All Recipes Chicken





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.

Nutrition Facts:

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