Greek Inspired Chicken Phyllo Pie

Greek Inspired Chicken Phyllo Pie

• 1 lb boneless skinless chicken breasts

• 1 bay leaf

• 1 Tbs. whole peppercorns

• 1 onion, diced

• 1 zucchini, shredded

• 1/2 bunch kale (or about 2 cups) thinly sliced

• salt and pepper

• 6 oz feta cheese, crumbled

• Zest of 1 lemon

• 1 egg

• 8 sheets of phyllo dough

• Melted butter or olive oil

Preheat oven to 375°F.

Bring a shallow pan of water to a low simmer. Add the chicken breasts, bay leaf, and peppercorns and gently poach the chicken for 10 - 12 minutes (or until an internal thermometer reaches 165°F) Remove and place chicken in a large bowl, discarding the bay leaf and peppercorns. When the chicken is cooled slightly, shred the chicken with 2 forks. Set aside.

In a large saute pan, warm olive oil over medium heat. Add the onion and saute for 4 to 6 minutes or until the onion is translucent. Add the shredded zucchini, kale, and a pinch of salt and pepperr and saute until soft and wilted, about 5 minutes. Add the mixture to the bowl with the chicken, along with lemon zest, egg, and crumbled feta . Toss well.

Assemble the dish by brushing a 9” skillet with olive oil. Top with one layer of phyllo and brush with butter or olive oil. Repeat with 4 layers. Add the chicken filling then add the remaining phyllo layers on top brushing with olive oil or butter in between layers.

Using a sharp knife, cut the pie into triangles or squares.

Bake for 30 minutes or until the phyllo is golden brown and crunchy.

Serve warm.