Spinach and Chicken Pie

Spinach and Chicken Pie
Phyllo dough serves as the crust for this one-dish casserole that's a new spin on chicken pie. Stuffed with ground chicken, spinach, feta cheese, eggs, and a host of spices, this recipe is too good to pass by.
Makes 8
Prep 30 m
Bake 45 m
Cook 18 m



  1. 1 of 3 Heat oven to 375 degrees F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray. Melt butter in large skillet over high heat. Add onion and reduce heat to medium; cook 5 minutes. Add chicken and cook 8 minutes, until no longer pink. Add spinach, salt, pepper, nutmeg and red pepper flakes; cook 5 minutes. Transfer to large bowl. Stir in cheese, eggs and oregano.
  2. 2 of 3 Place a half sheet of phyllo in bottom of pan. Coat with cooking spray. Repeat with 7 more half sheets, coating each sheet. Spread spinach mixture over top. Repeat with remaining 8 half sheets. Cut top layer in 8 equal pieces.
  3. 3 of 3 Bake at 375 degrees for 45 minutes, until top is browned. Recut to serve.
Nutrition Information for Spinach and Chicken Pie
Servings Per Recipe: 8
Per Serving: 0 null Mark as Free Exchange, 4 g fiber, 1.769 µg Cobalamin (Vit. B12), 3 g sugar, 1194 mg sodium, 1141 mg Potassium, 453 kcal cal., 37 g pro., 383.677 mg calcium, 12487.689 IU vit. A, 4.503 mg iron, 0 g Trans fatty acid, 7.676 mg vit. C, 19 g carb., 27 g Fat, total, 0.43 mg Thiamin, 261 mg chol., 1.106 mg Riboflavin, 12 g sat. fat, 8.686 mg Niacin, 1.105 mg Pyridoxine (Vit. B6), 9 g Monounsaturated fat, 201.592 µg Folate, 3 g Polyunsaturated fat