Lindsay Landis and Taylor Hackbarth

Mini Chicken-Ricotta Phyllo Pies

The holidays are all about entertaining. The key is making it look easy while actually having it be effortless. That means quick and fancy-seeming appetizers, much like these little bundles of joy.

Inspired by Greek spanakopita (or spinach phyllo pie), these mini hand-held versions have a hearty dose of shredded rotisserie chicken added for good measure. That addition makes them perfectly filling to satisfy your guests’ rumbling bellies until the main event.

With creamy ricotta, salty feta, savory garlic and a unique blend of not-quite-traditional Greek spices, these mini pies can be made a few hours ahead of time and reheated in the oven just before serving.

One last tip: don’t fear the phyllo. The key is keeping it covered while you work. I like to lay it out on the counter, then cover it with a layer of plastic wrap topped with a damp dish towel. Keeping the paper-thin sheets covered will prevent it from drying out and crumbling to bits.

Mini Chicken-Ricotta Phyllo Pies

Ingredients

Instructions

  1. Preheat oven to 375ºF.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and spices, and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, another 1 to 2 minutes. Let cool slightly, then transfer to a cutting board and coarsely chop.
  3. In a bowl, combine spinach mixture with ricotta and feta cheeses. Stir in shredded chicken, egg, salt and pepper until combined.
  4. Lay one sheet of phyllo dough on a flat surface. Brush lightly with melted butter, then top with another sheet. Repeat, layering a total of 6 sheets. Cut stack in half, lengthwise, then in thirds, crosswise, forming 6 squares. Gently press each square into a muffin tin.
  5. Repeat with remaining dough, creating 3 more stacks of 6, for a total of 24 cups.
  6. Divide chicken-ricotta mixture among cups. Fold corners in to center, brushing with butter as needed so the corners stick in place.
  7. Bake for 23 to 25 minutes or until tops are lightly golden-brown. Let cool slightly, then transfer to a serving platter; serve warm.
Lindsay Landis and Taylor Hackbarth

About Lindsay Landis and Taylor Hackbarth

Husband and wife team LINDSAY LANDIS and TAYLOR HACKBARTH are entrepreneurs by day, running a web and graphic design business out of their home in Nashville, Tennessee. By night they cook, bake, and eat all manner of delicious things. Their food blog, Love & Olive Oil (http://www.loveandoliveoil.com), chronicles their culinary adventures in and around the kitchen. Lindsay is the author of The Cookie Dough Lover's Cookbook (June 2012, Quirk Books), and their next book, a joint endeavor entitled Breakfast For Dinner, is set to be published in February of 2013.
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One Response to Mini Chicken-Ricotta Phyllo Pies

  1. Pat Kelley says:

    Tried them they were wonderful, thanks.