Nutty Chicken Spanakopita

Discover the irresistible flavors of Nutty Chicken Spanakopita, a modern twist on the classic Greek favorite. This hearty dish combines tender shredded chicken, wilted spinach, creamy feta cheese, and the unique crunch of toasted walnuts, all wrapped in delicate, buttery layers of phyllo dough. Seasoned with hints of garlic and dill, and topped with a golden, flaky crust, this savory bake is perfect for a crowd-pleasing dinner or an impressive party appetizer. With a prep time of 30 minutes and an oven-baked finish, this recipe delivers a delightful combination of textures and rich, Mediterranean-inspired flavors. Serve it warm and pair with a crisp Greek salad for an unforgettable meal.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 cups Cooked chicken breast, shredded
• 4 cups Fresh spinach, chopped
• 1 cup Crumbled feta cheese
• 0.5 cup Chopped walnuts, toasted
• 4 Green onions, finely sliced
• 1 teaspoon Dried dill
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 package Phyllo dough sheets, thawed
• 0.5 cup Unsalted butter, melted
• 2 tablespoons Olive oil
• 1 Egg, beaten
• 2 cloves Garlic, minced

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large pan over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.

Step 3

In a mixing bowl, combine the shredded chicken, sautéed spinach, crumbled feta cheese, toasted walnuts, sliced green onions, dried dill, salt, and black pepper. Mix well.

Step 4

Gently unroll the phyllo dough sheets, keeping them covered with a damp towel to prevent drying out.

Step 5

Brush a 9x13-inch baking dish with some melted butter. Layer one phyllo sheet in the dish, letting it hang over the edges, and brush with melted butter. Repeat this process with 6-8 more sheets, layering and buttering each one.

Step 6

Spread the chicken and spinach mixture evenly over the phyllo layers in the baking dish.

Step 7

Fold the overhanging edges of phyllo onto the filling, then layer 6-8 more phyllo sheets on top, brushing each one with melted butter. Tuck the edges neatly into the dish.

Step 8

Brush the top layer with the beaten egg to give it a golden finish while baking.

Step 9

Using a sharp knife, score the top layers of phyllo into your desired serving sizes, cutting through the top layers but not all the way to the bottom.

Step 10

Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crispy.

Step 11

Let the spanakopita cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1653.2 grams (1653.2g)

Amount per serving	% Daily Value*
Calories	3677

Total Fat 230.80g	296%
Saturated Fat 91.80g	459%
Polyunsaturated Fat 2.70g
Cholesterol 956mg	319%
Sodium 5030mg	219%
Total Carbohydrate 206.10g	75%
Dietary Fiber 11.50g	41%
Total Sugars 4.30g
Protein 213.20g	426%

Vitamin D 46IU	228%
Calcium 882mg	68%
Iron 21mg	119%
Potassium 3278mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 22.7%

Carbs: 22.0%