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Chicken spanakopita pie
Chicken spanakopita pie
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Prep Time:
60 minutes
Cook Time:
100 minutes
Total Time:
160 minutes
Cheesy Greek spinach pie with chicken - the ultimate crowd-pleaser.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 700g chicken breast fillets, diced into 2cm pieces
  • 3 garlic cloves, crushed
  • 2 tsp fennel seeds
  • 200g baby spinach
  • 600g fresh ricotta, crumbled
  • 150g fetta, crumbled
  • 3 eggs, lightly beaten
  • 77.55 gm sour cream
  • 2 tsp finely grated lemon rind, plus lemon wedges to serve
  • 62.50 ml chopped fresh oregano leaves
  • 82.50 ml chopped fresh flat-leaf parsley leaves, plus extra to serve
  • 14 sheets filo pastry
  • 100g butter, melted
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease a 23cm round springform pan.
  • In a large frying pan over medium-high heat, heat oil. Add onion and cook, stirring, for 3 minutes until softened. Add chicken and cook for 5 minutes until browned. Stir in garlic and fennel seeds for 30 seconds until fragrant. Add baby spinach and stir until wilted. Remove from heat and transfer to a large bowl. Let it cool for 5 minutes before serving.
  • Combine ricotta, feta, egg, sour cream, lemon zest, oregano, and parsley in a bowl. Stir well and season to taste.
  • Lay down and gently brush a sheet of filo pastry with butter. Place it in the pan, buttered side down, allowing it to hang over the edges. Repeat this with 11 more filo sheets in a circular pattern, brushing each with butter. Fill the pan with the chicken mixture, pressing down gently. Fold the overhanging filo inwards to cover the filling, scrunching the edges. Scrunch the remaining filo and place it on top of the pie. Brush the top with the rest of the butter. Bake for 1 hour and 15 minutes until golden brown.
  • 1. Preheat the oven to 200C/180C fan-forced. 2. Bake the pie for 10 to 15 minutes until the pastry is golden. 3. Allow the pie to stand for 15 minutes. 4. Release the side of the pan and let it stand for an additional 20 minutes. 5. Transfer the pie to a serving plate. 6. Serve by sprinkling with extra parsley and lemon wedges.

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