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Lunch / Dinner

Greek Chicken Pie

Though not authentic, this one-skillet supper finds inspiration in traditional Greek favorites. Classic ingredients like phyllo dough and feta aren’t lost in translation.

Made with only three ingredients — flour, water, and a small amount of oil — phyllo [FEE-loh] dough is a versatile pastry dough used in Greek cooking, layered or wrapped around everything from savory appetizers to sugared desserts. Tissuethin, it has a reputation for being tricky to work with, but you shouldn’t let that scare you away. Just be sure to thaw it completely before using it, so it doesn’t crack — though a few small tears are nothing to worry about. And keep the sheets under a moist towel, pulling out only one at a time so they don’t dry out. Work as quickly as you can, while the sheets are damp.

The layered dough forms a crust on the bottom of the pie, but the filling is still heavy. Finely grated feta and a puréed blend of dairy and flour help form a dense lower layer that supports the chicken.


6 servings

Total Time

1 hour

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Test Kitchen Tips

So they don’t tear, use a pastry brush and begin brushing phyllo sheets from the center out with melted butter mixture. A small spray bottle also works well.

Literally translated, the Greek word phyllo means “leaf.” Sheets of the fragile, tissue-thin pastry dough become flaky, crisp layers when stacked and baked. The dough is fussy, but the results are worth it.


Preheat oven to 400°.

Sauté carrot and onion in 1 Tbsp. oil in a 8-inch skillet over medium-high heat until soft, 5 minutes.

Stir in chicken, 1 Tbsp. pine nuts, zest, and lemon juice; cook until heated through, about 1 minute. Remove mixture from skillet and cool to room temperature.

Finely grate feta cheese in a food processor or using a box grater.

Purée cottage cheese, Parmesan, flour, and milk in a food processor until smooth, 1 minute. Add eggs and pulse until combined. In a bowl, combine cottage cheese mixture with 2 Tbsp. pine nuts, feta, ½ tsp. dill, salt, and pepper.

Melt butter with 3 Tbsp. oil in the microwave; skim off any foam.

Place phyllo dough sheets under a damp kitchen towel. Working quickly, remove 1 sheet of phyllo at a time and brush or spray butter mixture completely over phyllo. Carefully lift phyllo and lay it in the skillet so half the sheet is draped over edge. Repeat with remaining phyllo sheets, overlapping them in the skillet, until entire skillet is covered. Press sheets gently up against the sides of the skillet.

Pour cheese mixture into the skillet; top with chicken mixture. Carefully fold draped phyllo dough over chicken layer until pie is covered. Drizzle top with any remaining butter mixture and sprinkle with remaining ½ tsp. dill.

Bake pie 15 minutes, then scatter remaining 1 Tbsp. pine nuts over top. Tent skillet with foil to keep from over browning and rotate for even baking. Bake until filling is set, about 15 minutes more. Let pie rest 5 minutes before serving.


For a dense bottom layer that can support the pie, finely grate the feta before incorporating into the filling.


Keep phyllo under a damp towel so it doesn’t dry out. Remove sheets one by one, brushing quickly.


Layer the ingredients in the pie, then fold the phyllo back over the filling for a delicate, flaky crust.

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