When it comes to comfort food, savory pies are at the top of the list. They are filling, flavorful, and can be customized to fit your preferences. If you’re looking for a recipe that’s not only delicious but also healthy, then try this spinach and chicken phyllo pie. Using phyllo dough instead of traditional pie crust makes it lighter and flakier, and the spinach and chicken filling provides the perfect combination of protein and vegetables. Plus, it’s easy to prepare and can be enjoyed for lunch, dinner, or as a snack.


  • 8 medium Yukon Gold potatoes (about 3 pounds)
  • 1 cup pitted Greek olives
  • 8 bone-in chicken thighs (about 3 pounds)
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 6 garlic cloves, minced
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  • 1-1/2 cups reduced-sodium chicken broth
  1. Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan.
  2. Bake, uncovered, until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 60-70 minutes. Serve with pan juices.

This spinach and chicken phyllo pie recipe is a healthy and tasty meal option that’s easy to make. With the flaky and light layers of phyllo dough and the flavorful filling of chicken, spinach, and feta cheese, this dish will surely satisfy your taste buds. Whether you’re looking for a quick lunch, dinner, or a hearty snack, this recipe is perfect for any occasion. So, give it a try and enjoy a delicious and wholesome meal with your family and friends!

Nutrition Facts

  • 1 chicken thigh with 8 potato wedges and about 1/3 cup pan juices: 602 calories
  • 33g fat (6g saturated fat)
  • 81mg cholesterol
  • 1071mg sodium
  • 48g carbohydrate (4g sugars, 4g fiber)
  • 29g protein

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