Chicken and Feta Phyllo Pie

chicken and feta phyllo pie

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!

chicken phyllo pie ingredients 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.

chicken and feta phyllo pie The crunchy crust against the creamy, savory filling is such a delicious match, it’s rustic and fancy all at the same time.

chicken and feta phyllo pie

Serve this with a nice green salad and you’re good to go!

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5.0 from 1 reviews
Chicken and Feta Phyllo Pie
 
Author:
Recipe type: Recipe adapted from Mediterranean Cooking
Ingredients
  • 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
Instructions
  1. Melt butter in a saucepan, add onions and garlic, stir until onions soften.
  2. 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.
  3. Preheat oven to 350 degrees and oil a 10 inch springform pan.
  4. In a large bowl place all the chicken, the cooled down sauce, eggs, all the cheese and herbs. Mix together until well combined.
  5. 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.
  6. Pour in the chicken filling then roll the edges of the pastry and tuck down the side of the pan.
  7. 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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PETTO DI POLLO!!! (CHICKEN BREAST)

CHICKEN WITH GORGONZOLA AND TOASTED WALNUTS
Gorgonzola is one of those cheese’s that you either like, or you don’t like, you know,it’s a blue cheese thing! it has a little bite to it, along with a very rich and creamy taste.Well I happen to love Gorgonzola, and if your like me, you’ll love this recipe.
Lightly dust chicken in flour, salt &Pepper,and saute in some butter and olive oil till golden. Remove chicken. Add a couple of shallots and deglaze with 1/2 cup of white wine. Return chicken to the pan on low heat turning them once or twice. Place Gorgonzola on top, cover till melted. Sprinkle with toasted walnuts. A simple concept, that gives you a delicious result!! Adapted from 1,000 Italian Recipes

CHICKEN PARMESAN
Sometimes Chicken Parm tends to be heavy with all that breading and frying, this is a much lighter version,that I saw Giada do, it’s a fresh approach with mega flavor!! The key element to this dish is brushing the chicken with a fresh herb oil, yes, make your own, chop up some fresh herbs and place them in a small bowl with some extra virgin olive oil. I used rosemary,thyme, and parsley but you can use whatever you like. Make sure you have a homemade sauce with good tomatoes, I always use San Marzzano, the flavor is fantastic with no bitterness. Squish your tomatoes in some olive oil and garlic, and add some fresh basil thats it!Simple!
Brush both sides of the chicken with the herb oil and saute in pan, till almost cooked. Place fresh mozzarella on top along with sauce and place in oven till melted and cooked through.Top with shaved parm. I’m sure you will love this if you give it a try!

CHICKEN CUTLETS
Again, this is a little lighter version I like to make when I’m trying to watch the carbs! There are no bread crumbs in this, just chicken lightly dipped in egg and then into Romano, parm or a mixture of both, some fresh chopped parsley, and a little lemon peel, salt & pepper.Saute in olive oil till crispy. Believe me you won’t miss the breadcrumbs!!

BUON APPETITO!

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CHICKEN MARSALA

 

What a Classic!!!… But yet it is so simple and easy to prepare! I often make this mid week when I want to whip something up fast, and yet it’s ELEGANT enough for a great dinner party! The Star of the whole dish is of course, the Marsala wine, what a wonderful aroma and flavor it gives to the sauce, it just elevates mere chicken to a new level!! I pretty much just brown the chicken, I don’t even dust it with flour. After that, I remove the chicken, saute the mushrooms & onions and some smashed garlic, deglaze with a little chicken broth, and of course the key ingredient!! the Marsala wine (don’t be skimpy!) and to smooth out the sauce, I put a few dollop’s of mascapone. Put the chicken back in ,with a lid on the pan and simmer till done sprinkle with fresh parsley.
For an updated version of my favorite sauces please check out my new ebook launched in 2013, here’s the link.
As a side dish, I made some easy fingerling potato’s tossed in lemon infused olive oil, fresh parsley, salt and pepper.
So, if you don’t have a bottle of Marsala laying around go and get one! With just a little effort you can turn out a great meal!!
Buon Appetito!!

 

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