Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 6
This beautiful Chicken Spinach Filo Pie is perfect for a casual or fancy meal. Customize this as much as you want, grab those leftovers, and prepare this easily and quickly. Flaky and crunchy, delicious and impressive!
Ingredients
1/2 c ricotta
1/2 c shredded mozzarella
1/4 c Goat Cheese
1 c shredded cooked chicken
1/3 c frozen chopped spinach (defrosted and squeezed)
1 large Egg
1/4 tsp salt
1/4 tsp ground white pepper
1/4 tsp dried oregano
1/4 tsp paprika
1/4 tsp nutmeg
6 sheets defrosted filo dough (or more)
1/4 c Canola oil
How to make Chicken Spinach Filo Pie
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Place the Chicken Spinach filling ingredients in a large bowl.
Step 3: Grease lightly an 8-inch diameter round cake or 8 x 8-inch square pan.
Step 4: Add one sheet of filo pastry into the prepared pan. Press it so it gets into the edges of the pan, then brush lightly with oil.
Step 5: On top, add another sheet of filo pastry. Slightly turn it so it overlaps in the corners of the pan but do not stack. Brush again lightly with oil.
Step 6: Do the same with the remaining filo sheets. Slightly turning each sheet so the corners overlap. Remember not to oil the last sheet of filo pastry.
Step 7: On top of the prepared filo crust, add and spread the Chicken Spinach Filling.
Step 8: Around the filling, wrap all the hanging edges to make the top crust. You can add an extra 1 to 2 filo sheets on top if they aren’t long enough to cover the filling.
Step 9: Use the rest of the oil to brush the top crumbled filo crust.
Step 10: Place inside the preheated oven. Bake for about 25 minutes until golden, and the top layer is crunchy.
Note:
While working to make the crust, cover the unused filo dough with a damp towel.
Nutrition Facts:
Calories: 284kcal | Carbohydrates: 11g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 336mg | Potassium: 139mg | Vitamin A: 1370IU | Vitamin C: 0.5mg | Calcium: 124mg | Iron: 1.5mg
Ingredients
- 1/2 c ricotta
- 1/2 c shredded mozzarella
- 1/4 c Goat Cheese
- 1 c shredded cooked chicken
- 1/3 c frozen chopped spinach (defrosted and squeezed)
- 1 large Egg
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1/4 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp nutmeg
- 6 sheets defrosted filo dough (or more)
- 1/4 c Canola oil
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Place the Chicken Spinach filling ingredients in a large bowl.
Step 3: Grease lightly an 8-inch diameter round cake or 8 x 8-inch square pan.
Step 4: Add one sheet of filo pastry into the prepared pan. Press it so it gets into the edges of the pan, then brush lightly with oil.
Step 5: On top, add another sheet of filo pastry. Slightly turn it so it overlaps in the corners of the pan but do not stack. Brush again lightly with oil.
Step 6: Do the same with the remaining filo sheets. Slightly turning each sheet so the corners overlap. Remember not to oil the last sheet of filo pastry.
Step 7: On top of the prepared filo crust, add and spread the Chicken Spinach Filling.
Step 8: Around the filling, wrap all the hanging edges to make the top crust. You can add an extra 1 to 2 filo sheets on top if they aren't long enough to cover the filling.
Step 9: Use the rest of the oil to brush the top crumbled filo crust.
Step 10: Place inside the preheated oven. Bake for about 25 minutes until golden, and the top layer is crunchy.
Notes
While working to make the crust, cover the unused filo dough with a damp towel.
