This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
900g
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
110g
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
454g
fresh baby spinach leaves
2 tablespoons
all-purpose flour
227g
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
56g
butter, melted
2 pounds
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
1/2 cup
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 pound
fresh baby spinach leaves
2 tablespoons
all-purpose flour
1 container (8 ounces)
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
1/2 stick (1/4 cup)
butter, melted
Step 1
Place chicken, onion, garlic, stock, salt, and pepper into the pot.
Step 2
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to High. Set time to 22 minutes. Select START/STOP to begin.
Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
Select SEAR/SAUTÉ and set to MED-HI. Select START/STOP to begin.
Step 5
Add spinach leaves in handfuls to pot and allow to wilt, stirring gently, while also breaking up chicken into bite-size pieces.
Step 6
Add flour and stir for 1 minute, or until liquid has thickened. Add feta, scallions, and dill and stir well to incorporate throughout.
Step 7
Lay phyllo dough on top of mixture, 2 sheets at a time, and brush each layer with melted butter.
Step 8
Close crisping lid. Select AIR CRISP, set temperature to 325°F, and set time to 20 minutes. Select START/STOP to begin. Cooking is complete when the phyllo dough is golden brown and crispy.
Step 9
When cooking is complete, carefully remove pot to a heat-proof surface. Let casserole cool for 10 minutes, then garnish with dill and serve.
Place chicken, onion, garlic, stock, salt, and pepper into the pot.
900g
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
110g
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
454g
fresh baby spinach leaves
2 tablespoons
all-purpose flour
227g
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
56g
butter, melted
2 pounds
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
1/2 cup
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 pound
fresh baby spinach leaves
2 tablespoons
all-purpose flour
1 container (8 ounces)
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
1/2 stick (1/4 cup)
butter, melted
Step 2 of 9
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to High. Set time to 22 minutes. Select START/STOP to begin.
900g
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
110g
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
454g
fresh baby spinach leaves
2 tablespoons
all-purpose flour
227g
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
56g
butter, melted
2 pounds
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
1/2 cup
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 pound
fresh baby spinach leaves
2 tablespoons
all-purpose flour
1 container (8 ounces)
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
1/2 stick (1/4 cup)
butter, melted
Step 3 of 9
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
900g
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
110g
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
454g
fresh baby spinach leaves
2 tablespoons
all-purpose flour
227g
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
56g
butter, melted
2 pounds
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
1/2 cup
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 pound
fresh baby spinach leaves
2 tablespoons
all-purpose flour
1 container (8 ounces)
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
1/2 stick (1/4 cup)
butter, melted
Step 4 of 9
Select SEAR/SAUTÉ and set to MED-HI. Select START/STOP to begin.
900g
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
110g
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
454g
fresh baby spinach leaves
2 tablespoons
all-purpose flour
227g
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
56g
butter, melted
2 pounds
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
1/2 cup
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 pound
fresh baby spinach leaves
2 tablespoons
all-purpose flour
1 container (8 ounces)
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
1/2 stick (1/4 cup)
butter, melted
Step 5 of 9
Add spinach leaves in handfuls to pot and allow to wilt, stirring gently, while also breaking up chicken into bite-size pieces.
900g
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
110g
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
454g
fresh baby spinach leaves
2 tablespoons
all-purpose flour
227g
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
56g
butter, melted
2 pounds
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
1/2 cup
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 pound
fresh baby spinach leaves
2 tablespoons
all-purpose flour
1 container (8 ounces)
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
1/2 stick (1/4 cup)
butter, melted
Step 6 of 9
Add flour and stir for 1 minute, or until liquid has thickened. Add feta, scallions, and dill and stir well to incorporate throughout.
900g
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
110g
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
454g
fresh baby spinach leaves
2 tablespoons
all-purpose flour
227g
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
56g
butter, melted
2 pounds
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
1/2 cup
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 pound
fresh baby spinach leaves
2 tablespoons
all-purpose flour
1 container (8 ounces)
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
1/2 stick (1/4 cup)
butter, melted
Step 7 of 9
Lay phyllo dough on top of mixture, 2 sheets at a time, and brush each layer with melted butter.
900g
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
110g
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
454g
fresh baby spinach leaves
2 tablespoons
all-purpose flour
227g
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
56g
butter, melted
2 pounds
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
1/2 cup
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 pound
fresh baby spinach leaves
2 tablespoons
all-purpose flour
1 container (8 ounces)
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
1/2 stick (1/4 cup)
butter, melted
Step 8 of 9
Close crisping lid. Select AIR CRISP, set temperature to 325°F, and set time to 20 minutes. Select START/STOP to begin. Cooking is complete when the phyllo dough is golden brown and crispy.
900g
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
110g
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
454g
fresh baby spinach leaves
2 tablespoons
all-purpose flour
227g
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
56g
butter, melted
2 pounds
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
1/2 cup
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 pound
fresh baby spinach leaves
2 tablespoons
all-purpose flour
1 container (8 ounces)
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
1/2 stick (1/4 cup)
butter, melted
Step 9 of 9
When cooking is complete, carefully remove pot to a heat-proof surface. Let casserole cool for 10 minutes, then garnish with dill and serve.
900g
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
110g
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
454g
fresh baby spinach leaves
2 tablespoons
all-purpose flour
227g
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
56g
butter, melted
2 pounds
frozen boneless, skinless chicken breasts or thighs
1
large yellow onion, peeled, diced
5
cloves garlic, peeled, minced
1/2 cup
chicken stock
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 pound
fresh baby spinach leaves
2 tablespoons
all-purpose flour
1 container (8 ounces)
feta cheese, crumbled
1
bunch scallions, thinly sliced
1
small bunch fresh dill, chopped, plus more for garnish
8
sheets phyllo dough, thawed, covered with a towel
