Spanakopita Inspired Chicken & White Bean Casserole
This is a fun take on spanakopita, with a creamy feta-and-spinach filling and a crispy phyllo topping. Chicken and white beans pack in the protein. Any white beans, such as cannellini, garbanzo or navy beans, work well here. To keep the phyllo dough from drying out as you build the casserole, keep the unused sheets under a clean, damp towel.
Ingreadient
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup finely chopped yellow onion
- 1 tablespoon finely chopped garlic
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 4 ounces reduced-fat cream cheese, cut into cubes and softened
- 1 (15 ounce) can no-salt-added white beans, rinsed
- 3 cups chopped cooked chicken
- ¾ cup crumbled feta cheese
- ⅓ cup finely grated parmesan cheese
- 1 ½ tablespoons chopped fresh dill
- ½ teaspoon grated lemon zest
- ½ teaspoon ground pepper
- 6 frozen phyllo pastry sheets, thawed in refrigerator overnight
Direction
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