Slimmed Down Spanakopita with Grilled Chicken

Our version of a healthy and savory spanakopita is sure to be an instant favorite!

Ingredients: 

• 6 oz boneless/skinless chicken breast
• 1¹⁄₃ tbsp part skim ricotta cheese
• ¹⁄₃ whole large egg
• ²⁄₃ tbsp dill
• 1 tbsp olive oil
• ¹⁄₃ whole garlic clove
• ¹⁄₃ whole medium onion
• 2²⁄₃ tbsp parsley
• 3¹⁄₃ oz chopped frozen spinach
• 1²⁄₃ oz firm tofu
• 2²⁄₃ phyllo dough
• ²⁄₃ green onion/scallion
• 10 tsp reduced fat feta cheese

Directions:

1. Heat oven to 350°
2. In a large saucepan, heat 1 Tbsp of the oil. Add onions and cook for 8 -10 minutes. Add the parsley, scallions, dill and spinach (moisture squeezed out) stirring well to mix. Remove from heat and allow to cool completely.
3. When cool, mix in ricotta, tofu, feta, and eggs.
4. Coat an 8”x8” baking pan with olive oil spray.
5. Place a sheet of phyllo in the bottom of the pan and brush with oil. Keep adding the sheets one at a time to layer brushing lightly with oil until there are 4 sheets in the bottom of the pan. TIP: While working with phyllo, keep a damp cloth covering the dough. Work with one sheet at a time.
6. Spread the spinach mixture evenly on the phyllo layer with a spatula. Cover with 4 more layers of phyllo brushed with oil.
7. Bake for 50 – 60 minutes or until golden brown. Allow to cool slightly before cutting into serving sizes.
8. Serve with one grilled chicken breast on the side.