Chicken and Spinach Filo Pie
A chicken and spinach filo pie is a lighter pie topped with scrunched sheets of filo pastry instead of a solid lid. Each buttered sheet is loosely crumpled before it goes on, creating ridges and peaks that bake shatteringly crisp while using far less fat than shortcrust or puff.
By the chickenpie.net test kitchen · Published 15 September 2026
- Prep
- 30 min
- Cook
- 40 min
- Yield
- 6 servings
Ingredients
- 500g skinless chicken thighs, diced
- 300g fresh spinach
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 30g butter, for the sauce
- 30g plain flour
- 350ml chicken stock
- 100g feta, crumbled
- 0.25 tsp grated nutmeg
- 6 sheets filo pastry
- 40g butter, melted, for brushing
Method
Wilt the spinach in a dry pan over high heat for 2 minutes, then tip into a sieve and press out as much liquid as possible with the back of a spoon.
Heat the oil in the pan, cook the onion and garlic for 5 minutes, add the chicken, and cook for 6 minutes until sealed.
Add the 30g butter, stir in the flour for 1 minute, then gradually add the stock, stirring to a thick sauce, and simmer for 5 minutes.
Fold in the squeezed spinach, feta, and nutmeg, season with pepper, then transfer to a 1.5 litre baking dish and cool for 5 minutes.
Brush each filo sheet with melted butter, scrunch it loosely into a rough rosette, and arrange the six scrunched sheets over the filling to cover it.
Bake at 190C (375F) for 25 minutes until the filo is deep golden and crisp, and serve straight away.
Worth knowing
- Squeeze the spinach harder than feels necessary, its water is the main cause of a soupy filling.
- Keep unbuttered filo sheets under a clean damp tea towel while you work, they dry out in minutes.
Common questions
Can I use frozen spinach?
Yes, use 250g frozen spinach, thawed and squeezed very dry in a clean tea towel. It goes straight into the sauce, no wilting needed, and the flavour is nearly identical.
Why did my filo go soggy?
Either the filling was too wet or the pie sat too long before serving. Squeeze the spinach thoroughly, keep the sauce thick, and eat the pie within 15 minutes of baking, filo does not hold crispness.
Can I use olive oil instead of butter on the filo?
Yes, brush each sheet with about 2 teaspoons of olive oil instead. The filo crisps just as well, browns slightly less evenly, and the pie leans further toward its Greek inspiration.