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Chicken Florentine Phyllo Pie | www.diethood.com | A creamy, cheesy and delicious mixture of chicken and spinach nestled between crispy and flaky phyllo sheets.

Chicken Florentine Phyllo Pie

Katerina | Diethood
This Chicken Florentine Phyllo Pie is perfect for a quick and easy weeknight meal. Packed full of flavor, this dish will be sure to please the whole family!
Servings : 8 servings
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins


  • 1 cup part-skim Ricotta Cheese
  • 2 garlic cloves , chopped
  • 2 eggs
  • 1/2 cup soft cheese (goat cheese, bleu cheese or feta cheese)
  • 1/4 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • salt and fresh ground pepper , to taste
  • 1 tablespoon olive oil
  • 3 cups cubed (cooked) chicken breasts, (this is a great recipe for leftover chicken)
  • 1 bag (6-ounces) spinach leaves
  • 1 stick (8 tablespoons) butter, melted
  • 16 phyllo sheets


  • Preheat oven to 375.
  • In a mixing bowl, combine ricotta, chopped garlic, eggs, cheese, zest, lemon juice, salt and pepper; with a mixer on low, mix until combined and set aside.
  • Heat olive oil in a frying pan and add cubed chicken pieces; cook for 4 minutes or until heated through.
  • Add spinach leaves and continue to cook until spinach is wilted; about 2 minutes.
  • Remove from heat and transfer 1/2-cup of chicken mixture to ricotta mixture; stir to combine.
  • Add the remaining chicken mixture to the ricotta mixture and mix until thoroughly incorporated. Set aside.
  • Brush a cast iron skillet with a little bit of the melted butter.
  • Unfold phyllo sheets.
  • Place a phyllo sheet on the bottom of the cast iron skillet.
  • Brush with melted butter.
  • Top with seven more sheets, brushing each sheet with melted butter before adding the next.
  • As you work, keep the unused stack of phyllo sheets covered so they don't dry up.
  • Spread the chicken-ricotta mixture over the phyllo sheets.
  • Top with remaining 8 phyllo sheets, brushing each sheet with melted butter, including the top sheet.
  • Bake for 30 to 35 minutes, or until top is browned and flaky.
  • Let stand 10 minutes.
  • Cut and serve.


Calories: 339 kcal | Carbohydrates: 33 g | Protein: 17 g | Fat: 15 g | Saturated Fat: 5 g | Cholesterol: 88 mg | Sodium: 931 mg | Potassium: 115 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 380 IU | Vitamin C: 1 mg | Calcium: 111 mg | Iron: 2.5 mg | Net Carbs: 32 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main
Cuisine: American
Keyword: chicken dinner ideas, chicken meals, chicken pie