
This easy casserole dish is a fun take on the classic spanakopita. It has a creamy chicken filling with a lot of spinach and feta to make it more dinner-like for those that love the essential Greek dish. The shatteringly crisp phyllo layers make this casserole not only delicious, but beautiful as well. The thin sheets of dough might seem difficult to work with, but they're actually quite forgiving. The multiple layers will cover up any accidental tears, and if the top layers don’t lay perfectly flat, it will add to the beautiful texture. As the casserole bakes, the edges will most likely start to darken more quickly than the center. Cover the pan with some foil about halfway through baking to help avoid the edges getting too dark.
With any extra phyllo dough, you can try your hand at making baklava for dessert!
Did you try making this? Let us know how it went in the comments!
Ingredients
- 4 cups
shredded cooked chicken
- 10 oz.
frozen spinach, thawed, excess moisture squeezed out
- 8 oz.
feta
- 1 1/2 cups
Whole Milk Greek Yogurt
- 4
cloves garlic, finely chopped
- 3 Tbsp.
chopped fresh dill
- 3 Tbsp.
chopped fresh parsley
- 1/4 tsp.
crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for brushing
- 8
(18" x 14") sheets phyllo dough, thawed if frozen
Flaky sea salt
Directions
- Step 1Preheat oven to 400°. In a large bowl, mix chicken, spinach, feta, yogurt, garlic, dill, parsley, and red pepper; season with kosher salt and black pepper.
- Step 2Brush a thin layer of oil over bottom and sides of a 13" x 9" baking pan. Lay one sheet of phyllo in bottom of pan, pressing up sides. Brush with a thin layer of oil. Repeat 3 more times so there are 4 layers of phyllo. Spread chicken mixture over phyllo in an even layer. Top with a sheet of phyllo and brush with more oil. Repeat with remaining phyllo so that there are 4 layers on top of chicken mixture. Brush with oil; sprinkle with sea salt.
- Step 3Bake casserole, covering with foil if edges darken too quickly, until phyllo is golden brown, 30 to 35 minutes. Let cool 10 minutes before slicing.