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    You are in: Home / Recipes / Chicken, Spinach and Dried Cranberry Phyllo Pie Recipe
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    Chicken, Spinach and Dried Cranberry Phyllo Pie

    Chicken, Spinach and Dried Cranberry Phyllo Pie. Photo by yogiclarebear

    1/1 Photo of Chicken, Spinach and Dried Cranberry Phyllo Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 12 mins

    25 mins

    47 mins

    Dreamer in Ontario's Note:

    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.

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    Ingredients:

    Serves: 6

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Whisk milk with flour in a small saucepan and bring to a simmer over medium-high heat, stirring, until thickened.
    2. 2
      Stir in salt, pepper and nutmeg; let cool slightly.
    3. 3
      Drain spinach and squeeze out water.
    4. 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. 5
      Stir egg into milk mixture then stir into spinach mixture along with the chicken.
    6. 6
      Melt remaining butter.
    7. 7
      Spray pie plate with nonstick spray.
    8. 8
      Cut phyllo in half crosswise and drape across pie plate so 1/3 overhangs the plate.
    9. 9
      Brush lightly with butter and press into plate.
    10. 10
      Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
    11. 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. 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. 13
      Let stand 5 minutes before serving.

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    Ratings & Reviews:

    • on January 30, 2010

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken, Spinach and Dried Cranberry Phyllo Pie

    Serving Size: 1 (185 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 240.9
     
    Calories from Fat 118
    49%
    Total Fat 13.1 g
    20%
    Saturated Fat 4.3 g
    21%
    Cholesterol 80.4 mg
    26%
    Sodium 403.3 mg
    16%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 3.8 g
    15%
    Sugars 1.3 g
    5%
    Protein 18.6 g
    37%

    The following items or measurements are not included:

    2% evaporated milk

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