Ingredients
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2medium leeks, thinly slicedsee savings
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1clove garlic, mincedsee savings
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1 tablespoonbuttersee savings
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1 10-ounce packagefrozen chopped spinach, thawed and well drainedsee savings
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3slightly beaten eggssee savings
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1 cupshredded mozzarella cheesesee savings
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2/3 cupmilksee savings
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2 tablespoonsParmesan cheesesee savings
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1/4 teaspoonblack peppersee savings
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3 6-ounce packagesTyson® Grilled & Ready® Refrigerated Chicken Breast Strips, cut into bite-size piecessee savings
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5sheets frozen phyllo dough (18x14-inch rectangles), thawedsee savings
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3 tablespoonsbutter, meltedsee savings
Directions
1.
Preheat oven to 375 degrees F. In a medium skillet cook and stir leeks and garlic in the 1 tablespoon hot butter until tender. Remove from heat. Stir in spinach, eggs, mozzarella cheese, milk, Parmesan cheese, and pepper. Fold in Grilled & Ready® Chicken Breast Strips, set aside.
2.
Lightly brush a sheet of phyllo with some of the 3 tablespoons melted butter; fold in half crosswise. Cover remaining phyllo with plastic wrap to prevent drying. Gently press folded phyllo into pie plate; allow ends to hang over edge. Repeat with 3 more sheets of phyllo and butter, staggering each sheet in pie plate to evenly cover bottom and sides.
3.
Spoon filling into pie plate. Fold ends of the phyllo toward the center of pie. Brush remaining sheet and fold in eighths. Cut folded phyllo into thin strips; sprinkle strips on pie. Bake, uncovered, for 45-50 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes. Cut into wedges.
Serving Suggestion:
Serve with a fresh fruit salad.
Nutrition information
Per serving: Calories 269, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 133 mg, Sodium 642 mg, Carbohydrate 13 g, Fiber 2 g, Protein 25 g, Daily Values: Vitamin A 100%, Vitamin C 8%, Calcium 21%.
Percent Daily Values are based on a 2,000 calorie diet
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