Description
Golden, flaky Chicken & Feta Pies filled with savory shredded chicken, creamy feta, and spinach wrapped in crisp phyllo pastry. A Mediterranean-inspired comfort food that’s perfect for any meal.
Ingredients
Scale
- 2 cups cooked shredded chicken breast
- 1 cup crumbled feta cheese
- 1 cup chopped fresh spinach
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 12 phyllo pastry sheets
- 1/2 cup melted butter
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, feta, spinach, green onions, garlic, Greek yogurt, olive oil, salt, and pepper. Mix well and set aside.
- Lay out a clean work surface and keep phyllo sheets covered with a damp towel to prevent drying.
- Place one sheet of phyllo on the surface, brush lightly with melted butter, and layer a second sheet on top. Brush again.
- Add a spoonful of filling near one end of the phyllo and roll or fold into the desired shape (triangle or spiral). Place on baking sheet. Repeat with remaining sheets and filling.
- Bake for 25–30 minutes or until golden brown and crisp.
- Let pies cool for 5 minutes before serving. Serve warm with yogurt or salad on the side.
Notes
- Keep phyllo covered with a damp towel while working to prevent it from drying out.
- Don’t overstuff the pies to avoid tearing or leaking during baking.
- Use rotisserie chicken for a quicker option.
- Cool the filling slightly before assembling to prevent soggy pastry.
- Freeze unbaked pies and bake directly from frozen when needed.
Nutrition
- Serving Size: 1 pie
- Calories: 310
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg
Keywords: chicken feta pie, phyllo pies, Mediterranean pies, chicken hand pies, savory pastries