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Publix Aprons Recipes

Phyllo Chicken Pie and Scampi Vegetable Salad

Total Time - about 2 hours (Active Time - 35 minutes) / Makes 4 Servings

Cooking Sequence

  • Thaw phyllo - 1 hour (or overnight in refrigerator)
  • Prepare pie recipe and begin to bake - 25 minutes
  • During pie stand time, prepare salad; serve - 30 minutes

Phyllo Chicken Pie

8 sheets frozen phyllo dough
Zest/juice of 1/2 lemon
1/2 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 Deli rotisserie (or cooked) chicken, about 2 cups
1 package frozen creamed spinach (9–11 oz)
4 tablespoons unsalted butter
4 oz crumbled garlic/herb feta cheese

  • Remove phyllo from freezer; thaw for 1 hour (or overnight in refrigerator).
  • Preheat oven to 400°F.
  • Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (1 tablespoon).
  • Chop onion and garlic. Shred chicken with two forks.
  1. Microwave spinach on HIGH for 2–3 minutes or until thawed. Microwave butter on HIGH for 20–30 seconds or until melted.
  2. Coat 9-inch-square baking dish lightly with melted butter. Place one phyllo sheet in dish, over-hanging one side of the dish by about 6 inches; brush lightly with butter. Repeat layer and butter for each side of dish (layers will overlap and fully cover bottom of dish); then repeat with a second layer on all four sides.
  3. Combine remaining ingredients; spread mixture evenly over phyllo. Fold each side of dough over filling and brushing each with butter. (Layers may overlap or not meet on top; either way is fine.) Bake 20–25 minutes or until golden. Let stand 4–5 minutes. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 340kcal; FAT 21g; CHOL 110mg; SODIUM 660mg; CARB 19g; FIBER 2g; PROTEIN 19g; VIT A 25%; VIT C 4%; CALC 10%; IRON 8%

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Scampi Vegetable Salad

1 cucumber, coarsely chopped
3 plum tomatoes, coarsely chopped
2 cloves garlic, finely chopped
1/2 medium yellow onion, finely sliced
Juice of 1/2 lemon
2 tablespoons olive oil

  • Peel cucumber and chop; chop tomatoes and garlic. Slice onion.
  • Squeeze lemon for juice (1 tablespoon).
  1. Whisk in salad bowl: oil, garlic, and lemon juice until blended.
  2. Add remaining ingredients; toss and serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 7g; CHOL 0mg; SODIUM 0mg; CARB 5g; FIBER 1g; PROTEIN 1g; VIT A 8%; VIT C 15%; CALC 2%; IRON 2%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Add to your grocery list 4 oz crumbled garlic/herb feta cheese

Add to your grocery list 1/2 rotisserie (or cooked) chicken, about 2 cups

Add to your grocery list 1 pkg (9-11 oz) creamed spinach
Add to your grocery list 8 sheets phyllo dough

Add to your grocery list 1 cucumber
Add to your grocery list 4 cloves garlic
Add to your grocery list 1 lemon
Add to your grocery list 3 plum tomatoes
Add to your grocery list 1 medium yellow onion

From Your Pantry
Add to your grocery list 2 tbsp olive oil
Add to your grocery list 4 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with fresh fruit, crusty bread, and cheesecake for dessert.
  • Place a slightly dampened towel over the phyllo to help prevent drying out.
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Recipe Version poul0135