Description
A comforting Tuscan Chicken Pie featuring a crispy phyllo crust and a creamy filling of chicken, sun-dried tomatoes, and spinach.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced (about 300 g)
- 8–10 sheets phyllo dough, thawed
- 3 tablespoons olive oil
- 1 cup heavy cream (240 ml)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach (about 60 g), roughly chopped
- 1 small onion, finely diced (about 70 g)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1 teaspoon fresh thyme, chopped (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Optional: fresh parsley or basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Heat a cast iron skillet or ovenproof skillet over medium heat.
- Add olive oil to the skillet, then sauté the diced onion until translucent, about 4–5 minutes.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Add spinach and cook, stirring, until wilted (1–2 minutes).
- Stir in cooked chicken, heavy cream, chopped sun-dried tomatoes, grated Parmesan, and thyme. Season with salt and pepper. Mix until creamy and heated through — do not boil.
- Remove skillet from heat and spoon filling so it sits evenly in the pan.
- Layer phyllo sheets over the filling, crinkling them slightly for texture. Lightly brush each sheet with olive oil as you layer.
- Bake in the preheated oven for 25–30 minutes, until the phyllo is golden and crispy.
- Let rest for 10 minutes before slicing. Garnish with chopped parsley or basil if desired.
Notes
Make ahead: Prepare the filling up to one day in advance. This dish shines when paired with a salad and a glass of sparkling wine.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 120mg