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Spinach and Chicken Pie

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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
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

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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