Saturday, March 14, 2020

Greek Spinach and Chicken Pie #Pi Day

Tender flaky phyllo crust stuffed with cheese, spinach and chicken.  A beautiful and delicious one dish meal.

Join in the fun as we celebrate 3.14 better known as PI Day.......
Coleen of The Redhead Baker invites us on this date every year to celebrate #Pi Day with her.  We bloggers are always up to sharing recipes with each other so it is not that unusual that when someone says Pi, we envision Pie.

Last year for Pi Day I shared a recipe for Spaghetti Pie.  In 2018 I made a Smoked Salmon Pie.  The year prior to that I made Tomato Cheddar Pie.  Do you see a trend here?  4 Pi(e) days and all savory.

For some reason I did not participate in 2016 but I did participate in 2015 with a different host and that time I did make a sweet pie.   This delicious Chocolate Mousse Pie.

This year I went savory because we have Spring Sweets Week coming up and I am overloaded with sweet treats.  If you love a savory pie and you are, like me, always looking for ways to repurpose leftovers,  you are going to be very happy with this Spinach and Chicken Pie.

Before I share my recipe though, let's take a look at the other Pies being served up today.........

Discover More Pi Day Recipes

I made this recipe using leftover roast chicken.  It was a quick, easy and delicious weeknight meal.  The next time you have chicken on your menu make sure you cook enough that you can make this pie with the leftovers.

Happy Pi(e) Day!!!

#spinach, #chicken, #leftovers, #onedishmeals, #pie, #savory,
Entrees, One Dish Meals, Chicken, Leftovers
Yield: 8 Servings

Greek Chicken and Spinach Pie

Greek Chicken and Spinach Pie

Tender flaky phyllo crust stuffed with cheese, spinach and chicken. A beautiful and delicious one dish meal.
prep time: 15 Mcook time: 40 Mtotal time: 55 M


  • 2 c. cooked chicken,  cut into bite size pieces
  • 1/2 c. ricotta cheese
  • 1 (10 oz) pkg. frozen, chopped spinach, thawed and excess water removed
  • 1 c. crumbled feta cheese
  • 1 T. oregano
  • salt and pepper, to taste
  • 2 eggs
  • 2 T. dill weed, chopped
  • 1 sleeve phyllo dough
  • 1/2 c. butter, melted


How to cook Greek Chicken and Spinach Pie

  1. Brush a pie plate with some of the melted butter.  Place about 5 to 6 sheets of phyllo dough, one at a time into the pie plate allowing excess to hang over the edges.  Brush each sheet with melted butter before placing another sheet on top in an opposite direction.  Continue until you have an even layer all around.
  2. Mix the ricotta, chicken, feta, eggs, spinach, dill, salt and pepper in a bowl until combined.  Spread into the pie pan lined with phyllo.  Fold over the phyllo that is hanging over the sides.  Add  3-4 phyllo sheets on top, brushing with butter after each addition until the pie is completely covered.  
  3. Place into a preheated 400* oven for 30-40 minutes, until the phyllo is golden brown and flaky.  Let rest for a few minutes before cutting and serving.
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Created using The Recipes Generator


  1. Happy Pi Day. Happy Pie!

    best... mae at

  2. This sounds delicious!! Definitely saving to try soon!

  3. You are the master of handling phyllo dough! This sounds delicious.

  4. I do love savory pie and anything Greek is always perfect for Spring.

  5. This pie looks delicious, Wendy! I love a savory dinner pie.

  6. Love Greek flavors! I'll have to try this!

  7. Can this be made the day before and then pulled out of fridge to bring to room temp before baking the next day? Or would it get soggy?

    1. I have never tried that because it is so quick to throw together, but I think it would be fine if it were made and put into the refrigerator before baking. I would not bring it to room temperature but put it in the oven straight from the refrigerator.


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