Spinach Feta Chicken Pie (Spanakopita Pie)

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This Spanakopita Pie is a hearty and flavorful twist on the classic Greek dish, combining spinach, feta, and tender chicken in a crispy, golden phyllo crust.

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Packed with protein and Mediterranean flavors, this savory pie is perfect for a satisfying lunch, dinner, or meal prep option.

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To make, olive oil in a large skillet over medium heat. Add the onion and cook, stirring frequently for 3-4 minutes, until more soft.

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Then stir in the minced garlic, spinach and cream cheese.

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Turn off heat and stir until everything is mixed well, then transfer to a large bowl.

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Add the beans, chicken, feta, parmesan, dill, lemon zest and pepper to the bowl; mix until well combined.

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Unwrap phyllo pastry sheets from the package. Remove 8 sheets to use and store the leftover dough back in the freezer.

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Line the bottom of the greased dish with two half pastry sheets. Gently brush the olive oil along the top and sides.

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Place two sheets on top, brush with more oil, then add another two sheets.

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Add the spinach chicken mixture and spread out evenly.

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Place two more sheets on top, and brush with more olive oil– repeat this until all the sheets are used.

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After the final layer, sprinkle a few drops of water on the top sheets of phyllo dough and brush with olive oil, making sure to coat the edges of the pastry and top completely.

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Score/cut spinach pie only part way through for a smoother cut after it's baked.

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Bake for about 15-20 minutes, until the top layer crust is firm and crisp and the edges are golden brown.

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Let cool for at least 5 minutes before finishing slicing, serve and enjoy!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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