Spinach & Chicken Phyllo Pie

Name: Spinach & Chicken Phyllo Pie
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Mediterranean
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 35 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Katie Ferrier, Houston, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Spinach & Chicken Phyllo Pie

Contest Winner

2 Reviews Add your review

Yield:8 servings

Prep:35 min

Cook:35 min

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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

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Directions

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.