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To make the Chicken Spinach Filo Pie, you will need: - 2 cups cooked chicken, shredded - 2 cups fresh spinach, roughly chopped - 1 cup ricotta cheese - 1 cup feta cheese, crumbled - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon nutmeg - 1 teaspoon salt - ½ teaspoon black pepper - 10 sheets of filo pastry - ½ cup melted butter (for brushing) - 1 egg, beaten (for egg wash) These ingredients blend together to create a tasty pie. The chicken adds protein, while the spinach provides vitamins. The cheeses give the pie a creamy texture. You can swap some ingredients if you want. Here are a few ideas: - Use cooked turkey instead of chicken for a different flavor. - Try cottage cheese if you don’t have ricotta. - Use goat cheese instead of feta for a tangy taste. - Any leafy greens can replace spinach, like kale or Swiss chard. - If you need a gluten-free option, look for gluten-free filo pastry. These swaps can fit your taste or dietary needs. This Chicken Spinach Filo Pie serves about 4-6 people. Each serving provides: - Calories: Approximately 350 - Protein: 24g - Fat: 20g - Carbohydrates: 24g - Fiber: 2g This dish is rich in protein and has a good amount of healthy fats. It can be part of a balanced meal. Enjoy this pie as a comforting dinner option! {{ingredient_image_1}} Start with all your ingredients ready. This makes cooking much easier and faster. Chop the onion and garlic finely. This way, they blend well with the other flavors. Roughly chop the spinach but not too small. You want some texture in the pie. Shred the cooked chicken into small pieces so it mixes well. First, preheat your oven to 375°F (190°C). In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic. Cook them for about 5 minutes until the onion turns clear. Then, toss in the chopped spinach. Cook until it wilts, which takes about 3 minutes. After that, remove the skillet from the heat and let it cool a bit. In a mixing bowl, combine the shredded chicken, ricotta cheese, crumbled feta cheese, and the cooked spinach mix. Add nutmeg, salt, and black pepper. Stir well until everything blends nicely. Next, take one sheet of filo pastry and lay it flat on a clean surface. Brush it lightly with melted butter. Place another sheet on top, repeating this until you have 5 layers. Spoon the chicken and spinach mix along one edge. Shape it into a log and roll it up tightly. Fold the sides over the filling as you roll. Once done, place the rolled pies seam-side down on a baking tray lined with parchment paper. Brush the tops with beaten egg. This gives them a nice golden color. Bake in the oven for 25-30 minutes until they are golden brown and crispy. After baking, let them cool for a few minutes before slicing. Enjoy your delicious Chicken Spinach Filo Pie! Filo pastry can be tricky. It dries out fast. Keep your sheets covered with a damp cloth while you work. This keeps them moist and easy to handle. Always work on a clean, dry surface. Gently layer each sheet and brush with melted butter. This adds flavor and helps create that perfect crunch. To get that golden crunch, brush each layer of pastry well with butter. Use enough butter but don’t drown it. This oil helps the layers separate and crisp up nicely. Bake your pie until it turns golden brown. This usually takes about 25-30 minutes. Watch your pie closely at the end. It can brown quickly. This pie pairs well with a simple side salad. A mix of greens with a light dressing works best. You can also serve it with yogurt or tzatziki. These add a nice creaminess to the dish. For a festive touch, sprinkle fresh herbs on top before serving. Enjoy your delicious Chicken Spinach Filo Pie warm for the best flavor! Pro Tips Use Fresh Spinach: Fresh spinach provides a vibrant flavor and texture that frozen spinach cannot replicate. If you do use frozen, make sure to thaw and drain it thoroughly to avoid excess moisture. Layering Filo Pastry: For the best results, make sure to brush each layer of filo with melted butter to create a crispy and flaky texture. Don’t skip this step! Cool Filling Before Wrapping: Allow the filling mixture to cool slightly before wrapping in filo. This prevents the pastry from becoming soggy and helps maintain a crispy finish. Check for Doneness: Keep an eye on the pies towards the end of baking. Every oven is different; you want a deep golden brown color and a crispy texture, which indicates they are done. {{image_2}} You can change the chicken in this dish. Use cooked turkey for a twist. If you want more flavor, add cooked bacon or ham. For a spicy kick, try shredded rotisserie chicken with spices. You can also use leftover chicken from other meals. This pie is all about using what you have. If you want a vegetarian dish, skip the chicken. Instead, use more spinach or add mushrooms. You can add chopped bell peppers for crunch. Another option is artichokes or zucchini. These veggies give great taste and texture. You can keep the ricotta and feta for creaminess. Spice things up with herbs and spices. Add fresh basil or dill for a fresh taste. You can also try sun-dried tomatoes for a savory kick. If you like heat, add red pepper flakes or jalapeños. For a touch of sweetness, some caramelized onions work well too. Mix and match to find your favorite flavor! You can store leftovers in an airtight container. Make sure to let the pie cool first. Place it in the fridge. It will stay fresh for up to three days. If you want to keep it longer, consider freezing it. To reheat, preheat your oven to 350°F (175°C). Place the pie on a baking sheet. Cover it with foil to keep it moist. Bake for about 15-20 minutes. Check to see if it is heated through. You can also use a microwave, but the crust may get soggy. To freeze, wrap the cooled pie tightly in plastic wrap. Then, wrap it in aluminum foil for extra protection. Label and date the package. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. You can serve this pie with a fresh salad. A light green salad adds crunch. You might also enjoy it with a side of roasted veggies. Roasted carrots or zucchini can balance the flavors. A yogurt sauce pairs well, too. It adds a creamy texture that complements the pie. Yes, you can prepare it ahead. Make the filling and fill the pastry. Then, cover it and chill in the fridge. Bake it when you're ready to serve. This way, you save time on busy days. Just remember, fresh is best, so enjoy it soon after baking. Look for a golden brown color on the filo. It should be crispy and flaky. You can also check the filling. It should be hot and bubbly inside. A food thermometer can help; the center should be at least 165°F (74°C). If it meets these signs, it’s ready to enjoy! This blog post detailed how to create a tasty Chicken Spinach Filo Pie. We covered key ingredients, useful substitutions, and helpful nutritional facts. You learned step-by-step instructions, including cooking tips and serving ideas. We also explored variations for different diets and preferences. Plus, we provided storage tips to keep your leftovers fresh. Remember, cooking is about fun and creativity. With these tips, you can make this dish your own and impress everyone at the table. Enjoy your cooking adventure!

