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There is something so nice about a good, warming, filling meal and this chicken and spinach filo pie is one of my absolute favourites! I’ve made this at least 50 times, and it is a hit every time.
I’ve also grown spinach to use in this recipe too and frozen fresh herbs! I love making a nice hearty meal for my family when we get together.
Ingredients for chicken and spinach filo pie:
1 tbsp olive oil
2 cloves of garlic
1 onion (I use a large one)
350g of chicken breast (can use cooked if you’re stretching a roast chicken)
300g fresh spinach (this WILL wilt down a lot)
20g fresh tarragon (use dried if you can’t find fresh)
20g butter (I use a dairy free alternative with no issues)
20g plain flour (I have used gluten free in the past)
450ml chicken stock
1/2 tsp salt and pepper
50g of frozen filo pastry sheets (this is the approximate weight that I use)
Method for cooking a chicken and spinach filo pie:
Slice your onion and mince or chop your garlic cloves.
Heat olive oil in a wide bottomed pan or wok.
Add the onion and cook until translucent.
Add your chicken and cook until lightly brown and cooked throughout. If using cooked chicken then just add this to the pan and move past this step.
Put the garlic and tarragon into the pan.
Scatter the flour over the pie mixture you’ve made in your pan. Cook for a further 2-3 minutes.
Gradually add your chicken stock, a little at a time. You may find that you don’t need all of the stock if you’re using a chicken breast that has some water or filled added, as these tend to produce a little more moisture.
Cook until your sauce is a nice thick consistency and then add the spinach, 1/3 at a time, until wilted. This only takes a couple of minutes.
Place your pie mixture into an overproof pie dish, or Pyrex if you don’t have a pie dish.
Melt the butter in a saucepan and use this to brush on to the filo. I often add the filo into the butter, and scrunch it around a little, to get an even coverage.
Place the filo onto the top of your pie filling.
Bake in a pre-heated oven at gas mark 5 (190c). I suggest cooking for 25 minutes, checking and then cooking for a few more minutes if necessary.
This pie is an absolutely fantastic way to use up leftovers from a slow cooker whole chicken and is best served with seasonal vegetables and gravy.
Products I use when making my chicken, spinach & filo pie:
Can you make this chicken and spinach filo pie with feta?
Yes, absolutely! Add some cubes of feta to the top of your mixture before topping with filo and bake as per the recipe instructions.
Want to check out some of my other recipes?
How to make a chicken filo pie:
Chicken, spinach, filo pie
A hearty chicken pie that is great for using up leftovers and can be made using pastry from your freezer.
- 1 tbsp Olive oil extra virgin
- 2 garlic cloves
- 1 large onion
- 350 g chicken breast
- 300 g fresh spinach
- 20 g fresh tarragon
- 20 g butter
- 20 g plain flour
- 450 ml chicken stock
- 1/2 tsp salt & pepper
- 50 g frozen filo pastry sheets approximate weight
Heat olive oil in a frying pan or wok.
Add the sliced onion and cook until translucent.
Add the chicken and continue cooking until light brown and cooked throughout.
Add the garlic, and fresh tarragon.
Then scatter the flour over the chicken mixture. Continue cooking for another 2-3 minutes.
Add the chicken stock, a little at a time. You may not need all the stock if you are using cheaper chicken fillets as they can be plumped up with water.
Cook until you have a thick consistency to the sauce and then add the spinach, 1/3 at a time, until wilted. This should happen in a matter of minutes.
Place the mixture into an ovenproof dish.
Melt the 20g of butter in a saucepan and then use this to brush the sheets of filo pastry. Personally, I like to scrunch up the filo pastry and drop it into the saucepan so it gets a generous coat of butter. I then add the filo to the top of the pie, ensuring that all areas are covered.
Cook this at gas mark 5 (190c) for around 30 minutes until the top is crispy.