Greek · Dinner
Chicken Pie (High-Protein)
Flaky Greek-style hand pie built on shredded chicken breast and cottage cheese folded through wilted spinach, dill, feta and egg, wrapped in crisp phyllo sheets and baked until golden. The chicken and cottage cheese combination pushes protein well past a typical spanakopita-style pie while keeping the dish savoury, herby and lemon-bright.
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
580Calories
62.5gProtein
28.3gFat
22.1gCarbs
3.9gSugar
5.6gFiber
1172mgSodium
336mgChol
9.8gSat Fat
985mgPotassium
432mgCalcium
4.2mgIron
1.8mcgVitamin B12
19mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Poach the chicken breast in simmering water over medium heat for 15 minutes until it reaches 165°F internally, then shred with forks and cool slightly.
2
Sweat 1 tsp olive oil in a skillet over medium heat, add the garlic, scallions, and spinach, cooking 3 minutes until wilted with no pooling liquid.
3
Combine the shredded chicken, wilted spinach, cottage cheese, feta, egg, dill, parsley, lemon juice, nutmeg, salt and pepper in a bowl until evenly mixed.
4
Brush three phyllo sheets with remaining olive oil, layer them, spoon filling along one edge and roll tightly into a log.
5
Plate
Bake the wrapped pie seam-side down on an oiled baking sheet at 375°F for 28 minutes until deep golden, rest 10 minutes, then slice diagonally and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 7 oz200g spinach
- 2/3 cup160g cottage cheese
- 3.2 oz90g feta
- 22 large eggs
- 4 tbsp4 tbsp dill
- 4 tbsp4 tbsp parsley
- 44 scallions
- 2 clove2 clove garlic
- 66 sheets phyllo dough (about 1.6 oz/45g total)
- 4 tbsp56g olive oil
- 11 lemon
- salt and black pepper to taste
- a pinch of nutmeg
