Chicken, Spinach and Dried Cranberry Phyllo Pie

READY IN: 1hr 12mins
YIELD: 1 pie




  • Whisk milk with flour in a small saucepan and bring to a simmer over medium-high heat, stirring, until thickened.
  • Stir in salt, pepper and nutmeg; let cool slightly.
  • Drain spinach and squeeze out water.
  • 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).
  • Stir egg into milk mixture then stir into spinach mixture along with the chicken.
  • Melt remaining butter.
  • Spray pie plate with nonstick spray.
  • Cut phyllo in half crosswise and drape across pie plate so 1/3 overhangs the plate.
  • Brush lightly with butter and press into plate.
  • Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
  • 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).
  • Place pie on baking sheet, cover lightly with foil and bake in 375F oven for 35 to 40 minutes or until pastry is golden.
  • Let stand 5 minutes before serving.