Name: Chicken and Feta Pies Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 375g Antoniou Fillo Pastry; 120ml extra virgin olive oil, for brushing; 30g unsalted butter; 3 tablespoons extra virgin olive oil; 1 kg chicken thighs, cut into small cubes; 1 tablespoon plain flour; 1/2 tablespoon paprika; 1/2 tablespoon dried oregano; Salt and pepper, for seasoning; 2 garlic cloves, minced; 8 sun dried tomatoes, roughly chopped; 60ml white wine; 300ml chicken stock; 100g Feta cheese, crumbled; 50g baby spinach leaves

Jump to Recipe

If you’re on the hunt for a dish that combines flaky crispness with rich, savory goodness, these Chicken and Feta Pies will quickly become your new obsession. The tender chicken thighs meld beautifully with tangy feta and sun-dried tomatoes, all wrapped up in delicate, golden fillo pastry that cracks delightfully with every bite. Whether you’re feeding a crowd or craving a comforting meal, this recipe captures a perfect balance of flavors and textures that feel both indulgent and fresh.

Chicken and Feta Pies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Chicken and Feta Pies lies in their straightforward, hearty ingredients that work in harmony to create an irresistible filling and a crisp, buttery pastry envelope. Each component plays a vital role—juicy chicken provides richness, feta adds creaminess with a hint of salt, while sun-dried tomatoes and spinach offer bursts of vibrant flavor and color.

375g Antoniou Fillo Pastry: The key to that legendary flaky, crispy crust that holds everything together.
30g unsalted butter: Adds a luscious richness and helps crisp the pastry perfectly.
3 tablespoons extra virgin olive oil: For sautéing and brushing, it brings depth in flavor and helps with crisping.
1 kg chicken thighs, cut into small cubes: Juicy and tender, chicken thighs stay moist through cooking.
1 tablespoon plain flour: Helps thicken the filling for a nice, creamy consistency.
1/2 tablespoon paprika: Offers a gentle smokiness and beautiful color.
1/2 tablespoon dried oregano: Infuses earthy, herbaceous notes.
Salt and pepper, for seasoning: Essential to balance and enhance all flavors.
2 garlic cloves, minced: Brings aromatic warmth and depth to the filling.
8 sun-dried tomatoes, roughly chopped: Adds tangy sweetness and texture.
60ml white wine: Introduces acidity and complexity.
300ml chicken stock: Keeps the filling moist and flavorful.
100 g Feta cheese, crumbled: Melts into a creamy, salty delight that shines in the filling.
50 g baby spinach leaves: Adds a fresh, green vibrancy that balances richness.
120 ml extra virgin olive oil, for brushing the pastry: Creates a golden, crunchy finish on the pies.

How to Make Chicken and Feta Pies

Step 1: Preparing the Filling

Start by warming your butter and olive oil in a pan over medium heat to build a flavorsome base. Once heated, toss in the cubed chicken thighs and sprinkle the flour, paprika, oregano, salt, and pepper evenly. This layering of seasoning helps build rich flavor in every bite. Sauté the mixture, stirring constantly until the chicken is coated well and begins to cook through. Then, add the minced garlic and sun-dried tomatoes—these add bursts of aroma and a slight tang.

Step 2: Adding the Liquids and Cheese

Pour in the white wine and allow it to gently simmer for a couple of minutes, letting the alcohol cook off and the flavors intensify. Follow this with chicken stock and crumble in the feta cheese, stirring carefully so the cheese melts into the mixture, creating a luscious, creamy sauce. Toss in the baby spinach leaves and let them wilt down, their freshness helping to brighten and lighten the filling. It’s perfectly fine if your sauce looks a little watery here—it will reduce and thicken as it cools.

Step 3: Preparing the Fillo Pastry

Before assembling, set your fillo pastry out of the fridge to reach room temperature—this stops it from cracking when you fold it. Lay one sheet of pastry lengthwise before you, then use your hands to gently coax the corners inward, spiraling the sheet to create texture and volume in the crust. Layer another sheet folded in half on top, shaping the edges to form a cozy pocket that will cradle your filling. This technique not only seals the filling but creates an inviting golden spiral design on each pie.

Step 4: Filling and Sealing the Pies

Spoon generous amounts of the delicious chicken and feta filling into the pastry pockets. Every time you fold a layer over, brush it with olive oil to seal in the juices and create that irresistible crispness when baked. Once folded, flip the pie so the spiral side is facing up and place it seam-side down on a baking tray lined with parchment. This ensures the pies keep their shape and look stunning when finished.

Step 5: Baking to Perfection

Brush the tops of your prepared pies with plenty of olive oil—it’s the secret to achieving that deeply golden, crackling finish. Slide the tray into a preheated oven at 180 degrees Celsius (fan forced) and bake for up to 40 minutes. Keep an eye out for a rich golden-brown color and a crisp texture that promises a truly delicious experience.

How to Serve Chicken and Feta Pies

Garnishes

Garnishing your pies with a sprinkle of fresh chopped parsley or dill instantly lifts their appearance and adds a fresh, herbaceous note. A drizzle of good quality extra virgin olive oil or a small dollop of tzatziki can bring a cooling contrast to the warm, savory filling and flaky pastry.