Chicken Spinach Filo Pie

A delicious pie filled with chicken, spinach, and cheeses wrapped in crispy filo pastry.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 2 cups fresh spinach, roughly chopped
  • 1 cup ricotta cheese
  • 1 cup feta cheese, crumbled
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 10 sheets filo pastry
  • 0.5 cup melted butter (for brushing)
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat a drizzle of olive oil over medium heat. Add chopped onion and garlic, sauté until the onion is translucent, about 5 minutes.
  • Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let it cool slightly.
  • In a mixing bowl, combine the shredded chicken, ricotta, feta, sautéed spinach with onion and garlic, nutmeg, salt, and pepper. Mix until well combined.
  • Lay out one sheet of filo pastry on a clean dry surface and brush it lightly with melted butter. Place another sheet on top, repeating the process to make 5 layers.
  • Spoon the chicken and spinach mixture along one edge of the layered filo, shaping it into a log. Fold the sides of the filo over the filling and roll it up tightly into a cylinder. Repeat this process with the remaining filo and filling.
  • Place the rolled filo pies seam-side down on a lined baking tray. Brush the tops with beaten egg for a golden finish.
  • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
  • Remove from the oven and allow to cool for a few minutes before slicing.

Notes

Allow the pie to cool slightly before slicing for easier serving.
Keyword Chicken, filo pastry, pie, spinach