Greek Spinach Chicken Casserole in Phyllo
Indulge in the Mediterranean flavors of this Greek Spinach Chicken Casserole in Phyllo, a savory dish that brings together juicy shredded chicken, wilted spinach, and a creamy blend of feta and ricotta cheeses, all nestled between buttery, flaky layers of golden phyllo dough. Seasoned with aromatic oregano and a hint of garlic, this casserole is both elegant and comforting, making it perfect for a special dinner or a potluck centerpiece. With its crispy texture and vibrant filling, this Greek-inspired recipe is sure to impress while offering a light yet satisfying meal. Ready in just over an hour, this dish is a deliciously easy way to enjoy the rich traditions of Greek cuisine. Ideal for family meals or entertaining, serve it alongside a crisp green salad or roasted vegetables for a complete Mediterranean experience.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 6 cups spinach, fresh and chopped
- 2 cups cooked chicken breast, shredded
- 1 cup feta cheese, crumbled
- 1 cup ricotta cheese
- 1 egg, lightly beaten
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 10 sheets phyllo dough sheets, thawed
- 0.5 cup melted butter (for brushing the phyllo)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the chopped spinach to the skillet and cook, stirring frequently, until wilted (about 5 minutes). Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked spinach mixture, shredded chicken, feta cheese, ricotta cheese, egg, dried oregano, salt, and black pepper. Mix until fully combined.
On a clean work surface, lay out one sheet of thawed phyllo dough. Brush it lightly with melted butter, then layer another sheet on top. Repeat this process until you have 5 sheets layered and buttered.
Transfer the stacked phyllo sheets into the greased baking dish, letting the edges hang over the sides of the dish.
Spread the chicken and spinach filling evenly over the phyllo layers in the baking dish.
Repeat the layering and buttering process with the remaining 5 phyllo sheets. Place this second stack of phyllo over the filling.
Tuck in the overhanging edges of the phyllo to seal in the filling. Brush the top with any remaining melted butter.
Using a sharp knife, score the top phyllo layers into serving squares or diamonds to make slicing easier after baking.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.
Remove from the oven and allow the casserole to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.1 g | 317% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 6194 mg | 269% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 11.7 g | ||
| Protein | 244.2 g | 488% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2841 mg | 219% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 5051 mg | 107% | |
*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.
