Greek · Lunch
Chicken and Peppers Pie
A Greek hand pie of shredded chicken thigh and sweet bell peppers folded through a feta and dill filling, wrapped in crisp phyllo pastry and baked until golden. Onion, garlic and oregano round out the filling, brushed with olive oil for shatter-crisp layers. Served warm as a light lunch.
$5
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
547Calories
41.8gProtein
31.8gFat
26.2gCarbs
5.4gSugar
3.1gFiber
862mgSodium
188mgChol
11.6gSat Fat
567mgPotassium
256mgCalcium
3.1mgIron
1mcgVitamin B12
45mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
Instructions
1
Prep
Preheat oven to 400°F (200°C). Cook chicken thigh until cooked through, shred it, and set aside. Line a small baking tray with parchment.
2
Sauté
Heat olive oil in a small skillet over medium heat. Add onion and bell pepper; cook 5 minutes until softened. Stir in garlic and oregano; cook 1 minute until fragrant.
3
Build
Off the heat, fold shredded chicken, feta, and dill into the pepper mixture. Season with salt and black pepper to taste.
4
Stuff
Lay phyllo sheets flat and brush each lightly with olive oil; stack them. Spoon filling along one edge and roll into a triangle parcel. Place seam-side down on tray, brush top with olive oil.
5
Bake
Bake at 400°F (200°C) for 25 minutes until deep golden and crisp.
6
Plate
Let pie rest for 5 minutes, then transfer to a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g chicken thigh
- 66 sheets phyllo pastry (about 1.6 oz/45g)
- 11 bell pepper
- 2.8 oz80g feta
- 11 onion
- 2 tbsp2 tbsp fresh dill
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 1/2 tsp1/2 tsp dried oregano
- salt and black pepper, to taste
