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Chicken, Feta & Spinach Phyllo Pie - Image 2

Chicken, Feta & Spinach Phyllo Pie

A savory pie filled with chicken, feta, and spinach, wrapped in crispy phyllo dough. Perfect for a family dinner or entertaining guests.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup feta cheese crumbled
  • 10 oz spinach frozen, thawed and drained
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 sheets phyllo dough thawed if frozen
  • 1/4 cup butter melted

Equipment

  • 9-inch pie dish
  • Large skillet
  • Pastry brush
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic to the skillet and cook for another minute until fragrant. Stir in the thawed and drained spinach, cooking until any excess moisture evaporates, about 3-4 minutes.
  3. Remove the skillet from heat and mix in the shredded chicken, crumbled feta cheese, dried oregano, salt, and black pepper. Set the filling aside to cool slightly.
  4. Brush a 9-inch pie dish with some of the melted butter. Lay one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush the phyllo with melted butter. Repeat with 3 more sheets, rotating the dish slightly each time to create a circular pattern.
  5. Spread the cooled filling evenly over the phyllo layers in the pie dish. Fold the overhanging phyllo edges over the filling.
  6. Layer the remaining 4 sheets of phyllo on top of the pie, brushing each sheet with melted butter and rotating the dish as before. Tuck the edges into the sides of the dish to seal the pie.
  7. Bake the pie in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crispy. Let the pie cool for at least 10 minutes before slicing and serving.

Notes

Chef's Tips:
• For a crisper crust, brush the top layer of phyllo with an egg wash before baking
• Avoid overfilling the pie to prevent the phyllo from becoming soggy
• Serve with a side salad for a complete meal
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Store leftovers in the refrigerator within 2 hours of cooking