Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Greek Chicken Phyllo Pie at home. One serving contains 844 calories, 41g of protein, and 49g of fat. For $3.59 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a main course. A mixture of egg, carrots, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. 23 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. It is brought to you by Cinnamon Spice and Everything Nice. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is amazing. If you like this recipe, you might also like recipes such as Greek-Style Creamy Custard Phyllo Pie, Kreatopita (Greek Meat Pie Using Phyllo Pastry), and Greek Phyllo-Wrapped Chicken.

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 80 minutes

Ingredients:

Equipment:

Cooking instruction summary:

In a large skillet heat the olive oil over medium heat; add the chicken, onion, garlic, celery, carrots and sweet potatoes. Season well with salt, pepper and paprika. Cook stirring often until chicken is browned on all sides and the vegetables begin to soften. Add the chicken stock, fresh herbs and nutmeg; raise the heat and bring to a boil; turn down heat and simmer 15 minutes. Remove from heat and stir in spinach.Sauce: In a heavy-bottomed saucepan melt the butter over medium-low heat; whisk in flour and cook 3-4 minutes stirring often.Whisk in milk slowly and bring up to a boil over medium-high heat, then lower heat and simmer 3-4 minutes. Whisk in parmesan and paprika. Drizzle a little of the hot milk mixture into the egg while beating to temper it then slowly drizzle the egg into the milk while whisking. Once egg is fully incorporated remove from heat. Strain the the chicken mixture of liquid in a wire strainer in batches and place in a large mixing bowl. Mix in the sauce, gouda and feta cheeses. Preheat oven to 350 degrees F. Butter a 9 x 13 baking dish. Layer 8 sheets of phyllo dough in the bottom of the dish lightly brushing each one with melted butter and making sure to press the phyllo up against the sides of the pan. Spoon in the filling and evenly spread it out. Layer another 8 sheets of phyllo on top of the filling brushing each one with butter, fold in any overlap and brush that with butter too. Brush the top layer with butter and use a sharp knife to cut into squares or triangles.Sprinkle a little water over top to keep it from drying out and bake until golden brown 45-50 minutes. Allow to set 10 minutes before serving. May be served hot or at room temperature.

Step by step:

1. In a large skillet heat the olive oil over medium heat; add the chicken, onion, garlic, celery, carrots and sweet potatoes. Season well with salt, pepper and paprika. Cook stirring often until chicken is browned on all sides and the vegetables begin to soften.

2. Add the chicken stock, fresh herbs and nutmeg; raise the heat and bring to a boil; turn down heat and simmer 15 minutes.

3. Remove from heat and stir in spinach.Sauce: In a heavy-bottomed saucepan melt the butter over medium-low heat; whisk in flour and cook 3-4 minutes stirring often.

4. Whisk in milk slowly and bring up to a boil over medium-high heat, then lower heat and simmer 3-4 minutes.

5. Whisk in parmesan and paprika.

6. Drizzle a little of the hot milk mixture into the egg while beating to temper it then slowly drizzle the egg into the milk while whisking. Once egg is fully incorporated remove from heat. Strain the the chicken mixture of liquid in a wire strainer in batches and place in a large mixing bowl.

7. Mix in the sauce, gouda and feta cheeses. Preheat oven to 350 degrees F. Butter a 9 x 13 baking dish. Layer 8 sheets of phyllo dough in the bottom of the dish lightly brushing each one with melted butter and making sure to press the phyllo up against the sides of the pan. Spoon in the filling and evenly spread it out. Layer another 8 sheets of phyllo on top of the filling brushing each one with butter, fold in any overlap and brush that with butter too.

8. Brush the top layer with butter and use a sharp knife to cut into squares or triangles.Sprinkle a little water over top to keep it from drying out and bake until golden brown 45-50 minutes. Allow to set 10 minutes before serving. May be served hot or at room temperature.

Nutrition Information: