Greek Spinach and Chicken Pie

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Ready Time: 1 Hour, 10 Min
  • Servings: 10 servings


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


    1. Lightly coat a 10x13 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.
Nutritional Information
Greek Spinach and Chicken Pie

Servings Per Recipe: 10 servings

Amount Per Serving


  • Total Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Total Carbs: g
  •     Dietary Fiber: g
  • Protein: g


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