Pin It I stumbled onto this recipe during a rainy weekend when I had leftover rotisserie chicken and half a box of ditalini in the pantry. My sister had sent me a video of those beautiful phyllo crinkle cakes everyone was making, and I thought, why not make it savory? The first attempt was messy and imperfect, but when I pulled it from the oven, golden and crackling, I knew I had something special. Now it's my go-to when I want to impress without spending all day in the kitchen.
The first time I served this at a dinner party, my friend Carla kept asking what kind of pastry it was. When I told her it was phyllo she bought at the grocery store, she didn't believe me. There's something about the way the buttery layers crinkle and puff that makes people think you spent hours on it, when really, the scrunching part is oddly relaxing and takes maybe ten minutes.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here and adds a depth of flavor that plain poached chicken just can't match.
- Ditalini pasta: These tiny tubes hold onto the cheese and custard perfectly, but orzo or small shells work just as well if that's what you have.
- Ricotta cheese: Use whole milk ricotta for the creamiest texture, the low-fat kind can turn a little grainy when baked.
- Mozzarella and Parmesan: Freshly shredded melts better than pre-shredded, which often has anti-caking agents that make it clumpy.
- Phyllo dough: Thaw it in the fridge overnight, not on the counter, or it'll get soggy and tear when you try to work with it.
- Melted butter: Don't skip this, it's what makes the phyllo shatter into golden shards when you bite in.
- Eggs, milk, and cream: This custard soaks into every crinkle and binds everything together as it bakes.
Instructions
- Prep the oven and pan:
- Get your oven to 375°F and grease that baking dish generously. Phyllo loves to stick, and there's nothing worse than a beautiful cake that won't come out in one piece.
- Mix the filling:
- Combine the chicken, pasta, all three cheeses, parsley, and seasonings in a big bowl until everything is evenly coated. Taste it now and adjust the salt, this is your chance to make it perfect.
- Scrunch the bottom phyllo layers:
- Lay out one sheet, brush it with butter, then gently accordion it into loose folds and tuck it into the dish. Repeat with seven more sheets, working quickly so they don't dry out.
- Add the filling:
- Spoon the chicken mixture over the phyllo base and spread it evenly, making sure it reaches the edges. Press it down lightly so it settles into the crinkles.
- Top with more phyllo:
- Scrunch and butter the remaining eight sheets the same way, draping them over the filling. Brush the top with any leftover butter for extra crispness.
- Pour the custard:
- Whisk the eggs, milk, cream, salt, and pepper together, then pour it slowly over the whole thing. It should seep down into the layers, don't worry if it pools a little on top.
- Bake until golden:
- Slide it into the oven for 35 to 40 minutes, until the top is deeply golden and you can hear it crackling. Let it rest for ten minutes before cutting, or the custard will run everywhere.
Pin It One evening I made this for my mom's book club, and they kept calling it the fancy chicken pie. I didn't correct them because honestly, that's exactly what it is, just with a lot more texture and a little more drama. Watching them break through the crispy top to the creamy filling underneath made me realize food doesn't have to be complicated to feel special.
Making It Your Own
I've thrown in sautéed mushrooms, wilted spinach, and even leftover roasted red peppers depending on what's in the fridge. The filling is forgiving, so if you want to add a handful of cooked bacon or swap the mozzarella for fontina, go for it. Just keep the ricotta and custard as your base, and the rest is up to you.
Storage and Reheating
Leftovers keep covered in the fridge for up to three days, but don't microwave them or the phyllo turns sad and soggy. Pop a piece back in a 350°F oven for about 15 minutes, and it'll crisp right back up like it just came out the first time. I've even eaten cold slices straight from the fridge for breakfast, no shame.
Serving Suggestions
This pairs beautifully with a simple arugula salad dressed in lemon and olive oil, or roasted vegetables if you want something heartier. I've served it as a main with crusty bread on the side, and also cut it into small squares for a party appetizer that disappears fast.
- Garnish with extra parsley or a sprinkle of flaky salt right before serving.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness perfectly.
- Let guests know it's best eaten warm, the contrast between the crispy phyllo and creamy center is the whole point.
Pin It This dish taught me that some of the best recipes come from happy accidents and pantry improvisation. I hope it becomes one of those recipes you make on repeat, the kind that feels like a warm hug in casserole form.
Your Questions Answered
- → Can I prepare this dish ahead of time?
Yes, you can assemble the layers in advance and refrigerate before baking. Bake just before serving for best crispiness.
- → What type of pasta works best here?
Small pasta shapes like ditalini complement the layers well, fitting evenly and absorbing the creamy sauce.
- → How do I keep the phyllo from drying out during preparation?
Keep phyllo sheets covered with a damp towel while working to prevent them from drying and becoming brittle.
- → Can I add vegetables to the filling?
Sautéed mushrooms, spinach, or other greens can be mixed in to add flavor and nutritional variety.
- → What baking dish size is recommended?
A 9x13-inch baking dish is ideal for even layering and cooking throughout.