I bought the Weight Watchers Power Foods Cookbook because it makes it easy to count calories. Everything is broken down for each recipe. The problem is I can’t follow a recipe. There is always something that isn’t right with it and I have to change it to my liking. I am going to present the recipe as it is in the book.
I made the following changes. Ground chicken? Just didn’t appeal to me somehow. So I substituted ground lamb. Don’t know why that is better but it just is. Non-stick cooking spray. What is that? Really. Sorry, I can’t do it. I used butter. Plus I used a whole egg instead of egg whites. Everything else is in there.
Of course, it kind of throws the calorie counting out the window. With the butter and the lamb I figure if I double the calories, I’m good.
Greek Chicken and Spinach Phyllo Pie
1 lb ground skinless chicken breast
1 onion, chopped
1 garlic clove, minced
½ tsp curry powder
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp salt
¼ tsp black pepper
½ cup tomato sauce
1 10-oz package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled reduced-fat feta cheese
2 large egg whites, lightly beaten
8 (9X14 inch) sheets frozen phyllo, thawed
239 Cal. Each
Preheat oven to 375 degrees F.
Spray 9 inch pie plate with nonstick spray. (Here I use olive oil.)
Spray large nonstick skillet with nonstick spray (again- olive oil) and set over medium heat. Add chicken (lamb) and onion. Cook until meat is done.
Add: Garlic, curry powder, cinnamon, allspice, salt and pepper.
Stir to mix well.
Add tomato sauce and simmer until thickened – about 5 minutes.
Transfer to a large bowl. Stir in spinach and feta. Add egg whites (whole egg).
Lay 1 phyllo sheet in the pie plate; lightly spray with nonstick spray (brush with melted butter). Keep remaining phyllo covered with damp paper towel (dish towel) and plastic wrap (not needed) to keep it from drying out. Repeat with 3 of the remaining phyllo sheets, placing corners at different angles and lightly spraying each sheet with nonstick spray (melted butter).
Spoon filling into the crust.
Top filling with remaining 4 phyllo sheets, repeating layering and spraying with nonstick spray (butter). Roll up edges of phyllo toward center to form 1 ½ inch wide rim.
Bake until phyllo is golden brown 30-35 minutes. Let stand 5 minutes before serving. Cut into 6 wedges.