Crispy Skillet Spanakopita Chicken
A clever and exciting twist on the classic Greek spinach pie, this dish deconstructs the traditional flavors into a high-protein dinner. Tender chicken thighs are cooked in a creamy feta-spinach sauce and topped with buttery, shattered phyllo pastry for an incredible crunch.
Ingredients
- Boneless, skinless chicken thighs600 g
- Fresh baby spinach200 g
- Feta cheese, crumbled150 g
- Phyllo pastry sheets5 stk
- Garlic cloves, minced3 stk
- Fresh dill, chopped0.5 bunch
- Lemon, zest and juice1 stk
- Unsalted butter, melted40 g
- Olive oil1 tbsp
Instructions
Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden brown on both sides. Remove and set aside (they will finish cooking later).
In the same skillet, sauté the garlic for 1 minute. Add the fresh spinach in batches, stirring until wilted. Stir in the chopped dill, lemon zest, and half of the lemon juice.
Lower the heat and stir in the crumbled feta cheese and a splash of water or cream if desired to create a thick, savory base. Nestle the browned chicken thighs back into the spinach mixture.
Lightly brush each phyllo sheet with melted butter. Roughly scrunch or tear the sheets and place them over the chicken and spinach, covering the top of the skillet with a textured layer of pastry.
Transfer the skillet to a preheated oven at 200°C (390°F). Bake for 10-12 minutes until the phyllo is golden brown and shattered-crisp, and the chicken is fully cooked through. Serve with a squeeze of fresh lemon.
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