Spinach & Chicken Phyllo Pie Recipe

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Spinach & Chicken Phyllo Pie Recipe
Spinach & Chicken Phyllo Pie Recipe photo by Taste of Home
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Spinach & Chicken Phyllo Pie Recipe

Read Reviews
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For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. —Katie Ferrier Gage, Houston, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.

Ingredients

  • 2 pounds ground chicken
  • 1 large onion, chopped
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon crushed red pepper flakes
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 4 large eggs, lightly beaten
  • 3 cups crumbled feta cheese
  • 20 sheets phyllo dough (14x9-inch size)
  • Cooking spray

Directions

Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese.
Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into eight rectangles.
Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving. Yield: 8 servings.
Originally published as Spinach & Chicken Phyllo Pie in Simple & Delicious February/March 2016

Nutritional Facts

1 piece: 442 calories, 23g fat (8g saturated fat), 191mg cholesterol, 921mg sodium, 25g carbohydrate (3g sugars, 6g fiber), 35g protein.

  • 2 pounds ground chicken
  • 1 large onion, chopped
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon crushed red pepper flakes
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 4 large eggs, lightly beaten
  • 3 cups crumbled feta cheese
  • 20 sheets phyllo dough (14x9-inch size)
  • Cooking spray
  1. Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese.
  2. Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into eight rectangles.
  3. Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving. Yield: 8 servings.
Originally published as Spinach & Chicken Phyllo Pie in Simple & Delicious February/March 2016

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ireneone User ID: 7973467 269465
Reviewed Jul. 14, 2017

"Love this recipe"

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