Greek · Dinner
Chicken Pie (Low-Calorie)
Filo pie built around shredded poached chicken breast, leeks, spinach and dill in a light yogurt-thickened sauce, baked with just a brushing of olive oil instead of layers of butter. Lower in calories than the classic version yet keeps the herby, tangy Greek pie identity.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
389Calories
41.2gProtein
16.3gFat
21.3gCarbs
3.5gSugar
2.4gFiber
698mgSodium
137mgChol
5.9gSat Fat
875mgPotassium
258mgCalcium
3.4mgIron
0.6mcgVitamin B12
10.8mgVitamin C
low-calorie
protein-rich
low-carb
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Poach the chicken breast in gently simmering water over medium heat for 12–14 minutes until cooked through, then cool and shred.
2
Sauté
Heat 1 tsp olive oil over medium heat, add onion, garlic and leek, cooking 5–6 minutes until the leek softens and begins to colour.
3
Wilt
Stir in spinach and dill, cooking over medium heat for 2 minutes until spinach wilts completely.
4
Build
Off the heat, fold in shredded chicken, feta, yogurt, chicken stock and lemon juice; season to taste until creamy.
5
Wrap
Lay filo sheets on work surface brushing each lightly with olive oil, spoon filling along one edge and roll into a log, then place seam-side down on a lined tray and bake at 375°F (190°C) for 22–25 minutes until deep golden and crisp.
6
Plate
Transfer the pie to a plate and serve whole.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 22 small leek
- 11 oz311g fresh spinach
- 4 tbsp4 tbsp fresh dill
- 2 oz56g feta
- 66 sheets filo pastry (about 1.6 oz/45g total)
- 2 tbsp2 tbsp olive oil, divided
- 1/2 cup120g plain yogurt
- 2 tbsp30ml chicken stock
- 11 small onion
- 2 clove2 clove garlic
- salt and black pepper to taste
- 2 tsp2 tsp lemon juice
