Spinach and Chicken Pie
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Spinach and Chicken Pie
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
Yield: 8 servings
1. Heat oven to 375 degrees. Coat 13×9 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
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