Creamy Greek Chicken Casserole with Spinach and Feta – Easy Dinner Idea!
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A creamy Greek-style chicken and spinach casserole layered with flaky phyllo.
Greek chicken and spinach casserole is a great recipe when you are looking for an easy way to use up leftover cooked chicken. The filling mixes shredded chicken, Greek yogurt, feta, fresh spinach, and olives for a creamy, savory dish with Mediterranean flavor. The chicken is already cooked, so mix the filling, layer it between sheets of phyllo dough, and bake. It’s quick, ready in under an hour, and perfect for a weeknight dinner.
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 30 Minutes + 10 Minutes Cooling Time (optional)
Total Time: 55 Minutes
Serves: 4 – Easy to scale up or down
Flavor Notes: Creamy Greek-style filling made with chicken, salty feta, spinach, and briny olives for a savory bite, topped with crisp, flaky phyllo.
- Simple to make: layer phyllo dough with the filling, brush each layer with olive oil, and bake at 375°F until golden, about 25 to 30 minutes.
- Great for meal prep: uses cooked (leftover) chicken and can be made ahead of time
Ingredients You’ll Need
- Cooked shredded chicken: Leftover chicken or rotisserie chicken works great, but any cooked, boneless chicken breasts are fine too.
- Fresh baby spinach: Fresh is best, but thawed, well-drained frozen spinach works too.
- Feta cheese
- Greek yogurt: Sour cream or cottage cheese also work as a substitute.
- Fresh garlic: Use minced garlic, or swap in garlic powder if that’s what you have.
- Dried dill
- Olive oil
- Phyllo dough
- Salt and Pepper to taste – optional
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Greek Chicken Casserole
- Prepare: Preheat the oven to 375°F. Gather your ingredients, then mince the garlic and roughly chop the spinach.
- Combine Ingredients: In a large mixing bowl, mix the chicken, spinach, feta, yogurt, garlic, and dill.
- Build the Base: Brush a thin layer of olive oil in a 9X13 baking dish. Lay 2 sheets of phyllo on the bottom.
- Layer: Spread half of the chicken mixture evenly over the phyllo, then top with two more sheets of phyllo.
- Finish With: Spread the remaining filling over the phyllo, and top it with 2 more sheets of phyllo and brush with oil.
- Bake: Place the casserole in the preheated oven and bake until golden brown, about 25 to 30 minutes.
Tips
- Keep the phyllo covered. Phyllo dough dries out quickly, keep the sheets you’re not using covered with a damp towel while you assemble the casserole.
- Cover if the top browns too fast. If the phyllo starts to get too dark before the casserole is heated through, loosely cover it with foil for the rest of the baking time.
- Let it rest before serving. Give the casserole about 5–10 minutes after baking so it sets up slightly and slices more easily.
Short practical tips if needed.
Ways to Change It
This chicken and spinach casserole is flexible. Here are a few easy ways to change the flavor or ingredients.
- Ranch Style: Skip the dill and olives and mix in 1–2 tablespoons ranch seasoning for a flavor similar to crack chicken.
- Change the Base: Replace phyllo with cooked pasta or stir it into cooked white or brown rice for a casserole-style bake. Using rice keeps the dish gluten-free.
- Creamy Filling Swap: Replace the Greek yogurt with cottage cheese, sour cream, or a mixture of mayonnaise and sour cream.
- Add More Vegetables: Stir in sautéed mushrooms, chopped onions, sun-dried tomatoes, artichokes, or roasted red peppers.
What to Serve it With
This casserole tastes great with a salad. Here are some suggestions:
How to Store and Reheat Leftovers
Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days. For best results, reheat portions in the oven at 325°F until warmed through so the phyllo topping stays crisp. You can also microwave individual servings for a quick meal, though the topping will soften slightly.
Greek Chicken Casserole Frequently Asked Questions
Yes. Use thawed frozen spinach, then squeeze or drain it well so the filling doesn’t turn watery.
You can swap in sour cream or cottage cheese. The filling will still be creamy and tangy.
Reheat portions in the oven at 325°F until warmed through. The microwave works for speed, but the phyllo will soften.
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Click on serving size to scale this recipe
Greek Chicken Casserole with Phyllo Crust
Equipment
Ingredients
- 1 pound boneless chicken breast cooked and shredded
- 6 cups spinach fresh, roughly chopped
- 4 ounces feta cheese crumbled
- 3/4 cup Greek yogurt Plain
- 2 cloves garlic chopped
- 1/4 cup kalamata olives sliced
Instructions
- Preheat oven to 375°F. Mince the garlic and roughly chop the spinach.
- In a large bowl, combine the chicken, spinach, feta, yogurt, garlic, and dill.
- Lightly oil a 9×13-inch baking dish. Lay 2 sheets of phyllo in the bottom of the dish.
- Spread half of the chicken mixture evenly over the phyllo. Top with 2 more sheets of phyllo.
- Spread the remaining filling over the phyllo. Top with 2 more sheets of phyllo and brush lightly with olive oil.
- Bake for 25–30 minutes, until the top is golden brown and crisp.
Video
Notes
- Keep the phyllo covered. Phyllo dough dries out quickly, keep the sheets you’re not using covered with a damp towel while you assemble the casserole.
- Cover if the top browns too fast. If the phyllo starts to get too dark before the casserole is heated through, loosely cover it with foil for the rest of the baking time.
- Let it rest before serving. Give the casserole about 5–10 minutes after baking so it sets up slightly and slices more easily.
Short practical tips if needed.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
