Chicken With Phyllo Dough Recipes


This simple and interesting Chicken With Phyllo Dough Recipes post is one of our favorite recipes. The authentic Mediterranean taste of the Greek chicken with phyllo dough ingredients is always a family favorite.

I know what you are thinking. Chicken and phyllo, who would think of that? But this recipe is simple, tasty and easy to make. The chicken, artichokes, and feta all melt together with the phyllo dough, which has the texture like a pita bread. Top it off with some olive oil and you’ll be left with a dish that your family will ask for over and over again.

Chicken Phyllo Triangles

These delicious Chicken Phyllo Triangles are incredibly easy to make! They’re perfect for an easy appetizer but they even make for great little snacks!

Chicken Phyllo Triangles

Happy Cinco de Mayo my friends. Time for a nice refreshing margarita or mojito and some good food. My Cinco de Mayo recipe for you is for these delicious little chicken phyllo appetizers. If you’ve made spanakopita before then these are very similar to make, the only difference is the filling. If you go to my spanakopita recipe you can see detailed instructions on how to fold the triangles.

This filling I chose here is so delicious with just simple ingredients, chicken, corn, red pepper, onions, feta cheese and green onions. I’m not sure if it’s really mexican flavors but they are great flavors that go together really well.

Chicken Phyllo Triangles

You can serve these with some dipping sauce, but I just served mine plain as there is plenty of flavor in them not to need a dipping sauce. So drink, eat and be happy.

Chicken Phyllo Triangles


Prep: 30 mins

Cook: 20 mins

Total: 50 mins

Serves: 12

These delicious Chicken Phyllo Triangles are incredibly easy to make! They’re perfect for an easy appetizer but they even make for great little snacks!


  • ▢14 sheets phyllo pastry
  • ▢1 chicken breast boneless, skinless, cut into very small pieces
  • ▢2 tablespoon butter
  • ▢½ onion chopped
  • ▢½ cup corn kernels
  • ▢½ red bell pepper chopped
  • ▢3 green onions chopped
  • ▢1 cup feta cheese crumbled
  • ▢¼ cup butter melted


  • Preheat oven to 375 F degrees.
  • Melt the 2 tbsp of butter in a skillet. Add onion and chicken and cook until the chicken is no longer pink. Season with salt and pepper. Add bell pepper and corn and continue cooking for a couple more minutes just until pepper softens a bit. Empty the chicken mixture into a bowl and set aside until it cools a bit.
  • Add feta cheese and green onions and stir.
  • For handling the phyllo dough, unroll it and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won’t dry out. Brush the sheet with melted butter and add another phyllo sheet over the first one.
  • Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tbsp of the chicken mixture near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.
  • Place your spanakopita triangles on your baking sheets and brush with butter. Bake them for 20 to 30 minutes until the triangles are golden brown and crisp.

Nutrition Information:

Serving: 1triangleCalories: 169kcal (8%)Carbohydrates: 14g (5%)Protein: 6g (12%)Fat: 10g (15%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mg (11%)Sodium: 276mg (12%)Potassium: 95mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 420IU (8%)Vitamin C: 7mg (8%)Calcium: 70mg (7%)Iron: 1mg (6%)

Chicken Breasts in Phyllo

Chicken Breasts in Phyllo is a different and delicious way to serve chicken!

Chicken Breasts in Phyllo

In this recipe, chicken breasts are wrapped in buttery phyllo. There is a creamy lemon sauce inside each phyllo “packet.” And they are baked until golden brown and perfect! Serve them with your favorite vegetables.

Chicken Breasts in Phyllo

How to make Chicken Breasts in Phyllo?

One phyllo sheet is buttered. A chicken breast half is sprinkled with salt and pepper and spread with a creamy lemon sauce. The chicken is then placed onto the buttered phyllo and topped with another piece of buttered phyllo. Then the chicken is wrapped up in the phyllo like a package. You’ll repeat with the remaining phyllo, chicken and sauce until you’ve made 6 chicken packages.

The chicken breasts in phyllo are placed into a baking dish, brushed with butter and sprinkled with Parmesan cheese. They are baked for about 30 minutes, until they are all nice and golden brown.

Serving Chicken Breasts in Phyllo

What is Phyllo and how do you work with it?

Phyllo (also known as Filo) a very thin unleavened dough known primarily for making Middle Eastern pastries. Phyllo-based pastries are made by layering many sheets of phyllo brushed with oil or butter before baking. It is also used in savory dishes with delicious success!

Phyllo can be a little tricky to work with, so there are a few things to keep in mind to make it easier.

  • Refrigerate frozen phyllo for about 8 hours or overnight to allow it to thaw, then leave it at room temp for another hour or two until all the sheets are pliable. Trying to hurry the process might lead to cracking the sheets of phyllo.
  • For golden layers, you need to brush each layer of phyllo with butter. Use a pastry brush, and remember that each sheet will soak up around 1 tablespoon of butter, so plan accordingly. 
  • When working with one sheet of phyllo, keep the rest of the dough tightly wrapped so that it doesn’t dry out while you are making the recipe. Alternately, you can cover the phyllo with a barely damp kitchen towel. It will keep the sheets together and pliable, instead of it becoming brittle and breaking apart.
Eating Chicken Breasts in Phyllo

I love the crunchy texture of the phyllo in this recipe, and the chicken turns out super tender and flavorful with the sauce baked inside. The phyllo is like a buttery pastry wrapper for the chicken. Enjoy!

Cheese-Stuffed Chicken in Phyllo

Stuff thin chicken breasts with sauteed spinach and onion, four cheeses, and a blend of spices, then wrap in phyllo dough for an elegant and delicious chicken entree that’s perfect for entertaining.  Serve on a bed of mixed greens.


Cheese-Stuffed Chicken in Phyllo

Recipe Summary


25 mins


7 mins


40 mins


1 hr 12 mins


8 servings


Ingredient Checklist

  • 8 skinned and boned chicken breast halves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cups chopped fresh spinach
  • 1 medium onion, chopped
  • 2 tablespoons olive or vegetable oil
  • ½ (8-ounce) package cream cheese, softened and cut up
  • 1 cup (4 ounces) shredded mozzarella cheese
  • ½ cup (2 ounces) crumbled feta cheese
  • ½ cup (2 ounces) shredded Cheddar cheese
  • 1 egg yolk, lightly beaten
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cumin
  • 16 frozen phyllo pastry sheets, thawed
  • Melted butter or margarine
  • Mixed salad greens


Instructions Checklist

  • Step 1Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper, and set aside.
  • Step 2Sauté spinach and onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until onion is tender. Remove from heat, and stir in cream cheese until blended. Stir in mozzarella cheese and next 6 ingredients.
  • Step 3Spoon 1/4 cup spinach mixture on center of each chicken breast half, and roll up, jellyroll fashion.
  • Step 4Unfold phyllo sheets on a lightly floured surface. Stack 2 phyllo sheets, brushing with melted butter between sheets. (Keep remaining phyllo sheets covered with plastic wrap to prevent drying out.) Place 1 chicken roll on short side of phyllo stack; gently roll up, folding in long side. Repeat procedure with remaining pastry, melted butter, and chicken. Place rolls in a shallow pan, and brush with melted butter.
  • Step 5Bake at 350° for 35 to 40 minutes or until done. Serve on a bed of mixed greens, if desired.

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