This is a gorgeous savory pie that’s filled with chicken, feta and parmesan cheese, fresh herbs, onions and garlic, and the best part is it’s nestled between a crunchy crust of phyllo dough.
I said it before and I’ll say it again, don’t be afraid to use phyllo, it’s so easy to use and so forgiving, even if you tear a piece no worries, no one would even know, trust me on that!
 You’ll need some precooked chicken which you can either roast yourself or to save time you can even buy a rotisserie chicken. Good quality Greek feta and parmesan cheese is a must for exceptional flavor.
 The crunchy crust against the creamy, savory filling is such a delicious match, it’s rustic and fancy all at the same time.
Serve this with a nice green salad and you’re good to go!
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- 1 lb and ½ of precooked chicken meat, preferably white meat chopped or shredded
- 2 cups of chicken stock, boxed, low sodium, warmed
- 8 ounces of feta cheese, crumbled
- ½ cup of grated parmesan
- ⅓ cup all purposed flour
- ¼ cup each of parsley and basil
- a few sprigs of thyme
- 5 tablespoons butter
- 1 small onion, finely chopped
- 3 or 4 green onions, sliced
- 3 garlic cloves, minced
- 4 eggs, slightly beaten
- 8 sheets of phyllo pastry
- olive oil
- Melt butter in a saucepan, add onions and garlic, stir until onions soften.
- Add flour and stir together for 1 minute then gradually pour in the warmed stock cooking over medium heat until it thickens. Remove from heat and let it cool down for 15 minutes.
- Preheat oven to 350 degrees and oil a 10 inch springform pan.
- In a large bowl place all the chicken, the cooled down sauce, eggs, all the cheese and herbs. Mix together until well combined.
- Brush 1 sheet of phyllo with oil, line the pan then top with remaining sheets which have all been brushed with olive oil as well.
- Pour in the chicken filling then roll the edges of the pastry and tuck down the side of the pan.
- Bake pie for about i hour and 15 minutes. Let it rest for at least 15 minutes befor releasing the pan and serving.
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I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I love working with phyllo dough, and I am with you – it’ s not so hard, and it really is satisfying. People always enjoy dishes made with it, and I wish home cooks would overcome their fear of phyllo. It’s really unfounded. This is such an appealing dish. It looks like you already have your eye on spring, Marie!
I have a confession to make — please don’t tell anyone– I am not brave when it comes to phyllo so I haven’t been using it. All the recipes that have phyllo Hubby declares too much — we’d have to eat it all. Well, I say, what’s wrong with that??? 🙂 He gives me “that look”. You know the one that says we are watching our weight and eating this for several meals would NOT be prudent. So!! I will have to wait until the kids come to our house or we go to theirs. Looks fantastic and the ingredients are soooooo good. I’m with Linda — this is calling to me. Phyllo watch out — I’m coming!! Have a great weekend.
Marie – I have a chunk of feta in the fridge and this recipe would be so perfect for it. Heck, I’ve even got the phyllo! I think this is in my future.
Gosh, this looks wonderful!
I’m fascinated by that gorgeous crust — i can just imagine how it shatters when you bite into it!