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Dec 10, 2007 01:03 AM

Help me construct a chicken-phyllo entree?

I have lots of chicken left over from tonight. I want to make some kind of a phyllo tart for tomorrow night's dinner. I think the chicken would be perfect for shredding and layering with other goodies.

I don't want a lot of saturated fat, though (we've been piggy lately).

Can one use EVOO instead of butter to moisten the sheets?

Is there something I could do besides a bechamel-type thing, and still keep it moist?

I know vegetables can help with that. One thing I don't have is spinach, but I do have this gorgeous head of red-leaf lettuce. Can one sautee that--i.e., can it behave like spinach? (I know I'd have to season it more heavily.)

Anyway, last time I posted for your help with ideas, the cupboard was bare, and you came up with dozens of them. Now the pantry is quite full. I have lots of veggies, lower fat hard cheeses I could grate, greek yogurt, buttermilk, bowls of beautiful tomatoes, nice Meyer lemons, potatoes I could slice paper thin, walnuts, tons of stuff I can't think of right now.

I'm just drawing a blank as to what to put together in a relatively healthful way. Any ideas?

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    1. re: mcel215

      I've made ' smoked chicken filo' from this site.
      I used simply let over cooked chicken instead of smoked chicken.
      turn out great !
      I used butter for brushing fillo.
      but I'm sure you can use olive oil.
      It might be lighter ,but It's oil. so why not.

    2. I've never made either of these recipes, but they look OK. I searched on exohiko, but happened to come across the chicken recipe.

      The exohiko is analogous to a pot pie, usually filled with lamb, but you could easily substitute chicken, probably without many other changes to the recipe since the same vegs work well with chicken.

      (FWIW, I don't know where they got that final "s" in the title of the second recipe - myself I've never met anyone who speaks Greek with a Brooklyn/Jersey Sicilian-American accent. [lol])

      1 Reply
      1. re: MikeG

        I guess that's what I get for posting before I've had enough coffee - that's the wrong link to an exohiko recipe - that one uses a whole chop which seems weird to me - usually it's pieces of things, though I guess not exactly "layered." I don't know what became of the recipe I did have in mind. (And I do know the second recipe calls for bechamel, but it struck me as a bit superfluous and easily omittable.)

        Oh, and yes, oil will work, but room temp oil is usually more viscous than melted butter so take that into account or you may overdo it.

      2. I once did chicken with caramelized onions and rolled it up in phyllo. The onions gave it a wonderful sweet taste.

        1. Curry sauce, using yogurt instead of cream> wrap the chicken with veggies and aromatics, and then place sauce on the plate.