Greek Meat and Vegetable Pie

Serve this casserole with a cucumber-yogurt salad.

Serves: 13Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 13

Ingredients

  • 1 medium yellow onion, peeled and diced
  • 2 scallions, diced
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. baby spinach
  • 1½ cups cooked broccoli florets
  • 8 oz. crumbled feta cheese
  • 2 large eggs, lightly beaten
  • 2 cups cooked chicken, diced
  • 2 Tbsp. minced fresh chives
  • 2 Tbsp. minced fresh dill
  • ½ cup minced fresh parsley
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 package (16 oz.) phyllo dough
  • ½ cup butter, melted

Directions

  • Preheat oven to 350ºF.
  • Add the onions, scallions, and oil to a large microwave-safe bowl. Cover and microwave on high for 1 minute. Stir, cover, and then microwave for 2 minutes, or until transparent. Add the spinach, broccoli, onions, cheese, eggs, chicken, chives, dill, parsley, salt, and black pepper; mix well. Set aside to cool.
  • Brush the bottom of a 9" × 13" nonstick baking pan with some of the butter. Layer half of the phyllo sheets, 1 sheet at a time, brushing each sheet with butter before adding the next sheet. Evenly spread the meat and vegetable filling over the stack of buttered phyllo sheets. Top the filling with the remaining sheets, brushing each sheet with butter before you add the next sheet. Cut the phyllo on the diagonal into about 13 pieces.
  • Bake uncovered for 1 hour, or until golden brown.

Recipe Information

Serves: 13

Ingredients

  • 1 medium yellow onion, peeled and diced
  • 2 scallions, diced
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. baby spinach
  • 1½ cups cooked broccoli florets
  • 8 oz. crumbled feta cheese
  • 2 large eggs, lightly beaten
  • 2 cups cooked chicken, diced
  • 2 Tbsp. minced fresh chives
  • 2 Tbsp. minced fresh dill
  • ½ cup minced fresh parsley
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 package (16 oz.) phyllo dough
  • ½ cup butter, melted

Directions

  • Preheat oven to 350ºF.
  • Add the onions, scallions, and oil to a large microwave-safe bowl. Cover and microwave on high for 1 minute. Stir, cover, and then microwave for 2 minutes, or until transparent. Add the spinach, broccoli, onions, cheese, eggs, chicken, chives, dill, parsley, salt, and black pepper; mix well. Set aside to cool.
  • Brush the bottom of a 9" × 13" nonstick baking pan with some of the butter. Layer half of the phyllo sheets, 1 sheet at a time, brushing each sheet with butter before adding the next sheet. Evenly spread the meat and vegetable filling over the stack of buttered phyllo sheets. Top the filling with the remaining sheets, brushing each sheet with butter before you add the next sheet. Cut the phyllo on the diagonal into about 13 pieces.
  • Bake uncovered for 1 hour, or until golden brown.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat17g
Saturated Fat8g
Cholesterol80mg
Sodium530mg
Total Carbohydrate23g
Dietary Fiber3g
Sugars1g
Protein14g