Go Back

Roasted Chicken Pie with Lemon, Scallions, & Buttered Phyllo

Prep Time 20 mins
Cook Time 25 mins
Course Main Course


  • 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


  • 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.
Keyword chicken, phyllo, pie