Skillet Chicken Spanakopita Pie
A savory and satisfying spinach and chicken pie features a unique scrunched phyllo topping for a quick, pastry-like finish.
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Instructions
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Preheat the oven to 375 F.
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Heat 3 tablespoons olive oil in a large ovenproof skillet; cook chopped onion for 6 to 8 minutes until softened.
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Stir in chopped garlic, salt, and pepper for 2 minutes until fragrant, then remove the skillet from heat and cool for 15 minutes.
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Meanwhile, thoroughly drain thawed spinach, pressing out all excess liquid.
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Combine the cooled onion mixture with drained spinach, shredded chicken, crumbled feta, sour cream, heavy cream, parsley, dill, scallions, and lemon zest in the skillet; stir well and press into an even layer.
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Brush 4 phyllo sheets with the remaining 3 tablespoons olive oil on both sides.
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Gently scrunch and arrange the phyllo over the spinach mixture, ensuring the entire surface is covered.
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Bake for about 30 minutes until the phyllo is golden and crisp, then let cool for 5 minutes before serving.