Spinach and Chicken Pie

By trf0ster

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.

Prep: 30 mins
Total: 1 hr 33 mins

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion
• 2-1/4 pounds ground chicken
• 3 packages (10-ounces each) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes
• 1-1/2 cups (12 ounces) crumbled feta cheese
• 4 eggs, lightly beaten
• 1 tablespoon chopped fresh oregano
• 8 sheets (18 x 13 inches) phyllo dough, thawed, halved crosswise (13 x 9 inches)

Details

Servings 8
Adapted from recipe.com

Preparation

Step 1

1. Heat oven to 375 degrees. 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. 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. Bake at 375 degrees for 45 minutes, until top is browned. Recut to serve.

Nutrition Facts: Calories 424, Total Fat 26 g, Saturated Fat 11 g, Cholesterol 287 mg, Sodium 994 mg, Carbohydrate 17 g, Fiber 3 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet