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.
Roasted Chicken Pie with Lemon, Scallions, & Buttered Phyllo
Ingredients
- 2 pastured chicken breasts, cooked (leftover from roasting works great!)
- 3 scallions, minced (use the whole thing, not just the greens!)
- ¾ cup feta cheese
- 1 ½ cups chopped kale (or green of choice)
- 1 tbsp 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!)
- ¼ cup melted butter
- ¼ cup olive oil
Instructions
- In a baking dish of choice, combine the chicken, scallions, feta, kale, lemons, the salt & pepper. Stir gently with your fingers to combine.
- 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.
- 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.
- 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.
- Bake in a preheated 400 degree oven for 20-25 minutes, or until the pie is golden and looks frickin' fantastic.
This looks so delicious! I can’t wait to give it a try. I think I’ll add some traditional Greek herbs to the dish to 🙂
Yum!
I don’t see lemons in the recipe, but you say to add them in the pictorial… Sliced, chopped, juice or what?
It looks delicious… 🙂
They’re in there! 1 tablespoon of preserved or zest of one lemon.
Looks and sounds great!!!
All right, we are starting the transition to a Nourishing food diet…dragging my husband along very reluctantly! So how does phyllo fit in? I assume you don’t make your own? Or do you ( I’d be sooo impressed!)
It doesn’t really fit into the whole-foods diet 🙂 It’s a treat. In place of it, you could easily use my yogurt dough recipe but it won’t have quite the same affect: https://theelliotthomestead.com/2012/01/yogurt-dough-turkey-pot-pie/
Thanks! thats what I thought, but I did get some and am going to make this soon 🙂 BTW I thought I signed up for your email updates..humm maybe I’ll have to request again. You so often make me snicker, you sound like my head conversations! Love it!
Love the preamble; you are funny !
this looks amazing – gonna try it since Kale is my new favorite vegetable! Glad I found your site!
OMG…I made this tonight it was really really good. It was hard to stop eating it.