Greek Spinach and Chicken Pie

Greek Spinach and Chicken Pie
Posted November 17, 2010 by Sheri

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  • Prep Time:
  • Cook Time:
  • Ready Time:
    1 Hour, 10 Min


10 servings


  • 2 1/2 pounds uncooked ground chicken
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 3 packages frozen chopped spinach
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon crushed red pepper
  • 4 counts eggs
  • 1 1/2 cups crumbled feta cheese
  • 1 tablespoon snipped fresh oregano
  • 16 counts thawed frozen phyllo dough sheets


  1. Lightly coat a 10×13 rectangular baking dish with cooking spray; set aside. In an extra-large skillet, cook ground chicken and onion in hot butter over medium-high skillet about 8 minutes or until chicken is brown and onion is tender. Drain.
  2. Stir in spinach, black pepper, salt, nutmeg, and crushed red pepper cook and stir for 5 minutes. Transfer mixture to a large bowl. Stir in eggs, cheese, and oregano.
  3. Unfold filo dough.  Place a filo sheet in the bottom of the prepared baking dish. Lightly coat filo sheet with cooking spray. Repeat, topping with seven more sheets one at a time and coating each sheet with cooking spray. Spread chicken mixture over filo in dish. Top with the remaining eight filo sheets one at a time, coating each sheet with cooking spray.
  4. Bake, uncovered, in a 350 degree oven for about 45 minutes or until mixture is heated through and top is browned.  If necessary tent foil to prevent over browning top.
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