Best 2 Spinach Chicken Phyllo Pie Recipes

Indulge in a culinary journey with our delectable Spinach Chicken Phyllo Pie, a harmonious blend of flavors and textures that will tantalize your taste buds. This savory pie boasts layers of crispy phyllo dough encasing a succulent filling of tender chicken, vibrant spinach, aromatic herbs, and a creamy sauce that brings it all together. Alongside this main attraction, you'll find a collection of complementary recipes to elevate your meal: a refreshing Tomato and Cucumber Salad that adds a burst of freshness, a creamy and tangy Tzatziki Sauce for a delightful dip, and a sweet and tangy Lemon Yogurt Cake that serves as the perfect ending to your culinary exploration.

Let's cook with our 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 spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
Cook the spinach until it is just wilted, about 2 minutes. Overcooked spinach will be mushy and lose its flavor.
Use a good quality feta cheese. Look for a cheese that is firm and crumbly, with a sharp, tangy flavor.
To make the phyllo dough easier to work with, thaw it in the refrigerator overnight or at room temperature for at least 30 minutes before using.
Brush the phyllo dough with melted butter before baking. This will help to prevent it from drying out and becoming brittle.
Bake the pie until the phyllo dough is golden brown and the filling is heated through, about 30 minutes.
Let the pie cool for at least 15 minutes before serving. This will allow the flavors to meld and the pie to set.

Conclusion:

This spinach chicken phyllo pie is a delicious and easy-to-make dish that is perfect for any occasion. The combination of spinach, chicken, feta cheese, and phyllo dough is simply irresistible. With its flaky crust, creamy filling, and flavorful ingredients, this pie is sure to be a hit with everyone who tries it. Whether you are serving it as a main course or a side dish, this spinach chicken phyllo pie is sure to be a hit.