Spinach & Chicken Phyllo Pie

Total Time

Prep: 35 min. Bake: 35 min.


8 servings

Updated: Nov. 22, 2023
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
Spinach & Chicken Phyllo Pie Recipe photo by Taste of Home


  • 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 meat 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 the remaining phyllo covered with 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 8 rectangles.
  3. Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.

Nutrition Facts

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