Creamy Chicken Spanakopita Bake

This Creamy Chicken Spanakopita Bake combines traditional Greek flavors with comforting casserole elements. Tender chicken, spinach, and feta are bound with a creamy yogurt sauce, then topped with crispy phyllo for an impressive yet simple weeknight dinner that satisfies both comfort food cravings and sophisticated tastes.

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Prep Time 20

Cook Time 40

Course Main Course

Cuisine American, Greek

Servings 6

Ingredients

2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil plus extra for brushing
1 large onion diced (yes, the whole thing – don't be shy)
4 cloves garlic minced (vampire protection included)
10 oz frozen spinach thawed and squeezed dry (arm workout bonus!)
8 oz feta cheese crumbled (the authentic stuff, if possible)
1 cup Greek yogurt full-fat is best – diet tomorrow
1/2 cup heavy cream because we're committed to flavor here
2 eggs lightly beaten
2 tablespoons fresh dill chopped
2 tablespoons fresh parsley chopped
1 teaspoon dried oregano
1/2 teaspoon nutmeg
Salt and pepper to taste
10 sheets phyllo dough thawed (from a 16 oz package)
4 tablespoons butter melted

Instructions

Preheat your oven to 375°F (190°C). I know it's tempting to skip this, but don't. A hot oven is crucial for crispy phyllo.
Cook the chicken pieces in a large skillet with olive oil over medium-high heat until no longer pink, about 6-7 minutes. Season with salt and pepper. Remove to a plate.
In the same skillet (fewer dishes, you're welcome), add the diced onion and cook until translucent, about 4 minutes. Add garlic and cook for another 30 seconds until fragrant but not burnt – burnt garlic is the ultimate mood killer.
Return the chicken to the pan and add the well-drained spinach. Cook for 2 minutes, stirring to combine everything. Remove from heat and let cool slightly.
In a large bowl, combine the feta, Greek yogurt, heavy cream, eggs, dill, parsley, oregano, nutmeg, and additional salt and pepper. Mix well.
Add the chicken mixture to the yogurt mixture and stir until everything is well combined. Pour this into your baking dish.
Now for the fun part – phyllo! Lay one sheet of phyllo over the filling, brush with melted butter, then repeat with remaining sheets, brushing each one. Don't worry if they tear a bit – it adds "character."
Score the top few layers of phyllo into serving-sized portions using a sharp knife (this makes serving easier later).
Bake for 35-40 minutes until the top is golden brown and the filling is bubbling at the edges. Let it rest for 10 minutes before serving (I know it's hard, but patience pays off).

Notes

Make-ahead tip: You can prepare the filling a day ahead and keep it refrigerated. Add the phyllo topping just before baking.
The squeezing dry spinach part is crucial – nobody wants a watery casserole. Really put your muscles into it!
If the phyllo starts to dry out while you're working with it, cover it with a slightly damp kitchen towel.
For extra flavor, add a sprinkle of lemon zest to the filling.