantly surprised how easy it is to work with. As well as the salt and pepper, I added a bit of cayenne to the 3rd layer of the pastry. Was a good choice. To the filling I added rosemary, mushrooms, marinated artichoke hearts and kalamata olives, can it get any better! What a perfect bundle of flavor.

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OMG TASTY! Loved this recipe. Super easy, super delish. Loved the idea of the throw away muffin pans... made clean up easy!

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AMAZING!!!! Made me look like a cooking genious! I used fresh spinach instead of frozen in cut the feta to about 6 oz. and it was still fantastic. Even tastes great the next day as well. :

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I just made this for my family and it was so easy and so tasty. I don't even like spinach that much, but I loved it in that. The Phyllo dough was weird, I'd never worked with it before. It ads a nice texture variation to the meal and helps with presentation, but isn't necessary. Next time I think I'll leave out the Phyllo Cups and save a few bucks.

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AMAZING recipe. absolutely great meal; looks difficult and is so easy!

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The last review wasn't mine I hit post by mistake. This is one of my favorite recipes by Rachel, it is so easy to make, the only thing I would change is the amount of spinach, I don't even use a whole package I think it over powers the other ingredients. My family loves this dish.

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This was so easy and delicious! What a great way to get more spinach in the diet. I hesitatingly used fat-free Feta, no one noticed! Great presentation too-

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OK, so, I made one major adjustment; I put the mixture in a baking dish and covered the whole thing with the phillo dough...kind of like a pot pie; man oh man was it good. I have had several requests to make it again, and I will.

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Very simple to prepare, however, I made some major modifications using ingredients on-hand. Diced grilled chicken, red and yellow peppers, kalamata olives, sun-dried tomatoes, feta cheese, and added seasonings. Used garlic and onion powder, Adobo seasoning, cumin, pepper, and Mexican red chili powder. Added one egg to bind together. Mexican red chili powder gave it a nice kick. I got two batches which I rolled in 4 sheets of phillo each and baked whole. Took less than 45 minutes to prepare and 25 to cook. Great meal for under an hours time.

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This is so incredibly delicious! I made this for dinner guests last night and we all loved it (even my two toddlers were going back for seconds! I too used cream of spinach (recipe on Food Network from Emeril Lagasse and it was a nice addition of tastes. Thank you Rachel Ray!!!