Chicken Stuffed Filo(Origin: Greek)
A savory Greek-inspired chicken and vegetable filo pie with fresh cheeses, rich butter, and aromatic herbs, perfect for family dinners or special occasions.
Ingredients
Instructions
- Pan broil the broccoli, cauliflower, carrots, and celery. Lightly sauté in 1/4 pound butter, adding zucchini.
- Season the vegetables to taste with salt, pepper, and garlic powder.
- Allow the vegetable mixture to cool to room temperature.
- Add the cottage cheese, crumbled Feta cheese, and cooked chicken pieces to the cooled vegetables.
- Blend the mixture carefully and season to taste.
- Prepare the filo dough and layer sheets in a buttered baking dish.
- Spread the chicken and vegetable mixture over the layered filo.
- Cover with additional filo sheets, brushing each sheet with melted butter as you layer.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes or until golden brown.
Tips & Substitutions
For a crispy texture, ensure each layer of filo dough is brushed generously with melted butter. If you don't have Feta, a sharp goat cheese can work as a substitute. You can also add herbs like dill or oregano for extra flavor, which complements the Mediterranean recipes theme. Leftover cooked chicken or turkey can be used to save time.
Serving Suggestions
This Chicken Stuffed Filo pairs beautifully with a simple side salad, such as a Greek salad featuring cucumbers, tomatoes, and olives. A dollop of tzatziki or a yogurt sauce can elevate the dish further. Consider serving with a light white wine to complement the flavors or enjoy it alongside a serving of Chunk Chicken And Cucumber Salad for a refreshing contrast.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through and the filo is crispy again. Avoid microwaving, as it will make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Stuffed Filo(Origin: Greek) contains roughly 523 calories, with 10g protein, 40g carbohydrates, and 38g fat. It is an excellent source of vitamin C (95% of the Daily Value), vitamin A (63% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 693mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the filling and assemble the dish a day in advance. Just keep it covered in the fridge. When ready to serve, bake it straight from the fridge, but you may need to extend the baking time by a few minutes to ensure it's heated through.
What vegetables can I substitute in this recipe?
You can use a variety of vegetables based on your preference or seasonal availability. Bell peppers, spinach, or even artichokes work well. Just ensure they are cooked and cooled before mixing with the cheeses and chicken to maintain the texture of the filling.
Can I freeze the stuffed filo dish?
Yes, you can freeze the assembled dish before baking. Wrap it tightly in plastic wrap and aluminum foil. When ready to eat, thaw it in the refrigerator overnight and bake as directed. This makes it convenient for meal prep or last-minute dinners.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).