Side Dishes

Chicken and Feta Pies pair beautifully with vibrant sides like a crisp Greek salad laden with tomatoes, cucumbers, olives, and a tangy vinaigrette. Roasted vegetables or a simple lemony couscous also complement the pies perfectly, adding brightness and variety to the meal.

Creative Ways to Present

For a crowd-pleasing platter, serve mini versions of these pies alongside small bowls of dips like hummus or tzatziki. Alternatively, turn the pies into individual hand-held portions for picnics or casual lunches, making them not just delicious but delightfully portable.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chicken and Feta Pies, store them in an airtight container in the refrigerator. They will stay delicious for up to 3 days, maintaining much of their original crispness and flavor when reheated.

Freezing

These pies freeze surprisingly well. After baking and cooling completely, wrap each pie individually in cling film and place them in a freezer-safe container or bag. They can be frozen for up to 2 months, making them a convenient option for busy days or unexpected guests.

Reheating

To reheat, place the pies in a preheated oven at 180 degrees Celsius for about 15 minutes or until warmed through and the pastry re-crisps. Avoid microwaving if you want to maintain that iconic flaky texture—using the oven is your best bet for freshness.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs are juicier and less likely to dry out, chicken breast can also work well if cubed and cooked carefully to avoid overcooking. The feta and sauce will help keep the filling moist.

Is there a vegetarian alternative for this recipe?

Yes! You can swap the chicken for hearty vegetables such as mushrooms, roasted eggplant, or zucchini combined with the feta, spinach, and sun-dried tomatoes for a delicious vegetarian take on Chicken and Feta Pies.

Can I prepare these pies gluten-free?

Traditional fillo pastry contains gluten, so for a gluten-free version, consider using gluten-free puff pastry or a homemade gluten-free dough alternative. Keep in mind the texture will differ slightly, but the flavors can remain just as delightful.

What can I do if my filling is too watery?

If your filling seems watery after cooking, you can simmer it a little longer to reduce excess liquid, or stir in an extra sprinkle of flour or cornstarch to thicken it up before assembling the pies.

Can I make these pies ahead of time and bake later?

Yes, you can assemble the pies and keep them covered in the fridge for a few hours before baking. Just bring them back to room temperature for about 20 minutes before baking to ensure even cooking and the best flaky texture.

Final Thoughts

I cannot recommend enough that you dive into making these Chicken and Feta Pies—they effortlessly bring together comfort and sophistication in every bite. From the buttery crisp fillo to the rich, savory filling, this recipe will treat you like a chef without any fuss. Once you try them, I’m certain they’ll become a fan-favorite staple in your recipe collection just like they are in mine. So preheat that oven, gather your ingredients, and prepare for a truly memorable meal.

Chicken and Feta Pies Recipe

★★★★★

4.9 from 15 reviews

Author: Lana
Total Time: 1 hour 5 minutes
Yield: 8–10 pies 1x
Diet: Halal

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Description

These crispy Chicken and Feta Pies feature tender chicken thighs cooked with sun-dried tomatoes, feta cheese, and spinach, all wrapped in delicate layers of fillo pastry. Baked to a golden perfection, they make a flavorful and satisfying snack or meal, perfect for gatherings or family dinners.

Instructions

Prepare the Fillo Pastry: Remove the fillo pastry from the fridge and leave it in its packaging at room temperature to prevent cracking during use.
Preheat Oven: Set your oven to 180°C (fan forced) to be ready for baking the pies.
Cook Chicken and Seasoning: Heat butter and 3 tablespoons of olive oil in a pan over medium heat. Add chicken cubes, sprinkle over flour, paprika, oregano, salt, and pepper. Sauté while stirring constantly.
Add Garlic and Tomatoes: Stir in minced garlic and chopped sun-dried tomatoes, cooking for about 2 minutes to release their flavors.
Deglaze and Simmer: Pour in white wine and let it reduce slightly. Add chicken stock, stirring well.
Incorporate Feta and Spinach: Stir in crumbled feta to melt into the sauce, then add baby spinach leaves, allowing them to wilt. Adjust thickness with extra stock or water if needed. Taste and adjust seasoning if necessary. Remove from heat and let cool slightly.
Shape Fillo Pastry Pockets: Lay a single sheet of fillo pastry with the long edge towards you. Using one hand in the center and the other moving corners in one direction, form a spiral shape. Fold another sheet in half and place over the spiral, gently shaping a pocket for filling.
Fill and Seal: Spoon generous amounts of filling into each pastry pocket. After each fold, brush the pastry edges with olive oil to seal the parcel firmly.
Prepare for Baking: Position the parcel seam-side down on a baking tray and brush the tops generously with olive oil to ensure a golden, crispy finish.
Bake: Bake in the preheated oven for up to 40 minutes, or until the pastry turns deep golden and crisp. Remove and serve warm.

Notes

Bring fillo pastry to room temperature before handling to prevent tearing.
Adjust seasoning carefully; feta and sun-dried tomatoes add saltiness.
If the filling sauce is too thin, reduce it further on the stove or add a bit of flour to thicken.
Use a soft brush for applying olive oil evenly on the pastry sheets.
Serve warm for the best texture and flavor experience.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking, Sautéing
Cuisine: Mediterranean