Chicken Spanakopita Skillet Recipe

When I first planned to make this, I got to make the discovery that my main grocery store no longer carries phyllo dough. Just phyllo tart shells. Not super helpful for most times I want phyllo dough. What to do? Well…let’s start with how it is supposed to look.

This was made with some help from my sous chef.

He insisted on helping to make it, and since most of it is a stove recipe I recruited him for the phyllo dough. He did pretty well, especially since he hasn’t been helping as much recently (he helps by entertaining the Chiplet and keeping him out of trouble when I cook).

Now back to the first time I made this. I used the tarts because it’s all I had. I crumbled them into pieces, then drizzled some melted butter on top before baking.

Not quite as good since there wasn’t as much phyllo from the shells, but it was delicious enough that we remade it multiple times after finding phyllo dough from a different store. Yay!

Oh, and please don’t forget the dill. It really adds something special to the dish.

Directions for Chicken Spanakopita Skillet Recipe

Adapted from Serious Eats

  • 16 ounces baby spinach leaves
  • 8 Tablespoons butter, divided (I used a butter alternative), with possibly more
  • 2 pounds boneless, skinless chicken thighs, chopped into 1/2-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1.5 Tablespoons minced garlic
  • 2 Tablespoons flour
  • 1/2 cup chicken broth
  • 1/2 cup half-and-half (I used almond milk)
  • 6 ounces feta cheese, crumbled
  • 3 green onions, chopped
  • 1/4 cup chopped fresh dill
  • 6 to 8 sheets phyllo dough, thawed and covered with a towel

Preheat the oven to 425 degrees F.

In a large cast iron skillet or in a Dutch oven (what I used), heat a tablespoon of the butter and cook the spinach in batches, allowing each batch to wilt, then removing to a colander. Drain and press out the excess water in the cooked spinach.

Melt 2 more tablespoons butter in the skillet. Season the chicken with salt and pepper, then cook in the butter to lightly brown each side. Set the chicken aside.

Melt 2 more tablespoons butter and add the garlic, cooking for about 1-2 minutes until lightly golden. Then, add in the flour, whisking to make a paste. Whisk in the chicken broth.

Cook, whisking until the mixture thickens and can coat the back of a spoon. Whisk in the half-and-half.  Add the feta, green onions, and dill. Stir until the feta melts. Remove from the heat, stir in the chicken and spinach.

Melt the remaining butter. Take a sheet of phyllo dough and lay it on a work surface. Brush some of the butter on top, then scrunch it and place it on top of the skillet.

Continue with more sheets of phyllo until you cover the whole top. Bake for about 15-20 minutes until the top is golden and crispy.

Directions for Chicken Spanakopita Skillet Recipe (without pictures)

Adapted from Serious Eats

  • 16 ounces baby spinach leaves
  • 8 Tablespoons butter, divided (I used a butter alternative), with possibly more
  • 2 pounds boneless, skinless chicken thighs, chopped into 1/2-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1.5 Tablespoons minced garlic
  • 2 Tablespoons flour
  • 1/2 cup chicken broth
  • 1/2 cup half-and-half (I used almond milk)
  • 6 ounces feta cheese, crumbled
  • 3 green onions, chopped
  • 1/4 cup chopped fresh dill
  • 6 to 8 sheets phyllo dough, thawed and covered with a towel

Preheat the oven to 425 degrees F.

In a large cast iron skillet or in a Dutch oven (what I used), heat a tablespoon of the butter and cook the spinach in batches, allowing each batch to wilt, then removing to a colander. Drain and press out the excess water in the cooked spinach.

Melt 2 more tablespoons butter in the skillet. Season the chicken with salt and pepper, then cook in the butter to lightly brown each side. Set the chicken aside.

Melt 2 more tablespoons butter and add the garlic, cooking for about 1-2 minutes until lightly golden. Then, add in the flour, whisking to make a paste. Whisk in the chicken broth. Cook, whisking until the mixture thickens and can coat the back of a spoon. Whisk in the half-and-half.  Add the feta, green onions, and dill. Stir until the feta melts. Remove from the heat, stir in the chicken and spinach.

Melt the remaining butter. Take a sheet of phyllo dough and lay it on a work surface. Brush some of the butter on top, then scrunch it and place it on top of the skillet. Continue with more sheets of phyllo until you cover the whole top. Bake for about 15-20 minutes until the top is golden and crispy.

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Grilled Chicken with Yogurt, Dill, and Cilantro

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