Spinach and Chicken Pie

Photo by Constance F.

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

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)

Directions

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

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