Mediterranean Chicken Pie
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
2 individual pies
- Serves:
- 2
ingredients
- 1 boneless skinless chicken breast, diced
- 14.79 ml extra virgin olive oil
- 411.06 g can water-packed artichoke hearts, drained
- 14.79 ml moroccan seasoning or 14.79 ml all purpose Greek seasoning
- 4 dates, pitted and finely chopped
- 56.69 g reduced-fat feta cheese, crumbled
- 56.69 g part-skim mozzarella cheese, shredded
- 6 sheet phyllo dough
- 1 egg, beaten, for eggwash
directions
- Preheat oven to 425 degrees. In a hot skillet, add oil and chicken and sautee for several minutes, until chicken is mostly white. Add artichokes and seasoning, mashing with a wodden spoon to combine. Add dates and mash the mixture together for even distribution. Remove from heat. Combine prepped cheeses into the filling.
- Lay out phyllo dough 3 layers thick and put half the filling in the center. Bring ends together and press all sides in until sealed into a pouch. Flip over and placed on a lightly greased cooking sheet. Repeat the filling step with the other 3 sheets of dough, then brush the pies with eggwash until coated. Bake for 20 minutes, until pies are golden brown.
- For appetizers, follow all the same steps except divide the filling into 6 portions and cut the dough into thirds. Then fill smaller pies with the same method.
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RECIPE SUBMITTED BY
I went to culinary school but decided to get into the wine business instead and am now pursuing a career in distribution. I still love cooking and feel like the kitchen is my canvas. I love the fresh food of the North West adn the availability of farmers markets and fresh fish.
Check out my wine blog!
http://kaliorkin.blogspot.com