Chicken, Spinach and Dried Cranberry Phyllo Pie

Total Time
1hr 12mins
Prep 25 mins
Cook 47 mins

Source: Anne Lindsay's New Light Cooking According to the author this recipe is a favorite of Toronto caterers Caroline McRobbie and Laurien Trowell of C'est Cheese Encore. All it needs is a salad and some crusty bread. TIP: For 2 cups of cooked, cubed chicken, microwave 2 large chicken breasts (1 1/4 lb), loosely covered, for 7 minutes on high or until the chicken is no longer pink inside.

Ingredients Nutrition


  1. Whisk milk with flour in a small saucepan and bring to a simmer over medium-high heat, stirring, until thickened.
  2. Stir in salt, pepper and nutmeg; let cool slightly.
  3. Drain spinach and squeeze out water.
  4. Using a nonstick skillet, melt 1 tbsp of the butter over medium-high heat and cook the spinach, garlic, pine nuts & cranberries, stirring, until garlic begins to colour (about 5 minutes).
  5. Stir egg into milk mixture then stir into spinach mixture along with the chicken.
  6. Melt remaining butter.
  7. Spray pie plate with nonstick spray.
  8. Cut phyllo in half crosswise and drape across pie plate so 1/3 overhangs the plate.
  9. Brush lightly with butter and press into plate.
  10. Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
  11. Spoon filling into pastry then fold edges over filling to form 2 1/2 inch border.(if making ahead pie can be covered and refrigerated for up to 3 hours at this point).
  12. Place pie on baking sheet, cover lightly with foil and bake in 375F oven for 35 to 40 minutes or until pastry is golden.
  13. Let stand 5 minutes before serving.


Most Helpful

Loved this recipe! I actually did not have a pie pan, (in the middle of moving ) so used more of a baking pan.. The presentation did not look as good as the picture but it tasted delicious! I would probably use a bit more garlic next time and maybe try Craisins instead of Cranberries! Definitely would make again

EM32 January 29, 2010

This was really great. I had to improvise with reconstituted dry milk because I did not have evaporated milk. I worked just fine, and I also added shredded parmesan to the top of the pie before I topped it with a few more sheets of phyllo. Great recipe, nice presentation!

yogiclarebear January 23, 2010

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