How’s everyone phyllo’in today? 🙂
Good I hope! I promise…last time I make that joke. I am just so excited to share this recipe with you today! It’s dinner, it’s lunch, it’s healthy, it’s in one dish, it’s a PIE – it’s a #win all around.
While the name is, vegetable and feta cheese chicken pie, it could be easily swapped for “getting creative with leftovers in your fridge” pie. The original recipe listed just the vegetables and cheese but I had two chicken breasts in the fridge and didn’t hesitate to add them to the mix. Boring ol’ chicken turned waaaaay up. I’m so glad I did it.
I often have a package of phyllo in my freezer but I’ll admit – I don’t think to use it often. When I finally do I ask myself, why don’t I use phyllo dough more often? For the most part, it’s very easy to work with – you just gotta work fast and keep it from drying out. On top of that though, it’s quite impressive! While all the layers cushion the ingredients and help marry them together, the light and delicate folds become golden, crips and so inviting. I just know that when you present this in front of the family or company, points…extra points.
The amount of vegetables in this pie is also totally amazing assuming you’re on the pro-vegetable side of the fence. It is Monday after all, the day we all commit to being good alllll week.
Onion, garlic, spinach, zucchini and red peppers make the base of flavors in this pie, set in an egg-milk mixture with pockets of salty and creamy feta. This vegetable and feta cheese chicken pie was initially enjoyed for dinner and then for lunch the next day, it was equally delicious. I would even serve this for brunch without hesitation. Like a crisp, white t-shirt, it’s one of those dress-up or dress-down meals. I’m about ready for another slice!
Isn’t it funny that I will dedicate a whole day to making one dessert but meals? Meals are one of those things that just have to be easy for me. When you work full-time, or even if you don’t – we’re all busy! Most nights, you don’t have the time, desire, strength or will to spend hours in the kitchen. This dish comes together in 30 minutes and even quicker if you have some of the chopping prepped in advance. The rest of the work is done by your oven – love that.
And here I’ll vow to you, I’ll experiment with more recipes using phyllo dough! Hmmm…now that I’ve done a savory pie, something sweet is in order!
enjoy | liz | xo
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 medium red sweet pepper, chopped
- 2 zucchini, thinly sliced or grated
- 1 300g frozen chopped spinach, thawed and well drained
- 2 cloves garlic, minced
- salt and pepper
- 2 cooked chicken breasts, diced (optional)
- 1 354ml can evaporated low-fat milk
- 2 eggs, lightly beaten
- 1/8 tsp ground nutmeg
- 10 sheets frozen phyllo dough (14x9-inch rectangles), thawed
- Nonstick cooking spray
- 1/2 cup feta cheese
- Preheat oven to 375F.
- In a medium pan, heat oil on medium-high heat. Add onion and pepper; cook for approx. 4 minutes or just until onion is translucent Add zucchini; cook for approx. 4 minutes more or just until tender. Add spinach, garlic, salt and pepper; cook for 2 minutes more. Set aside.
- In a small bowl whisk together the evaporated milk, eggs and nutmeg.
- Spray a 9-inch pie plate with cooking spray. Working quickly, take one sheet of phyllo dough at a time and lay the sheet inside the pie plate. Lightly spritz with cooking spray and gently press into the bottom and up sides of pie plate. The ends of the sheet should hang over the edge. Repeat this with all the sheets of phyllo dough, criss-crossing as you go.
- Transfer the vegetable mixture to the pie plate, followed by the chicken. Pour the egg mixture over the filling and sprinkle with the feta cheese.
- Take the overlapping ends of phyllo dough and fold them towards the center of the pie. Give the pie a final spritz of cooking spray on top, pressing and tucking gently to form your shape.
- Move to preheated oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before cutting into wedges and serving.
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