Orr column: Casserole with artichokes perfect for spring gatherings

Casseroles are a comforting food. These covered dishes are served at many a family gathering and are a mainstay at church halls. Often quick to throw together using common pantry staples, a casserole can feed a crowd in a pinch.

Casseroles are not just an iconic American comfort food. The name is actually derived from the French word “casse” for pan, as the dish has been known as a one-pot meal for thousands of years.

A casserole that’s perfect for spring gatherings is one with the seasonal flavor of artichokes. Although this dish uses prepared jarred artichokes for convenience, it does embrace spring flavors by including a Greek spin of lemon, spinach and feta. The dish is then topped with a crisp phyllo crust. The addition of chicken makes it a complete meal in a pan.

This week I have included my recipe for chicken, spinach, feta and artichoke casserole. Enjoy!

Chicken, Spinach, Feta and Artichoke Casserole with Phyllo Crust

Serves 8

Ingredients

• 3 tablespoons olive oil

• 2 tablespoons butter

• 1 small onion, diced

• 1 teaspoon garlic, finely minced

• 1 12-ounce bag frozen chopped spinach, thawed, drained, and dried

• 3 tablespoons flour

• Dash nutmeg

• 1 14-ounce jar marinated quartered artichokes, drained, reserving liquid

• ½ cup chicken stock

• 2 tablespoons Better Than Bouillon Chicken Base

• 6 ounces mascarpone or cream cheese

• 4 cups cooked chicken, diced

• 1 cup crumbled feta cheese

• ¼ cup grated parmesan

• Fresh lemon juice to taste

• Honey to taste

• Pinch red pepper flakes

• Salt to taste

• 1 4-ounce jar diced pimentos

• ¼ cup fresh parsley, chopped

• 1 box frozen Phyllo dough, thawed in refrigerator

Preparation

1. Preheat oven to 400 degrees. Prepare a 9 x 13-inch baking pan with nonstick cooking spray, set aside.

2. Heat a large saucepan on medium heat, Add 1 tablespoon oil and the butter. When oil and butter are hot add onion and sauté until softened. Stir in the garlic and cook for a minute. Stir the spinach and flour and stir until mixture is dry. Stir in reserved artichoke liquid and chicken stock until combined. Add mascarpone and Better than Bouillion. Fold in artichokes, chicken, feta, and parmesan. Season to taste with salt, pepper, lemon juice, honey and crushed red pepper. Fold in pimientos and parsley. Mixture will be thick.

3. Spoon the mixture into prepared baking pan. Cool slightly.

4. Cover the casserole with a sheet of phyllo dough. Brush with olive and repeat until several layers cover the dish. Bake for 30-40 minutes until crust is golden brown and casserole is bubbling. Cool for 8-10 minutes and serve.

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!