Greek Chicken and Feta Phyllo Bundles
Indulge in the Mediterranean flavors of these Greek Chicken and Feta Phyllo Bundles, a perfect combination of crispy, buttery phyllo dough and a mouthwatering filling. Each golden bundle is packed with tender bites of seasoned chicken, savory feta cheese, vibrant sun-dried tomatoes, and fresh dill, all complemented by the subtle earthiness of sautéed spinach and garlic. These individual pastries are simple yet elegant, making them ideal for a dinner party appetizer or a comforting weeknight meal. The flaky phyllo crust contrasts beautifully with the creamy, flavorful interior, and a squeeze of fresh lemon adds the perfect tangy finish. Ready in under an hour, this Mediterranean-inspired dish is sure to become a favorite for fans of Greek cuisine.
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 2 cups Baby spinach (chopped)
- 1 cup Feta cheese (crumbled)
- 1 cup Sun-dried tomatoes (chopped)
- 2 tablespoons Fresh dill (chopped)
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 8 sheets Phyllo dough sheets (thawed if frozen)
- 0.5 cup Butter (melted)
- 1 piece Lemon (cut into wedges, optional for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Dice the chicken breasts into small bite-sized pieces.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and season with salt and black pepper. Cook until the chicken is no longer pink, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
In a large bowl, mix the cooked chicken, sautéed spinach and garlic, feta cheese, sun-dried tomatoes, and fresh dill until well combined.
Unroll the phyllo dough sheets and place one sheet on a clean work surface. Cover the remaining sheets with a damp kitchen towel to prevent them from drying out.
Brush the top of the phyllo sheet with melted butter, then place another phyllo sheet on top. Repeat this process until you have 2 layers of double-buttered sheets for one bundle.
Spoon about 1/4 cup of the chicken mixture into the center of the prepared phyllo sheets. Fold the edges over the filling to form a neat rectangular or square bundle. Brush the outside of the bundle with more melted butter to seal it.
Place the bundle on the prepared baking sheet. Repeat this process with the remaining phyllo sheets and filling to make a total of 4 bundles.
Bake in the preheated oven for 25-30 minutes or until the phyllo bundles are golden brown and crispy.
Remove from the oven and let cool slightly before serving. Serve with lemon wedges if desired for a burst of freshness.
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 7045 mg | 306% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 91.4 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1588 mg | 122% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 9216 mg | 196% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
