Phyllo Pocket

Prep Time 20

Cook Time 25

Servings servings

Calories 356kcal

Ingredients

1 tbsp Extra-virgin olive oil plus more for brushing
2 tbsp Red onion
2 cloves Garlic minced
3 oz Ground chicken
3 oz Baby spinach
2 tbsp Feta cheese
4 sheets Phyllo dough thawed
1/2 cup Assorted olives

Sauce

2 tbsp Cucumber minced
1/4 tsp Lemon juice
4 tsp Greek yogurt
1/4 tsp Fresh dill minced

US Customary - Metric

Instructions

Preheat oven to 400°F.
Mix all ingredients for the sauce in a bowl. Refrigerate until ready to serve.
Heat a non-stick pan over medium heat. Once hot, add the oil. Sauté the onions and garlic until softened. Crumble in the chicken and break up into smaller pieces until no longer pink. Stir in the spinach and cook until wilted. Then remove from the heat. Season with salt and pepper. Stir in the feta.
Place 2 sheets of phyllo on the work surface, spoon the mixture into the center. Fold in the ends and gently fold to resemble a burrito. (repeat this process for multipe portions). Brush the top with a small amount of oil.
Bake in the oven until the phyllo is golden brown and crisp, about 20 minutes. Let sit for 3-5 minutes before cutting in half. Serve with olives and sauce.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half leaving about 1/2 inch attached. Open the breasts like a book and cover with plastic wrap. Gently pound them with a mallet or heavy skillet to uniform, 1/4-inch thickness. Season both sides with salt and pepper.

Nutrition