Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (16 oz) phyllo dough, thawed
- 1/2 cup (113 g) unsalted butter, melted
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tbsp olive oil (for sautéing)
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 10 oz (284 g) frozen chopped spinach, thawed and squeezed very dry
- 3 cups (about 420 g) cooked shredded chicken
- 1 cup (150 g) crumbled feta
- 1/2 cup (120 g) Greek yogurt
- 2 large eggs
- 1 tbsp lemon zest + 3 tbsp lemon juice
- 2 tsp dried oregano, 1/2 tsp black pepper, 1/2 tsp kosher salt
- 1/4 cup (15 g) chopped fresh parsley
Do This
- 1. Heat oven to 375°F (190°C). Butter/oil a 9×13-inch baking dish.
- 2. Sauté onion in olive oil 5 minutes; add garlic 30 seconds. Cool slightly.
- 3. Mix spinach, chicken, feta, yogurt, eggs, lemon zest/juice, oregano, pepper, salt, parsley.
- 4. Layer 10 phyllo sheets in dish, brushing each with butter-olive oil mixture.
- 5. Add filling; fold edges in.
- 6. Top with 8 more phyllo sheets, brushing each; tuck edges, score the top.
- 7. Bake 40–45 minutes until deeply golden and crisp; rest 10 minutes, then slice.
Why You’ll Love This Recipe
- Crisp, shattering phyllo on top with a juicy, tangy chicken-and-feta filling inside.
- Big Greek flavors (lemon, oregano, garlic) without complicated techniques.
- Great use for leftover rotisserie chicken and freezer spinach.
- Make-ahead friendly and easy to reheat for lunches.
Grocery List
- Produce: 1 small yellow onion, 4 garlic cloves, 1 lemon, fresh parsley
- Dairy: unsalted butter, feta cheese, Greek yogurt, 2 large eggs
- Pantry: phyllo dough, extra-virgin olive oil, dried oregano, kosher salt, black pepper
- Frozen: frozen chopped spinach
- Cooked protein: cooked shredded chicken (or rotisserie chicken)
Full Ingredients
Phyllo Crust
- 1 lb (16 oz / 454 g) phyllo dough, thawed in the refrigerator for 8–12 hours
- 1/2 cup (113 g) unsalted butter, melted and kept warm
- 1/4 cup (60 ml) extra-virgin olive oil
Chicken, Spinach, and Feta Filling
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 10 oz (284 g) frozen chopped spinach, thawed and squeezed very dry
- 3 cups cooked shredded chicken (about 420 g)
- 1 cup (150 g) crumbled feta cheese
- 1/2 cup (120 g) plain Greek yogurt (2% or whole milk)
- 2 large eggs
- 1 tbsp finely grated lemon zest
- 3 tbsp (45 ml) fresh lemon juice
- 2 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt (see note)
- 1/4 cup (15 g) chopped fresh parsley
Optional for Serving
- Lemon wedges
- Extra crumbled feta
- Chopped parsley
Salt note
Feta is salty. If yours is very briny, reduce the kosher salt in the filling to 1/4 tsp and adjust after mixing.
Step-by-Step Instructions
Step 1: Prep the oven and pan
Arrange a rack in the middle of the oven and preheat to 375°F (190°C).
Lightly coat a 9×13-inch baking dish with a bit of the melted butter-olive oil mixture (or a thin slick of olive oil). Set the dish aside.
Step 2: Sauté the onion and garlic
Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring often, until softened, about 5 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let it cool for 5 minutes (this helps prevent the eggs from cooking when you mix the filling).
Step 3: Make the juicy, tangy filling
To the bowl with the onion-garlic mixture, add the spinach (make sure it’s squeezed very dry), shredded chicken, feta, Greek yogurt, eggs, lemon zest, lemon juice, oregano, black pepper, kosher salt, and parsley.
Mix thoroughly until the filling is evenly combined. The mixture should look creamy and hold together when scooped, but still be moist.
Step 4: Set up your phyllo station
In a small bowl, combine the melted butter and 1/4 cup olive oil. Keep a pastry brush nearby.
Unroll the phyllo sheets and place them on a cutting board. Cover the stack with a lightly damp (not wet) towel to prevent the phyllo from drying and cracking while you work.
Step 5: Layer the bottom crust
Lay 1 sheet of phyllo in the baking dish (it’s fine if it overhangs). Brush lightly with the butter-oil mixture.
Repeat with 9 more sheets (for a total of 10 sheets on the bottom), brushing each sheet lightly. Don’t drench the phyllo; a thin, even coating is what creates crisp layers without greasiness.
Step 6: Fill, top, and score for clean slices
Spoon the chicken filling into the dish and spread into an even layer all the way to the corners.
If you have overhanging phyllo, fold it inward over the edges of the filling.
Top with the remaining 8 sheets of phyllo, brushing each sheet lightly with the butter-oil mixture. Tuck the edges down neatly around the sides.
Use a sharp knife to score the top into 8 squares (cut through the top phyllo layers, but try not to slice deeply into the filling). This helps the baked pie stay crisp and makes serving much easier.
Step 7: Bake until deeply golden and crisp
Bake at 375°F (190°C) until the top is crisp and a rich golden brown, about 40 to 45 minutes.
Let the pie rest in the pan for 10 minutes before slicing along the scored lines. This short rest helps the filling set up so you get neat pieces.
Pro Tips
- Squeeze the spinach very dry: Excess water makes the bottom soggy. After thawing, press it in a fine-mesh strainer or wring it in a clean kitchen towel until no more liquid comes out.
- Keep phyllo covered: Phyllo dries fast. Work with 1 sheet at a time and keep the rest under a lightly damp towel.
- Brush lightly, not heavily: A thin layer of butter-oil between sheets creates crisp layers without a greasy feel.
- Score before baking: Cutting phyllo after baking can shatter the top. Scoring gives clean portions and a prettier finish.
- Use rotisserie chicken smartly: Pull the chicken into thin shreds so it mixes evenly with the feta and spinach and stays juicy.
Variations
- Pie crust version: Use a 9-inch deep-dish pie plate with 1 refrigerated pie crust (14–15 oz) on the bottom. Add filling, then top with a second crust or a phyllo top. Bake at 375°F for 45–55 minutes until golden.
- Add fresh herbs: Add 2 tbsp chopped dill or 2 tbsp chopped mint for an even more classic Greek flavor.
- Make it a little spicy: Add 1/4 tsp crushed red pepper flakes to the filling.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days.
Reheat (best for crisp phyllo): Warm in a 350°F (175°C) oven for 12–18 minutes, uncovered, until hot and re-crisped. (Microwaving works in a pinch, but the phyllo will soften.)
Make-ahead: Assemble the pie up to 1 day ahead, cover tightly, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the bake time if needed.
Freeze: Bake and cool completely, then wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat at 350°F until hot and crisp.
Nutrition (per serving)
Approximate, based on 8 servings: 460 calories, 28 g protein, 28 g fat, 28 g carbohydrates, 3 g fiber, 820 mg sodium.
