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Chicken Spanakopita Casserole


casserole inspired by the traditional Greek pie, filled with chicken, spinach, feta, caramelized onions and rice and topped with phyllo dough, served with ratatouille featuring roasted tomatoes, summer squash, eggplant and fennel


Casserole: if possible, allow casserole to come to room temp. Preheat oven to 375. Bake for 40 min. until filo is browned and crispy. If filo is becoming too brown, cover with foil for remainder of time. Insert knife into center and remove. If knife blade feels cool it needs more time.

Ratatouille: DO NOT HEAT PLASTIC IN OVEN. Transfer to oven-safe dish, cover and heat at 375 for 10-15 min. until warm.


chicken (marinated in: lemon juice, garlic, blended oil, oregano, onion powder, pepper, paprika, salt), rice, butter, onion, spinach, feta, eggs, chicken stock, filo, ratatouille (tomatoes, zucchini, yellow squash, red onion, fennel, eggplant, thyme, garlic, basil, oregano, bay leaves, white wine, olive oil, salt, pepper)

This meal is:

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