Savories & Sides

Greek Phyllo Chicken

Greek Phyllo Chicken
Quick weeknight dinner. A creamy and crunchy filling inside layers of light-as-air dough.

Greek Phyllo Chicken

Ingredients

  • 3 cups chopped cooked chicken
  • 1 cup Mandelin Natural Whole Almonds, toasted and chopped
  • 1 package (8 oz) feta cheese, crumbled
  • 3/4 cup sliced green onions
  • 2 tablespoons Dijon-style mustard
  • 1 clove garlic, minced
  • 1-1/2 teaspoons basil
  • 1-1/2 teaspoons herb pepper seasoning
  • 1/2 pound frozen phyllo dough, thawed
  • 1/2 cup butter, melted

Directions

  1. Mix together all ingredients except phyllo dough and melted butter.  

  2. Brush bottom of 9 x 13 x 2-inch pan with butter. Layer with 1 sheet phyllo, folding excess edges down to fit pan; brush with butter. Repeat using half of phyllo.  

  3. Spoon almond-chicken mixture over phyllo. Top with remaining half of phyllo, brushing each sheet with butter and fitting edges into pan.

  4. Bake at 375°F 30 minutes, until golden brown. Cool slightly before serving.