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!
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.
While working to make the crust, cover the unused filo dough with a damp towel.
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