Chicken Spanakopita Casserole
- Contains Dairy
- Contains Wheat
Ingredients
- 2 pounds frozen boneless, skinless chicken breasts or thighs
- 1 large yellow onion, peeled, diced
- 5 cloves garlic, peeled, minced
- 1/2 cup chicken stock
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 pound fresh baby spinach leaves
- 2 tablespoons all-purpose flour
- 1 container (8 ounces) feta cheese, crumbled
- 1 bunch scallions, thinly sliced
- 1 small bunch fresh dill, chopped, plus more for garnish
- 8 sheets phyllo dough, thawed, covered with a towel
- 1/2 stick (1/4 cup) butter, melted
Instructions
Step 1
Place chicken, onion, garlic, stock, salt, and pepper into the pot.
Step 2
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to High. Set time to 22 minutes. Select START/STOP to begin.
Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
Select SEAR/SAUTÉ and set to MED-HI. Select START/STOP to begin.
Step 5
Add spinach leaves in handfuls to pot and allow to wilt, stirring gently, while also breaking up chicken into bite-size pieces.
Step 6
Add flour and stir for 1 minute, or until liquid has thickened. Add feta, scallions, and dill and stir well to incorporate throughout.
Step 7
Lay phyllo dough on top of mixture, 2 sheets at a time, and brush each layer with melted butter.
Step 8
Close crisping lid. Select AIR CRISP, set temperature to 325°F, and set time to 20 minutes. Select START/STOP to begin. Cooking is complete when the phyllo dough is golden brown and crispy.
Step 9
When cooking is complete, carefully remove pot to a heat-proof surface. Let casserole cool for 10 minutes, then garnish with dill and serve.