Chicken Spinach and Dried Cranberry Phyllo Pie
Delight your taste buds with this irresistible Chicken Spinach and Dried Cranberry Phyllo Pie, a perfect blend of savory and subtly sweet flavors encased in crisp, golden phyllo dough. Tender shredded chicken, sautéed spinach, tangy crumbled feta, and creamy cream cheese create a luscious filling, while pops of dried cranberries add a hint of sweetness to every bite. Layered with buttery phyllo sheets, this dish boasts a flaky, melt-in-your-mouth crust that’s as satisfying as its hearty interior. Ideal for a cozy family dinner or an elegant gathering, this pie is both versatile and visually stunning. Ready in under an hour, it’s the ultimate recipe to impress your guests while keeping weeknight meals exciting and stress-free.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Garlic cloves (minced)
- 4 cups Fresh spinach
- 0.5 cup Dried cranberries
- 4 ounces Cream cheese (softened)
- 1 piece Egg (beaten)
- 0.5 cup Feta cheese (crumbled)
- 10 sheets Phyllo dough sheets
- 0.5 cup Unsalted butter (melted)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side until fully cooked. Remove from the skillet and let cool. Once cooled, shred the chicken into small pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant.
Add fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
In a medium mixing bowl, combine the shredded chicken, cooked spinach, dried cranberries, cream cheese, beaten egg, and crumbled feta cheese. Mix until well combined.
Lay one sheet of phyllo dough on a clean surface. Lightly brush it with melted butter. Place another sheet of phyllo on top and repeat the process until you have stacked 5 sheets. Repeat with the remaining 5 sheets to create two phyllo stacks.
Grease a 9-inch pie dish with a bit of melted butter. Lay one phyllo stack into the dish, allowing the edges to hang over the sides.
Pour the chicken-spinach mixture into the pie dish, spreading it out evenly.
Place the second phyllo stack on top of the filling. Tuck or fold the overhanging dough from the bottom stack over the top stack to seal the pie edges.
Brush the top of the pie with melted butter to ensure a golden finish.
Using a sharp knife, lightly score the top layer of phyllo dough into portions to make it easier to cut after baking.
Bake the pie in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crisp.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 26.5 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 13.3 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
