This Simple Greek Spinach And Chicken Pie, also known as Spanakopita, is a comforting and flavorful dish that’s perfect for any occasion. The flaky crust and savory filling create the perfect bite!
Imagine a perfectly golden-brown pie, filled with tender chicken, vibrant spinach, and a medley of aromatic herbs, all baked to perfection.
Recipe Details
- Flavor Profile: Savory, herbaceous, with a delightful balance of chicken and spinach.
- Textures: Flaky, tender, and creamy.
- Total Time: About 1 hour 45 minutes, with 40 minutes active time.
- Difficulty: Intermediate – involves assembling a pie from scratch.
What You’ll Need
This recipe brings together the deliciousness of chicken, spinach, and a homemade pie crust that truly elevates this dish. You’ll need chicken, a vibrant spinach mixture, and a flaky crust; all combining for a wonderful dinner.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts are ideal for this recipe. They cook quickly and absorb the flavors of the filling beautifully.
- Spinach: Fresh spinach provides the best flavor and texture, but frozen, thawed and squeezed to remove excess water, can be used too.
- Feta Cheese: Creamy, salty feta cheese is a key ingredient and adds a classic Greek touch.
- Onion: A yellow onion adds a lovely savory base of flavor. Yellow onions are amazing for cooking down with the spinach!
- Pie Crust: You can use your favorite store-bought or homemade pie crust.
- Olive Oil: A drizzle of olive oil enhances the flavor of the vegetables and helps create a delicious filling.
Add-ins and Substitutions
- Cheese: Feel free to experiment with other cheeses, such as ricotta or mozzarella, for a creamier filling.
- Herbs: Add other fresh herbs, like dill or parsley, to customize the flavor.
- Spices: A pinch of red pepper flakes can add a touch of heat.
How to Make Simple Greek Spinach And Chicken Pie
- First, preheat your oven to 375°F (190°C).
Next, prepare the chicken:
- In a skillet, heat 1 tbsp of olive oil over medium heat.
- Add the chicken and cook, turning occasionally, until it’s fully cooked, about 6-8 minutes.
- Let the chicken cool slightly, then cube it. Set aside.
Then, sauté the spinach filling:
- In the same skillet, add the remaining olive oil, then the onion. Cook until softened, about 5-7 minutes.
- Add the spinach and cook until wilted, about 2-3 minutes.
- Remove from heat and stir in the feta cheese, chopped dill, and salt/pepper, if using.
Next, assemble the pie:
- Unroll one pie crust into a pie dish.
- Spread the spinach mixture evenly over the crust.
- Top with the cooked chicken.
- Cover with the second pie crust, crimping the edges to seal.
- Cut a few slits in the top crust to allow steam to escape.
Finally, bake:
- Bake for 45-50 minutes, or until the crust is golden brown. Let cool slightly before serving.
Pro Tip: For a super-flaky crust, make sure your ingredients are cold!
Recipe Tips
- Don’t overcook the chicken. Cook it until it’s just cooked and still tender.
- Make sure to squeeze out as much excess moisture from the spinach as possible to prevent a soggy crust.
- For a perfectly golden crust, brush the top with a little milk or cream before baking.
- Feel free to add a tablespoon or two of breadcrumbs to the spinach mixture for added texture.
- Use a pastry brush, always.
FAQs
Can I use store-bought crust?
Yes, you can absolutely use a store-bought pie crust for convenience!
Can I make this ahead?
You can prepare the chicken and spinach filling a day in advance and store them separately in the refrigerator. Assemble the pie right before baking.
What if I don’t have dill?
If you don’t have dill you can still make this recipe! Try substituting with parsley and see what you think.
Serving Suggestions
- Serve this pie with a light green salad, tossed with a simple vinaigrette.
- Pair with a side of roasted vegetables, such as asparagus or zucchini.
- Enjoy with a dollop of Greek yogurt for a touch of extra tang.
Make This Recipe in Advance
The chicken and spinach filling can be prepared a day in advance and stored separately in the refrigerator. Assemble the pie just before baking. This pie can also be frozen before baking or after baking. If freezing before baking, wrap tightly and freeze for up to 2 months. To bake, thaw completely and bake as directed. If freezing after baking, cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
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Simple Greek Spinach And Chicken Pie Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Simple Greek Spinach And Chicken Pie, also known as Spanakopita, is a comforting and flavorful dish that’s perfect for any occasion. The flaky crust and savory filling create the perfect bite!
Ingredients
1 sheet Puff Pastry thawed
2 oz. cream cheese softened
3/4 cup frozen spinach thawed and well drained
1 cup cooked and shredded chicken
2 green onions chopped
1/2 cup crumbled feta cheese
1 cup shredded mozzarella cheese
1 egg + 2 tsp water well beaten
Instructions
Preheat the oven to 400 degrees F.
Unfold the puff pastry onto a lightly floured surface.
Spread softened cream cheese evenly over the pastry, leaving space at the edges.
Spread the spinach over half the pastry, leaving space at the edges.
Top the spinach with chicken and green onions, leaving space at the edges.
Sprinkle feta and mozzarella cheese over the chicken, leaving space at the edges.
Fold the pastry in half. Seal the edges with water. Brush with egg wash.
Place the pie on a baking sheet and bake for 15-20 minutes, until golden brown.
Slice and serve.
Notes
Don’t overcook the chicken. Cook it until it’s just cooked and still tender.
Make sure to squeeze out as much excess moisture from the spinach as possible to prevent a soggy crust.
For a perfectly golden crust, brush the top with a little milk or cream before baking.
Feel free to add a tablespoon or two of breadcrumbs to the spinach mixture for added texture.
Use a pastry brush, always.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Calories: 350
- Fat: 20g
- Carbohydrates: 25g
- Protein: 20g
