SPANAKOPITA PASTA WITH PHYLLO BREADED CHICKEN

Hey, remember the time I messed up a whole package of phyllo dough and then promised to show you how I fixed it? Okay, well I stay true to my word...even if it has been a couple weeks. 

Hey, remember the time I messed up a whole package of phyllo dough and then promised to show you how I fixed it? Okay, well I stay true to my word...even if it has been a couple weeks. 

I took the phyllo and broke it into even smaller pieces with my hands. I laid it on a cookie sheet, seasoned it with salt, pepper and butter and then baked at 350 F until brown...the rest....well, you'll see in the recipe. Bottom line- use this to bread all the things because its delicious and buttery and flakey. 

I took the phyllo and broke it into even smaller pieces with my hands. I laid it on a cookie sheet, seasoned it with salt, pepper and butter and then baked at 350 F until brown...the rest....well, you'll see in the recipe. Bottom line- use this to bread all the things because its delicious and buttery and flakey. 

INGREDIENTS

1 pound of penne or other pasta

1 box frozen spinach, drained

1 cup crumbled feta

15 oz  ricotta cheese

1/4 cup chopped dill

1/2 cup of milk and more to spare if consistency is too thick 

salt + pepper

mozzarella to top dish with

2 chicken breast

1 egg

1 cup of flour

1 tbsp butter

1 clove of garlic

coconut oil 

DIRECTIONS

Cook the penne for about 6-7 minutes. Don't cook it for the full amount of time as it will continue to cook in the sauce

Melt butter and garlic in saucepan, add spinach

Add milk, ricotta, feta, salt and pepper to taste. Let simmer

Meanwhile, prepare the chicken. Mix salt and pepper with the flour in one bowl. Whisk egg in another bowl. Place about two cups of phyllo dough crumbs in the last bowl. Dredge the chicken in flour, egg and then the bread crumbs and set aside.

Turn broiler on. Melt coconut oil a frying pan. Place both breast in pan and fry on both sides until golden brown and internal temperature reaches between 160 and 165 F. 

Combine pasta and sauce.

Put shredded mozzarella on both breast and place under broiler until bubbling. 

Enjoy!