Chicken and Spinach Phyllo Pie

Sunday, February 12, 2023

Chicken and Spinach Phyllo Pie

Servings: 8

Prep time: 30

Cook time:  35



3 cups cubed (cooked) chicken breasts
1 cup part-skim Ricotta Cheese

2 garlic cloves , chopped

2 eggs

1/2 cup soft cheese (goat cheese, bleu cheese or feta cheese)

1/4 teaspoon lemon zest

1 tablespoon fresh lemon juice

salt and fresh ground pepper , to taste

1 tablespoon olive oil

1 bag (6-ounces) spinach leaves

1 stick (8 tablespoons) butter, melted

16 phyllo sheets




Preheat your oven to 275, and butter up a 10" cast iron pan.


Combine the eggs, cheese, ricotta, garlic, lemon juice and zest, salt/pepper into a mixing bowl, use a handheld mixer to blend on low speed, then set aside.


Heat the olive oil, in a separate pan, add the cooked chicken and saute for about 3-4 minutes until it's heated through.  Add the spinach, and cook for an additional 4-5 minutes.


Remove from the heat, and add half of this mixture to the ricotta mixture, stirring well, then add the other half, set aside.


Take the phyllo dough and count out about 7 sheets, lay in the buttered cast iron pan and add melted butter and brush it around.  Add 7 more sheets, and add more butter and brush it around.


Add the chicken ricotta spinach mixture and spread.  Top with the remaining phyllo dough, brushing after each 3rd sheet with more melted butter.


Bake for 30-35 minutes until evenly browned,  remove from the oven and allow 10 minutes to become firm.


Serve with: 

You could serve this as a dual main course, along a light soup, or add a fruit salad.

Notes:  I love this dish, it looks quite fancy, which it really isn't - but easily something you could make if you want to show off a little.  Doesn't hurt that it is delicious.  It's spanakopita in a skillet, with chicken.

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