Best 2 Spinach Chicken Phyllo Pie Recipes

Spinach chicken phyllo pie is a delightful and versatile dish that can be enjoyed as a hearty main course or a savory snack. It combines the flavors of savory chicken, spinach, tangy feta cheese, and crispy phyllo pastry sheets to create a satisfying culinary experience. Whether you're a seasoned home cook or looking to try something new, this ultimate guide will provide you with all the essential information and tips to help you craft the perfect spinach chicken phyllo pie. From choosing the right ingredients to mastering the art of folding phyllo pastry, we'll take you on a step-by-step journey to creating a mouthwatering pie that will impress your family and friends. Get ready to unlock the secrets of this delicious dish and elevate your cooking skills to new heights!

Here are our top 2 tried and tested recipes!

SPINACH & CHICKEN PHYLLO PIE

Spinach & Chicken Phyllo Pie image

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

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep 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., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.

Nutrition Facts : Calories 442 calories, Fat 23g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 921mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 35g protein.

CHICKEN, SPINACH AND DRIED CRANBERRY PHYLLO PIE

Chicken, Spinach and Dried Cranberry Phyllo Pie image

Source: Anne Lindsay's New Light Cooking According to the author this recipe is a favorite of Toronto caterers Caroline McRobbie and Laurien Trowell of C'est Cheese Encore. All it needs is a salad and some crusty bread. TIP: For 2 cups of cooked, cubed chicken, microwave 2 large chicken breasts (1 1/4 lb), loosely covered, for 7 minutes on high or until the chicken is no longer pink inside.

Provided by Dreamer in Ontario

Categories < 4 Hours

Time 1h12m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups 2% evaporated milk
4 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/4 teaspoon nutmeg, grated
2 (300 g) packages frozen chopped spinach, thawed
2 tablespoons butter
2 garlic cloves, minced
1/4 cup pine nuts or 1/4 cup sunflower seeds
1/4 cup dried cranberries
1 egg
2 cups cooked chicken, cubed (see tip in recipe description)
4 sheets phyllo pastry
nonstick cooking spray

Steps:

Whisk milk with flour in a small saucepan and bring to a simmer over medium-high heat, stirring, until thickened.
Stir in salt, pepper and nutmeg; let cool slightly.
Drain spinach and squeeze out water.
Using a nonstick skillet, melt 1 tbsp of the butter over medium-high heat and cook the spinach, garlic, pine nuts & cranberries, stirring, until garlic begins to colour (about 5 minutes).
Stir egg into milk mixture then stir into spinach mixture along with the chicken.
Melt remaining butter.
Spray pie plate with nonstick spray.
Cut phyllo in half crosswise and drape across pie plate so 1/3 overhangs the plate.
Brush lightly with butter and press into plate.
Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
Spoon filling into pastry then fold edges over filling to form 2 1/2 inch border.(if making ahead pie can be covered and refrigerated for up to 3 hours at this point).
Place pie on baking sheet, cover lightly with foil and bake in 375F oven for 35 to 40 minutes or until pastry is golden.
Let stand 5 minutes before serving.

Nutrition Facts : Calories 241, Fat 13.2, SaturatedFat 4.3, Cholesterol 80.4, Sodium 403.4, Carbohydrate 14, Fiber 3.8, Sugar 1.4, Protein 18.6

Tips:

Use fresh ingredients: Fresh spinach, chicken, and vegetables will give your pie the best flavor.
Don't overcook the chicken: Chicken that is overcooked will be dry and tough. Cook it until it is just cooked through, about 10 minutes per side.
Use a good quality phyllo dough: Phyllo dough that is too thin or too thick will not bake properly. Look for phyllo dough that is about 1/16-inch thick.
Brush the phyllo dough with butter: This will help to prevent it from drying out and cracking.
Bake the pie at a high temperature: This will help to create a crispy crust.
Let the pie cool slightly before slicing: This will help to prevent the filling from running out.

Conclusion:

Spinach chicken phyllo pie is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken and spinach, and it is also a healthy and satisfying meal. With its flaky crust and creamy filling, this pie is sure to be a hit with everyone who tries it.