Greek Spinach Chicken Bake

Greek Spinach Chicken Bake

An easy greek spinach chicken bake, filled with spinach, salty feta cheese, garlic, grilled chicken, and a flakey buttery crust. A fun family dinner that everyone will love.


  • 2 Tablespoons Olive Oil
  • 1 Large White Onion, diced
  • 4 Cloves Garlic, minced
  • 2 (10 oz.) Boxes Frozen Spinach, defrosted and squeezed dry of water
  • 1/2 lb. Feta Cheese, crumbled
  • 1 1/2 Cups Grilled Chicken Breast, diced (about 1 large breast)
  • 2 Eggs
  • 1/2 Cup Parmesan Cheese, grated
  • 1 Teaspoon Pepper
  • 1 Teaspoon Dried Oregano
  • 18 Phyllo Dough Sheets, defrosted
  • 1/2 Cup Butter


  1. Preheat oven to 350°.
  2. Butter a 9×13 baking dish and set aside.
  3. In a skillet, heat olive oil.
  4. Add in onion and garlic. Sauté for 5 minutes or until the onions are translucent.
  5. Add in spinach, feta, and diced chicken breast.
  6. Cook for an additional 5 minutes and remove from heat.
  7. In a small bowl beat the eggs and then stir in the parmesan cheese, pepper, and dried oregano.
  8. Allow the spinach mixture to cool for 5-10 minutes before adding in the egg mixture so that the eggs do not scramble.
  9. Melt butter in a small bowl.
  10. At this point open the phyllo dough.
  11. Carefully lay one sheet of phyllo dough into the prepared baking dish.
  12. With a pastry brush, brush the top of the phyllo dough with melted butter.
  13. Lay another sheet of phyllo dough on the top and brush with melted butter.
  14. Repeat until you have 6 sheets of phyllo dough.
  15. Spread the spinach mixture over the top of the phyllo dough.
  16. Layer with remaining 12 layers of phyllo dough, brushing each layer with melted butter.
  17. With a sharp knife score the top layer of the phyllo dough into 8 evenly cut slices. Make sure not to cut into filling.
  18. Bake for 40-45 minutes or until phyllo dough is golden brown.
  19. Serve immediately.

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