Greek Spinach And Chicken Pie
Greek spinach and chicken pie is a savory puff pastry loaded with cheesy flavor you’ll love. Full of spinach, feta, and mozzarella, it’s a perfect way to get your Greek on tonight!
These little greek pastries are seriously to die for.
They’re that good!
We’re talking the sons were already squabbling over the leftovers while eating the first round of the meal.
Any meal that has the sons arguing over who deserves another helping of any leafy green is a win in my book.
And with a classic combination of spinach, chicken and so much cheese, I don’t blame them!
Feta adds a bit of addicting saltiness and the melted mozzarella makes everything ooey gooey.
The puff pastry bakes in perfect toasty, crusty complement to spinach and chicken filling.
Of course the sons fought over this easy spinach feta pie!
Ingredients
To make this cheesy spinach and chicken pastry you’ll need:
- Puff Pastry– Just one sheet. Thaw it before using it by letting it sit on your counter first.
- Cream cheese– Let it soften prior to use.
- Spinach– No need to use fresh spinach. Thawed, well drained frozen spinach works perfectly.
- Chicken– Cooked, shredded chicken. Rotisserie works well.
- Green onions– Chop them.
- Cheese– Crumbled feta and shredded mozzarella.
- Egg wash ingredients– An egg and 2 tsp water beaten together to get brushed on the pastry.
How to Make
This one is seriously easy to make with almost not cutting, chopping or prep involved.
To make it, preheat the oven to 400 degrees F.
While the oven preheats, you can assemble the pie.
Carefully unfold the sheet of puff pastry out onto a lightly floured surface.
Spread the softened cream cheese evenly over the pastry sheet, leaving about 1/2 inch of space along the edges of the pastry sheet.
Then, layer the spinach evenly over 1/2 of the puff pastry sheet widthwise, again leaving about a 1/2 inch of space along all the edges.
Next, spread the chicken and green onions evenly over the spinach, still saving a 1/2 inch space around the edges.
Finally, sprinkle the feta and mozzarella cheeses evenly over top of the chicken, still leaving a 1/2 inch space around edges.
Carefully fold over the half of the puff pastry that doesn’t have anything on it.
Rub the edges with a little bit of water on your finger and press them together to seal the edges tightly.
Brush the outside with the egg wash.
Place the folded puff pastry ‘pocket’ on a greased cookie sheet and bake for 15-20 minute or until the outside is a nice and crisp golden brown.
Remove it from the oven and let it rest for 5 minutes.
Cut into slices and enjoy!
Storing leftovers
Let the leftovers cool and tightly wrap them in foil before placing in an airtight container in the fridge for up to 3 days. Reheat in the oven.
Tips and Tricks
- Let it cool slightly prior to cutting so all the cheese doesn’t ooze out.
- You could keep this vegetarian by doubling the spinach and omitting the chicken all together.
- Be careful when you unfold the puff pastry so you don’t break it.
Other Greek Inspired Recipes
Greek spinach and chicken pie is one of our favorite quick and easy dinners. Make it today and get your family to beg for second helpings of their veggies!
Looking for other Greek inspired recipes? Try these:
If you’ve tried these GREEK SPINACH AND CHICKEN PIE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Greek Spinach And Chicken Pie
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.
- Carefully unfold (you don’t want it to tear) the sheet of puff pastry out onto a lightly floured surface.
- Spread the softened cream cheese evenly over the pastry sheet, leaving about 1/2 inch of space along the pastry sheet’s edges.
- Spread the thawed & drained spinach evenly over 1/2 of the puff pastry sheet (width wise), again leaving about a 1/2 inch of space along all the edges.
- Next, spread the chicken and green onions evenly over the spinach, still saving a 1/2 inch space around the edges.
- Finally, sprinkle the feta and mozzarella cheeses evenly over top of the chicken, still leaving a 1/2 inch space around edges.
- Carefully fold over the half of the puff pastry that doesn’t have anything on it. Rub the edges with a little bit of water on your finger and press them together to seal them up nice and tight . Brush the outside with the egg wash.
- Place the puff pastry ‘pocket’ on a greased cookie sheet, or one with a silicon baking mat, and bake for 15-20 minute or until the outside is a nice and crisp golden brown.
- Cut into slices and enjoy!
Notes
- Let it cool slightly prior to cutting so all the cheese doesn't ooze out.
- You could keep this vegetarian by doubling the spinach and omitting the chicken all together.
- Be careful when you unfold the puff pastry so you don't break it.
Nutrition
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