Creamy Chicken Spanakopita Bake
This delightful casserole puts a fun twist on the classic spanakopita. It features a creamy chicken filling loaded with spinach and feta, making it a hearty option for fans of the traditional Greek dish. The golden, crisp layers of phyllo dough not only taste incredible but also create an eye-catching presentation. While phyllo sheets might seem tricky to handle, they’re surprisingly forgiving—any small tears will be hidden among the multiple layers, and uneven top sheets add to the dish’s charming texture. To prevent the edges from browning too quickly during baking, cover the pan with foil about halfway through.
Ingredients
- 4 cups shredded cooked chicken
- 10 oz. frozen spinach, thawed, excess moisture squeezed out
- 8 oz. feta
- 1 1/2 cups Whole Milk Greek Yogurt
- 4 cloves garlic, finely chopped
- 3 Tbsp. chopped fresh dill
- 3 Tbsp. chopped fresh parsley
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil, for brushing
- 8 (18" x 14") sheets phyllo dough, thawed if frozen
- Flaky sea salt
Instructions
- Preheat oven to 400°. In a large bowl, mix chicken, spinach, feta, yogurt, garlic, dill, parsley, and red pepper, season with kosher salt and black pepper.
- Brush a thin layer of oil over bottom and sides of a 13" x 9" baking pan. Lay one sheet of phyllo in bottom of pan, pressing up sides. Brush with a thin layer of oil. Repeat 3 more times so there are 4 layers of phyllo. Spread chicken mixture over phyllo in an even layer. Top with a sheet of phyllo and brush with more oil. Repeat with remaining phyllo so that there are 4 layers on top of chicken mixture. Brush with oil; sprinkle with sea salt.
- Bake casserole, covering with foil if edges darken too quickly, until phyllo is golden brown, 30 to 35 minutes. Let cool 10 minutes before slicing.
Nutrition
Calories: 334kcalCarbohydrates: 14gProtein: 28gFat: 18gSaturated Fat: 8gCholesterol: 85mgSodium: 522mgPotassium: 414mgFiber: 1gSugar: 2gCalcium: 229mgIron: 3mg
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