I'm not sure where I got this recipe. I think either off of recipezaar, or allrecipes.

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  • 1 lb boneless skinless chicken thighs (breasts can be used too, I prefer thighs)

  • 1 cup white wine

  • 1 (1 lb) bag cleaned spinach

  • 2 large onions, chopped (4 cups approximately)

  • 3 tablespoons olive oil

  • 1 lb portabella mushrooms, chopped

  • 2 garlic cloves, minced

  • 6 ounces bacon, chopped

  • 8 ounces feta, crumbled

  • 1 1/2 cups gouda cheese or swiss cheese, shredded

  • 1 cup parmesan cheese, grated

  • 1/2 cup heavy cream

  • 5 eggs, beaten lightly

  • 1 lb phyllo pastry, thawed (filo)

  • 3/4 cup melted butter (olive oil can also be used)


  • 1.

    Poach chicken in wine for 8 minutes; remove from cooking liquid (discard liquid); allow chicken to cool completely and cut into small dice; put in a large bowl and set aside.

  • 2.

    Rinse spinach leaves, shake most of water off leaves and place in large saucepan over high heat; cover pan and steam spinach for 3-4 minutes, or until it has just wilted; tip into a colander and run cold water over spinach to stop cooking; leave in colander to drain, pressing down with palm of hand and compacting into a bunch; press out as much liquid as possible; chop spinach up quite fine and add to chicken.

  • 3.

    Over medium-high heat, saute onion in olive oil in large frying pan, stirring occasionally, for about 15-17 minutes, or until starting to turn golden and caramelize; add chopped mushrooms and sauté, stirring occasionally, for 8-10 minutes, or until any liquid released by the mushrooms has evaporated; add garlic and bacon and continue sautéing for another 5 minutes; remove from heat and add to chicken/spinach mixture in bowl; allow to cool for about 5 minutes, then stir in heavy cream, cheeses and eggs, stirring to distribute evenly; check seasoning and season to taste (it probably won’t need much salt because of the cheeses, but lots of freshly-ground pepper will be great!).

  • 4.

    Preheat oven to 375°F.

  • 5.

    Butter your one large pan (or two smaller ones – if you are making 2 pies, separate the phyllo into 2 equal parts and cover each with a dampened kitchen towel);

  • 6.

    Start staggering your sheets of phyllo into the pan, and buttering each one generously; when half the sheets have been used, spoon in the chicken/vegetable filling; cover filling with remaining phyllo sheets, buttering each one generously as it is added; fold in edges, tucking them in to make an attractive finish, and butter top layer generously, using up remainder of butter.

  • 7.

    Score top of pastry lengthwise into 4 sections with a small, sharp knife, making sure not to cut all the way through (do NOT cut through pastry on bottom layer) – these will facilitate cutting pieces when pie is baked and will also serve as steam vents; sprinkle some cold water generously over the pie (I shake the water off my fingers, about 3 runs under the tap and shaken all over the pastry) and pop the pie into the oven.

  • 8.

    Bake for 50-60 minutes, or until the pie is a rich golden-brown

  • 9.

    – for the last 20 minutes of baking, slip the pan directly onto the floor of the oven to brown and crisp the bottom phyllo sheets

  • 10.

    (if you are baking the frozen pie, put it in the oven frozen, tack on another 10-15 minutes baking - if phyllo is getting too brown, tent with foil).

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 581kj
  • Fat Total 40g
  • Saturated Fat 20g
  • Protein 26g
  • Carbohydrate 27g
  • Sugar 4g
  • Sodium 791mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Do not let the phyllo pastry deter you. It is so easy to work with.

I make this into four loaf pans.

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