Savory Spinach and Chicken Phyllo Pie
Delight in this delectable Savory Spinach and Chicken Phyllo Pie, a hearty one-dish meal that combines the nutritious goodness of spinach with flavorful ground chicken, rich feta cheese, and aromatic herbs. This pie, wrapped in flaky layers of phyllo dough, is perfect for serving at family gatherings or casual dinners. The combination of spices and fresh ingredients creates a dish that is not only satisfying but also a feast for the eyes. Your loved ones will savor every bite, making it a recipe you’ll want to share again and again.
8
Servings
400
Calories
12
Ingredients
Ingredients
Unsalted Butter
2 tablespoons (melted)
Sweet Onion
1 large (chopped)
Ground Chicken
2 1/4 lbs
Frozen Chopped Spinach
3 (10 ounce) packages (thawed and squeezed dry)
Salt
1 1/2 teaspoons
Black Pepper
1 teaspoon
Ground Nutmeg
1/2 teaspoon
Red Pepper Flakes
1/4 teaspoon
Feta Cheese
1 1/2 cups (crumbled)
Eggs
4 (lightly beaten)
Fresh Oregano
1 tablespoon (chopped)
Phyllo Dough
8 sheets (thawed and halved crosswise (13x9 inches))
Instructions
1
Preheat your oven to 375 degrees F (190 degrees C).
2
Coat a 13x9x2-inch baking pan with nonstick cooking spray to prevent sticking.
3
In a large skillet, melt the butter over high heat. Add the chopped onion and reduce the heat to medium. Sauté the onion for about 5 minutes, until it becomes translucent.
4
Add the ground chicken to the skillet and cook for approximately 8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
5
Incorporate the thawed spinach, salt, black pepper, ground nutmeg, and red pepper flakes into the chicken mixture. Cook for an additional 5 minutes, allowing the flavors to meld together.
6
Once cooked, transfer the mixture to a large bowl. Stir in the crumbled feta cheese, lightly beaten eggs, and fresh oregano until well combined.
7
Begin assembling the pie by placing one half sheet of phyllo dough in the bottom of the prepared baking pan. Lightly coat this layer with cooking spray.
8
Layer the remaining 7 half sheets of phyllo dough in the same manner, ensuring each layer is coated with cooking spray for added crispness.
9
Spread the chicken and spinach mixture evenly over the phyllo layers in the pan.
10
Top the mixture with the remaining 8 half sheets of phyllo dough, again spraying each layer with cooking spray as you go.
11
Using a sharp knife, lightly cut the top layer of phyllo into 8 equal pieces. This allows for even cooking and easier serving.
12
Place the baking pan in the preheated oven and bake for 45 minutes or until the top layer is golden brown.
13
Once baked, remove the pie from the oven and recut along the scored lines to serve. Remember to let it cool slightly before slicing and enjoy!
Nutrition Information
26g
Fat
15g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Savory Spinach and Chicken Phyllo Pie.
How many servings does this phyllo pie provide?
This recipe makes 8 servings.
What is the recommended oven temperature for baking?
Preheat your oven to 375 degrees F (190 degrees C).
How many calories are in one serving of Savory Spinach and Chicken Phyllo Pie?
Each serving contains approximately 400 calories.
What type of meat is used in this recipe?
The recipe uses 2 1/4 lbs of ground chicken.
How much spinach is required for the filling?
You will need three 10-ounce packages of frozen chopped spinach, thawed and squeezed dry.
What kind of cheese is added to the chicken and spinach mixture?
The recipe calls for 1 1/2 cups of crumbled feta cheese.
How long should the pie bake in the oven?
Bake the pie for 45 minutes or until the top layer is golden brown.
How many sheets of phyllo dough are used in total?
The recipe uses 8 full sheets, which are halved to create 16 half-sheets (8 for the bottom and 8 for the top).
What size baking pan is recommended?
A 13x9x2-inch baking pan is used for this recipe.
What spices and seasonings are included in the filling?
The filling is seasoned with salt, black pepper, ground nutmeg, and red pepper flakes.
How many eggs are needed for this recipe?
The recipe requires 4 lightly beaten eggs.
What is the protein content per serving?
Each serving provides 30g of protein.
What type of onion should I use?
One large sweet onion, chopped, is recommended.
How should the phyllo dough be prepared before layering?
The phyllo dough should be thawed and halved crosswise to 13x9 inch pieces.
Should the phyllo layers be greased?
Yes, each layer of phyllo dough should be lightly coated with cooking spray for added crispness.
How long do I need to sauté the onion?
Sauté the chopped onion for about 5 minutes until it becomes translucent.
What is the total fat content per serving?
There are 26g of fat per serving.
How many grams of carbohydrates are in a serving?
There are 15g of carbohydrates per serving.
What fresh herb is used in the chicken mixture?
The recipe uses 1 tablespoon of fresh chopped oregano.
What prevents the pie from sticking to the pan?
Coating the 13x9x2-inch baking pan with nonstick cooking spray prevents sticking.
Why is the top layer of phyllo cut before baking?
Lightly cutting the top layer into 8 equal pieces allows for even cooking and easier serving after baking.
How can I tell when the ground chicken is fully cooked?
Cook the chicken for approximately 8 minutes until it is no longer pink.
What should I do with the spinach after thawing it?
The thawed spinach must be squeezed dry to remove excess moisture before adding it to the skillet.
Is it better to use salted or unsalted butter?
The recipe specifically calls for 2 tablespoons of melted unsalted butter.
How many layers of phyllo go on top of the chicken mixture?
8 half sheets of phyllo dough are layered on top of the mixture.
What category of meal does this dish fall under?
It is categorized as a One Dish Meal and a Casserole.
What should I do after removing the pie from the oven?
Recut along the scored lines and let it cool slightly before slicing and serving.
How long do I cook the spinach and chicken together in the skillet?
After adding the spinach and spices, cook the mixture for an additional 5 minutes.
What texture should the top layer of the pie have?
The top layer should be golden brown and flaky.