Ingredients for Chicken Roasted Bell Pepper Olive And Feta Pie
- 3 tablespoons olive oil
- Leek
- Garlic Clove
- Chicken Breast
- Spinach
- Red Bell Peppers
- Black Olives
- 1 cup crumbled feta cheese
- Fresh Parsley
- Fresh Oregano
- Eggs
- Heavy Cream
- Ground Black Pepper
- Phyllo Dough
- 1/2 cup melted butter
- Sesame Seeds
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How to Make Chicken Roasted Bell Pepper Olive And Feta Pie
- Preheat oven to 375°F (190°C).
- Roast bell peppers: Halve 2 large bell peppers (any color), remove seeds and membranes. Drizzle with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly charred.
- While peppers roast, prepare the filling: In a large bowl, combine 2 cups cooked chicken (shredded or diced), 1 cup crumbled feta cheese, 1/2 cup Kalamata olives (halved or quartered), 1/4 cup chopped red onion, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, and 2 tbsp olive oil. Season with salt and pepper to taste.
- Once peppers are cool enough to handle, chop them and add to the chicken mixture.
- Unfold phyllo pastry sheets (one package, usually 14 sheets). Lightly brush each sheet with melted butter (about 1/2 cup). Layer 7 sheets in a 9x13 inch baking dish, letting the edges hang over the sides.
- Pour the chicken and pepper mixture over the phyllo.
- Fold the overhanging phyllo edges over the filling.
- Layer the remaining 7 phyllo sheets on top, brushing each with melted butter.
- Bake for 30-35 minutes, or until the phyllo is golden brown and crispy.
- Let cool slightly before slicing and serving. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
21g
Fat
79g
Carbs
11g
