Mediterranean Diet Homemade Chicken Pastry
Indulge in the rich flavors of the Mediterranean with our 'Mediterranean Diet Homemade Chicken Pastry,' a wholesome twist on a classic comfort food. Packed with tender shredded chicken, vibrant vegetables like red bell peppers and zucchini, nutrient-rich spinach, and tangy feta cheese, this recipe is wrapped in delicate, flaky phyllo pastry for a perfect balance of textures. Seasoned with aromatic oregano and cumin, these pastries are brushed with melted butter before baking to golden perfection, delivering a crispy exterior and savory, nutrient-dense filling. With just 30 minutes of prep time and easy-to-follow directions, these pastries make an irresistible appetizer or a satisfying main course for six. Perfect for fans of Mediterranean diet recipes, phyllo pastry dishes, and homemade chicken meals, this crowd-pleaser is sure to turn dinner into a flavorful feast!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 piece medium onion, finely chopped
- 1 piece red bell pepper, diced
- 1 piece zucchini, diced
- 3 cloves garlic, minced
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese, crumbled
- 12 sheets phyllo pastry sheets
- 0.5 cup butter, melted
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and let cool slightly, then shred the chicken using two forks.
In the same skillet, add another tablespoon of olive oil. Add the onion, red bell pepper, zucchini, and garlic. Sauté until the vegetables are tender, about 5 minutes.
Stir in the spinach, oregano, cumin, salt, and black pepper. Cook until the spinach is wilted, about 2 minutes. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, combine the shredded chicken, vegetable mixture, and crumbled feta cheese. Mix well to combine.
On a clean surface, lay out one sheet of phyllo pastry. Brush lightly with melted butter. Place another sheet on top and brush again with butter. Repeat until you have a stack of three sheets.
Place a generous portion (about 1/6th) of the chicken mixture at one end of the phyllo stack, leaving a border. Fold in the sides and roll up tightly to create a log shape. Place the pastry log seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining phyllo sheets and filling.
Brush the tops of the pastries with butter and make a few small slashes on top to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crispy.
Let cool slightly before serving. Enjoy warm as a delightful appetizer or main course.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.7 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 784 mg | 60% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1994 mg | 42% | |
*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.
