Ah heck. Who am I kidding. I don’t know what a Greek Pie is. But I twittled my thumbs, sipped my London Fog, stared out the window at the cardinals, and really tried to come up with something clever to name this dish.

And frankly, Greek Chicken Pie is the best I could come up with.

That’s why I’ll never be a famous chef. Famous chefs name their dishes things like “Succulent Roasted Chicken Pie with Lemon, Scallions, Buttered Phyllo, and the blood of a Virgin”. Ya know. Lots of adjectives and other important things.

What the heck. I don’t care what you call it. All I know is that it’s delicious. So name it what you will.

Speaking of it being delicious, I’m staring at an empty plate as I type this. I ate the remaining pie for lunch today, and in true Shaye fashion, inhaled it like a starving wolverine, aggressively shoving spoonfuls into my mouth. Feta was flying. It was awesome.

There is but a crumb or two of phyllo left.

So ya. I’d say it’s delicious.

Ahem. Presenting…

Roasted Chicken Pie with Lemon, Scallions, & Buttered Phyllo
You will need:
– 2 pastured chicken breasts, cooked (leftover from roasting works great!)
– 3 scallions, minced (use the whole thing, not just the greens!)
– 3/4 cup feta cheese
– 1 1/2 cups chopped kale (or green of choice)
– 1 tablespoon preserved lemons, minced OR zest of one lemon
– Sea salt and pepper to taste
– 20 sheets whole-wheat phyllo dough (find the best kind you can!)
– 1/4 cup melted butter
– 1/4 cup olive oil

Step One: In a baking dish of choice, combine the chicken:

And the scallions:

And the feta:

And the kale:

And the lemons.

And the salt & pepper:

Stir gently with your fingers to combine.

Step Two: Layer on the phyllo dough, no need to be perfect. Messy is more my style, so I simple broke off large chunks and layered them around the pie.

Step Three: Using a pastry brush, generously butter the phyllo dough with the melted butter. Continue layering and buttering until all of the phyllo dough is coated.

Mmm. Butter.

Step Four: Lastly, drizzle the top of the pie with olive oil. This is a Greek-inspired pie, after all. And Greeks love their olive oil. As do I. Even though I am not Greek. I am Norwegian.

Step Five: Bake in a preheated 400 degree oven for 20-25 minutes, or until the pie is golden and looks frickin’ fantastic.

Ah, yes. That is what fantastic looks like.

The crunchy, flaky nature of the phyllo is so wonderful with the kale and the soft, melty feta. It’s a culinary textural dream.

It’s also a culinary weeknight dream, coming together in just a few minutes.

Next time I make this, I think I’ll whip up a half dozen at a time. How easy would it be to freeze the pie, all put together, to simply pop in the oven when the need arises!

Love it.

Love you. Love feta. Love lemon. Love Greece. Love butter. Love pie.

The end.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

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