Chicken & Mushroom Spanakopitas Recipe
Chicken & Mushroom Spanakopitas Recipe photo by Taste of Home
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Chicken & Mushroom Spanakopitas Recipe

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I love to make dishes like this; they're so easy and look like you really fussed! Using the lowfat feta and butter flavored Pam really lightens up this dish. If using dried herbs, cut quantity in half. I am entering this for the Tyson Recipe ideas. —Teena Petrus, Johnstown, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 6 servings


  • 4 cups fully cooked frozen grilled chicken breast strips
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh mint
  • 1/2 teaspoon each minced fresh sage and thyme
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) crumbled feta cheese
  • 36 sheets phyllo dough (14x9-inch size)
  • Butter-flavored cooking spray
  • Refrigerated tzatziki sauce, optional

Nutritional Facts

2 spanakopitas (calculated without tzatziki): 371 calories, 14g fat (3g saturated fat), 57mg cholesterol, 751mg sodium, 42g carbohydrate (3g sugars, 4g fiber), 23g protein.


  1. Preheat oven to 350°. Prepare chicken according to package directions; coarsely chop. In a skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Transfer to a bowl; stir in herbs, spinach, cheese and chicken.
  2. Layer six sheets of phyllo dough on a work surface, spritzing each with cooking spray. (Cover remaining phyllo with plastic wrap and a damp towel.) Cut the stack lengthwise in half. Place 1/3 cup filling on one end of each strip. Fold a corner of dough over filling, forming a triangle. Fold triangle up, continuing to fold like a flag. Spritz end with cooking spray and seal. Repeat with remaining ingredients.
  3. Spritz triangles with cooking spray; place on baking sheets. Bake 20 minutes or until golden brown. If desired, serve with tzatziki. Yield: 6 servings.
Originally published as Chicken & Mushroom Spanakopitas in Tyson Grilled & Ready Contest 2013

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