Creamy Spinach-&-Feta Chicken Casserole


Inspired by the flavors of spanakopita, here we put a spin on spinach pie and turn it into a casserole. Adding chicken provides protein, while plenty of garlic and onions add flavor. This recipe calls for 8 sheets of phyllo dough, so there's no need to cover them to keep them moist when assembling. If your sheets are larger than your dish, cut them or fold them in half so they fit.

a recipe photo of the Creamy Spinach-&-Feta Chicken Casserole
Photo: Sara Haas
Active Time:
35 mins
Total Time:
1 hr 15 mins


  • 3 tablespoons extra-virgin olive oil, divided

  • 1 cup finely diced onion

  • 4 cloves garlic, minced

  • 10 ounces frozen chopped spinach, thawed, drained and squeezed dry

  • 3 tablespoons all-purpose flour

  • 1 (14 ounce) can artichoke hearts, rinsed and chopped

  • 1 ½ cups low-sodium chicken broth

  • 4 ounces nonfat or reduced-fat cream cheese, cut into cubes

  • 3 cups diced cooked chicken breast

  • 1 lemon, zested and juiced

  • ½ cup crumbled feta cheese

  • 8 sheets frozen phyllo dough, thawed in the refrigerator overnight


  1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until softened, about 5 minutes. Add garlic; cook until fragrant, 1 minute. Stir in spinach and flour; cook, stirring, until combined and mostly dry, about 2 minutes. Add artichokes, broth and cream cheese; stir until thickened, 1 to 2 minutes. Remove from heat. Stir in chicken, lemon zest, lemon juice and feta. Pour the mixture into the prepared baking dish.

  3. Place 1 phyllo sheet on top of the chicken mixture; brush with some of the remaining 2 tablespoons oil. Repeat the process with the remaining phyllo sheets and oil, stacking one on top of the other. Score the top of the casserole with a knife to make 8 slices. Bake until the top is golden brown, about 30 to 35 minutes. Let cool for 10 minutes before serving.

Nutrition Facts (per serving)

287 Calories
11g Fat
24g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 287
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 25g 50%
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 54mg 18%
Vitamin A 4530IU 91%
Vitamin C 20mg 22%
Vitamin D 4IU 1%
Vitamin E 1mg 9%
Folate 86mcg 22%
Vitamin K 193mcg 161%
Sodium 616mg 27%
Calcium 133mg 10%
Iron 2mg 11%
Magnesium 54mg 13%
Potassium 319mg 7%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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