Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cooked and shredded
  • 10 oz (280g) fresh spinach, washed and chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups (200g) ricotta cheese
  • 1 cup (100g) feta cheese, crumbled
  • 1 large egg
  • 1 tsp (5g) dried oregano
  • Salt and pepper to taste
  • 16 sheets phyllo dough
  • 1 cup (240ml) unsalted butter, melted (for brushing)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a frying pan, sauté chopped onion and garlic until soft.
  3. Add chopped spinach and cook until wilted; remove from heat and let cool slightly.
  4. In a bowl, combine shredded chicken, ricotta, feta, oregano, salt, and pepper; mix well.
  5. Fold in the sautéed spinach mixture; add the egg and stir to combine.
  6. Grease baking dish with melted butter.
  7. Layer 5 sheets of phyllo dough in the dish, brushing each layer with melted butter.
  8. Spread the filling evenly over the phyllo layers.
  9. Layer another 5 sheets of phyllo on top, brushing each with butter.
  10. Fold the edges of the phyllo over the filling to create a border.
  11. Brush the top with butter and cut slits for steam to escape.
  12. Bake until golden brown, about 35 minutes.
  13. Let cool slightly before slicing; serve warm.