Phyllo Pies Recipe

Toast pine nuts

Heat a small dry skillet over medium heat. Add the pine nuts and toast, shaking the pan frequently, until golden and fragrant, about 2–3 minutes. Transfer to a small bowl to cool.

Sauté aromatics

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and a pinch of salt and cook until translucent and beginning to soften, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant. Remove from heat and let cool slightly.

Combine filling

In a large bowl combine the shredded cooked chicken, sautéed onion and garlic, toasted pine nuts, lemon zest, lemon juice, chopped parsley, crème fraîche (or Greek yogurt), beaten egg, ground cumin (if using), salt, and black pepper. Mix until evenly combined. Taste and adjust seasoning — add more lemon juice or salt if needed. The mixture should be moist but not runny; if too loose, add a tablespoon more flour or a bit more shredded chicken.

Cover the filling and chill in the refrigerator for 20–30 minutes while you prepare the phyllo sheets. Chilling firms the filling and makes assembly easier.

Prepare workspace and oven

Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper. Lightly dust your clean work surface with 1 tablespoon flour to prevent sticking. Keep a clean, damp kitchen towel nearby to cover phyllo while working (phyllo dries out quickly).

Layer phyllo

Unroll the phyllo and keep the stack covered with the damp towel. Brush one sheet lightly with melted butter, then place another sheet on top and brush again. Repeat until you have layered 3 sheets (for a sturdier pie) or 2 for a more delicate result. Trim the stacked phyllo to a 6–7 inch square if desired for individual pies, or keep larger if making a larger pie. Repeat to make enough layered bases for 6 individual round pies (you should have 6 stacks of 2–3 sheets).

Fill and fold

Spoon about 1/3 cup of the chilled chicken filling onto the center of each layered phyllo stack. Fold the edges over the filling to form a round or freeform pocket: bring opposite corners together and pleat, or fold the edges in toward the center, leaving the top slightly exposed, depending on desired appearance. Brush the outside of each assembled pie with melted butter and place seam-side down on the prepared baking sheet. If making one larger pie, spread the layered phyllo in a tart pan or sheet, distribute filling evenly, then fold edges or cover with additional phyllo layers.

Egg wash and topping

Lightly brush each pie with the beaten egg for a glossy golden finish. Sprinkle sesame seeds or nigella seeds on top if using.

Bake

Bake in the preheated oven until phyllo is deep golden and crisp, and filling is heated through, about 20–25 minutes for individual pies or 30–35 minutes for a larger pie. Rotate the baking sheet halfway through for even browning.

Rest and serve

Remove from oven and let rest for 5 minutes. Serve warm or at room temperature with a lemon wedge on the side and an extra sprinkle of fresh parsley.