Nutty Chicken Spanakopita
Discover the irresistible flavors of Nutty Chicken Spanakopita, a modern twist on the classic Greek favorite. This hearty dish combines tender shredded chicken, wilted spinach, creamy feta cheese, and the unique crunch of toasted walnuts, all wrapped in delicate, buttery layers of phyllo dough. Seasoned with hints of garlic and dill, and topped with a golden, flaky crust, this savory bake is perfect for a crowd-pleasing dinner or an impressive party appetizer. With a prep time of 30 minutes and an oven-baked finish, this recipe delivers a delightful combination of textures and rich, Mediterranean-inspired flavors. Serve it warm and pair with a crisp Greek salad for an unforgettable meal.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 4 cups Fresh spinach, chopped
- 1 cup Crumbled feta cheese
- 0.5 cup Chopped walnuts, toasted
- 4 Green onions, finely sliced
- 1 teaspoon Dried dill
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 package Phyllo dough sheets, thawed
- 0.5 cup Unsalted butter, melted
- 2 tablespoons Olive oil
- 1 Egg, beaten
- 2 cloves Garlic, minced
Instructions
Preheat the oven to 375°F (190°C).
In a large pan over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the shredded chicken, sautéed spinach, crumbled feta cheese, toasted walnuts, sliced green onions, dried dill, salt, and black pepper. Mix well.
Gently unroll the phyllo dough sheets, keeping them covered with a damp towel to prevent drying out.
Brush a 9x13-inch baking dish with some melted butter. Layer one phyllo sheet in the dish, letting it hang over the edges, and brush with melted butter. Repeat this process with 6-8 more sheets, layering and buttering each one.
Spread the chicken and spinach mixture evenly over the phyllo layers in the baking dish.
Fold the overhanging edges of phyllo onto the filling, then layer 6-8 more phyllo sheets on top, brushing each one with melted butter. Tuck the edges neatly into the dish.
Brush the top layer with the beaten egg to give it a golden finish while baking.
Using a sharp knife, score the top layers of phyllo into your desired serving sizes, cutting through the top layers but not all the way to the bottom.
Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crispy.
Let the spanakopita cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 4.3 g | ||
| Protein | 213.2 g | 426% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 882 mg | 68% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3278 mg | 70% | |
*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.
