Mediterranean Diet Homemade Chicken Pastry

Indulge in the irresistible flavors of a Mediterranean Diet Homemade Chicken Pastry, where golden, flaky phyllo dough encases a hearty filling of shredded chicken, sautéed vegetables, and tangy feta cheese. This vibrant recipe highlights nutritious ingredients like zucchini, baby spinach, and red bell peppers, seasoned with aromatic oregano, cumin, garlic, and a touch of olive oil. Perfect as a savory appetizer or a satisfying main course, these elegant pastries bake to crispy perfection in just 25 minutes. Ideal for Mediterranean diet enthusiasts and pastry lovers alike, this dish combines wholesome, balanced ingredients with an indulgent twist. Serve warm and pair with a crisp green salad for a meal that's both flavorful and nourishing!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large mixing bowl, combine the shredded chicken, vegetable mixture, and crumbled feta cheese. Mix well to combine.

Step 6

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.

Step 7

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.

Step 8

Brush the tops of the pastries with butter and make a few small slashes on top to allow steam to escape.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crispy.

Step 10

Let cool slightly before serving. Enjoy warm as a delightful appetizer or main course.

Nutrition Facts

Serving size	(1317.4g)

Amount per serving	% Daily Value*
Calories	2742.6

Total Fat 163.7g	0%
Saturated Fat 85.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 653.3mg	0%
Sodium 3920.7mg	0%
Total Carbohydrate 167.0g	0%
Dietary Fiber 8.5g	0%
Total Sugars 15.7g
Protein 144.8g	0%

Vitamin D 61.6IU	0%
Calcium 783.9mg	0%
Iron 8.7mg	0%
Potassium 1994.5mg	0%

*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.

Source of Calories

Fat: 54.2%

Protein: 21.3%

Carbs: 24.6%