Skillet Chicken Spanakopita Pie

Rotisserie chicken to the rescue!

By
Nicole Hopper
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Nicole Hopper
Nicole Hopper is a recipe tester and developer located in Birmingham, Alabama.
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and
Sharon Hsu
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Sharon Hsu
Sharon Hsu is an enthusiastic recipe and technique developer best known for her expertise in crafting visually appealing cafe and bakery-style treats. She thrives on exploring new concepts in the culinary world, seamlessly blending traditional baking methods with innovative flavors and techniques to create culturally rich creations. She appreciates how food has consistently been at the heart of countless cherished memories and aims to inspire others to bake and cook for their loved ones as an expression of love.
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Published on 02/21/24
Tested by
Spruce Eats Test Kitchen
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Tested by Spruce Eats Test Kitchen
Dotdash Meredith Food Studios, home of the Spruce Eats Test Kitchen, is housed in a 40,000-square-foot facility based in Dotdash Meredith’s Birmingham office, is a hub for food content creation for the nation’s top food and lifestyle publications.
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A skillet chicken spanakopita pie with a serving removed

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

Prep: 5 mins
Cook: 40 mins
Cool:: 20 mins
Total: 65 mins
Servings: 6

Who could resist a pie in any form? This spanakopita pie is savory and satisfying, offering all the beloved and familiar flavors of classic spanakopita. The combination of dill, parsley, and scallions adds fresh flavors, while the feta cheese brings salty, briny richness to every bite. The phyllo topping crisps up and browns beautifully in the oven, providing a delightful crunch. Bright and herbaceous, with a tang from the sour cream, lemon zest, and feta, this pie is a flavor party in your mouth.

What is Spanakopita?

Originating from Greece, spanakopita features a filling of spinach and feta cheese encased in layers of delicate phyllo pastry. While it’s not traditional to include chicken, this variation offers a modern twist on the classic recipe. Unlike the traditional method of enveloping the filling entirely in pastry, this version opts for a single layer on top, making it quicker and easier to prepare. The faster it takes to make, the faster it gets in your belly!

Soggy Pie?

If your spanakopita ends up soggy, here are a few potential culprits. Undercooking could be one reason, but often, it's due to excess moisture from the spinach. To prevent this, be sure to thoroughly squeeze the spinach dry before incorporating it into the filling. Thawing frozen spinach can be time-consuming, so if you're short on time, consider using the microwave to expedite the process.

Recipe Tips

  • Crumble your own feta—Avoid using pre-crumbled feta in this recipe. It's dry, less flavorful, and won't incorporate well into the spinach mixture. You can use cow's or sheep's milk feta, but sheep's milk will be more flavorful.
  • Squeeze that spinach—To prevent a soggy top crust, it's important to squeeze as much liquid out of the spinach as possible: your forearms should burn at least a little bit from the effort.
  • Use as much phyllo as you want—While this recipe only uses four sheets of phyllo, you can use more for an even more rumpled and crunchy top crust. Just keep adding crumpled sheets of phyllo until the pie looks the way you want.

Ingredients

  • 6 tablespoons olive oil, divided

  • 1 yellow onion, chopped (about 1 1/4 cups)

  • 4 large cloves garlic, finely chopped (about 1 1/2 tablespoons)

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon ground black pepper

  • 2 (10-ounce) packages frozen chopped spinach, thawed

  • 3 cups (about 12 ounces) finely shredded rotisserie chicken

  • 8 ounces feta, crumbled (about 2 cups)

  • 3/4 cup sour cream

  • 3/4 cup heavy whipping cream

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1/4 cup chopped fresh dill

  • 1/4 cup finely sliced scallions (from 2 medium scallions) 

  • 1/2 teaspoon grated lemon zest

  • 4 sheets frozen phyllo pastry, thawed

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 375 F.

    Ingredients to make chicken spanakopita pie

    The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

  2. Heat 3 tablespoons olive oil in a large ovenproof skillet. Add 1 yellow onion, chopped, and cook, stirring occasionally, until softened, 6 to 8 minutes.

    A large skillet with chopped onion

    The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

  3. Add 4 large cloves garlic, finely chopped, 1/2 teaspoon fine salt, and 1/2 teaspoon ground black pepper. Cook, stirring often, until fragrant, about 2 minutes. Remove from the heat and set aside to cool slightly, about 15 minutes.

    A wooden spoon stirring chopped onion and garlic in a large skillet

    The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

  4. While the skillet is cooling, drain 2 (10-ounce) packages frozen spinach, thawed, pressing to release excess liquid. Place the drained spinach in a clean towel and squeeze tightly to release any leftover liquid and dry the spinach as much as possible.

    A round ball of frozen and drained spinach, sitting on a kitchen towel

    The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

  5. Add the drained spinach, 3 cups (about 12 ounces) finely shredded rotisserie chicken, 8 ounces feta, crumbled, 3/4 cup sour cream, 3/4 cup heavy whipping cream, 1/4 cup chopped fresh flat-leaf parsley, 1/4 cup chopped fresh dill, 1/4 cup finely sliced scallions, and 1/2 teaspoon grated lemon zest to the cooled onion mixture in the skillet. Stir well to combine and gently press into an even layer. This is easiest to do with your hands, but a flexible silicone spatula also works.

    A large skillet with chopped onions, garlic, shredded rotisserie chicken, crumbled feta, sour cream, heavy whipping cream, parsley, 1/4 cup chopped fresh dill, sliced scallions, and lemon zest

    The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

  6. Working with one phyllo sheet at a time, brush 4 sheets phyllo pastry on both sides with the remaining 3 tablespoons olive oil.

    A sheet of phyllo dough being brushed with olive oil

    The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

  7. Gently scrunch and ruffle the phyllo and arrange it on top of the spinach mixture. Repeat with the remaining phyllo sheets, making sure the entire surface is fully covered with phyllo.

    A skillet topped with crinkled, olive oil-brushed phyllo dough

    The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

  8. Bake until the phyllo is golden and crisp, about 30 minutes. Let cool for 5 minutes before serving.

    A skillet chicken spanakopita pie

    The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

How To Store

Refrigerate leftovers in an airtight container for up to 3 days. The phyllo will soften but can be re-crisped in a hot oven or air fryer.

Feeling Adventurous? Try This:

  • Instead of rotisserie chicken, you could use any chopped, sliced, or shredded cooked chicken. Just make sure the pieces are quite small. 
  • Use fresh spinach instead of frozen. Sauté it first and let it cool, then squeeze out as much liquid as possible and proceed with the recipe. You will need 3 pounds of fresh spinach.
Nutrition Facts (per serving)
1272 Calories
87g Fat
94g Carbs
32g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1272
% Daily Value*
Total Fat 87g 111%
Saturated Fat 36g 178%
Cholesterol 164mg 55%
Sodium 1590mg 69%
Total Carbohydrate 94g 34%
Dietary Fiber 6g 22%
Total Sugars 7g
Protein 32g
Vitamin C 17mg 87%
Calcium 472mg 36%
Iron 6mg 36%
Potassium 927mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)