Photo of Chicken-and-Spinach Phyllo Pie by WW

Chicken-and-Spinach Phyllo Pie

3 - 4
PersonalPoints™ per serving
Total Time
1 hr 9 min
Prep
15 min
Cook
49 min
Serves
8
Difficulty
Easy
This vegetable-packed dish tastes just as delicious as a traditional spinach pie but we’ve added chicken to make it even more substantial and filling. Feel free to use ground turkey instead if that’s easier to find at your supermarket. The ground spices like curry, cinnamon, and all-spice enhance the earthiness of the spinach while the crumbled feta cheese gives each bite irresistible zing. Since this pie serves a crowd, make it for your next brunch or lunch gathering. It would make a great addition to any buffet so plan to pair it with a mixture of fresh fruit like berries, melon, citrus and pineapple.

Ingredients

98% fat free uncooked ground chicken breast

1 pound(s)

Uncooked onion(s)

1 medium, diced

Garlic clove(s)

1 clove(s), large, minced

Curry powder

½ tsp(s)

Ground cinnamon

½ tsp(s)

Ground allspice

¼ tsp(s)

Table salt

¼ tsp(s)

Canned tomato sauce

½ cup(s)

Chopped frozen spinach

10 oz, thawed and squeezed dry

Reduced-fat feta cheese

1 cup(s), crumbled

Egg white(s)

2 egg white(s), large, lightly beaten

Phyllo dough

8 sheet(s), thawed (9 x 14 inch)

Instructions

  1. Place oven rack in bottom third of oven; preheat oven to 400°F. Spray 9-inch pie plate with nonstick spray.
  2. To make filling, spray large skillet with nonstick spray and set over medium heat. Add chicken and onion; cook, breaking apart chicken with wooden spoon, until chicken is no longer pink, about 8 minutes. Add garlic, curry powder, cinnamon, allspice, salt, and pepper; cook, stirring frequently, until fragrant, about 1 minute. Stir in tomato sauce and simmer until mixture is thickened, about 5 minutes. Transfer filling to large bowl. Stir in spinach and feta; stir in egg whites.
  3. Lay 1 phyllo sheet in pie plate; lightly spray with nonstick spray. Keep remaining phyllo covered with damp paper towel and plastic wrap to keep it from drying out. Repeat with 3 of the remaining phyllo sheets, placing corners at different angles and lightly spraying each sheet with nonstick spray. Spoon filling into crust.
  4. Top filling with remaining 4 phyllo sheets, repeating layering and spraying with nonstick spray. Roll up edges of phyllo toward center to form 1½-inch-wide rim.
  5. Bake on bottom rack of oven until phyllo is golden brown, 30–35 minutes. Let stand 5 minutes before serving. Cut into 8 wedges.
  6. Serving size: 1 wedge