Crispy phyllo layered with tender chicken, pasta, and creamy cheeses for a flavorful, unique savory dish.
# What You'll Need:
→ Filling
01 - 2 cups cooked shredded chicken breast
02 - 1 cup cooked ditalini pasta (from about ⅓ cup dry)
03 - 1 cup ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon garlic powder
08 - ½ teaspoon dried oregano
09 - Salt, to taste
10 - Black pepper, to taste
→ Phyllo Layers
11 - 1 package (16 sheets) phyllo dough, thawed
12 - ½ cup unsalted butter, melted
→ Custard
13 - 3 large eggs
14 - 1 cup whole milk
15 - ½ cup heavy cream
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Combine shredded chicken, cooked ditalini, ricotta, mozzarella, Parmesan, parsley, garlic powder, oregano, salt, and pepper in a large bowl; mix thoroughly.
03 - Unroll phyllo dough and keep covered with a damp towel to prevent drying. Working quickly, brush one sheet with melted butter and scrunch loosely accordion-style.
04 - Place the scrunched phyllo into the prepared baking dish. Repeat with 7 more sheets, placing them side by side to cover the bottom completely.
05 - Evenly spread the chicken and pasta mixture over the phyllo base layer.
06 - Scrunch and butter each of the remaining 8 phyllo sheets as before, layering them on top of the filling. Brush the top layer with any remaining melted butter.
07 - Whisk together eggs, whole milk, heavy cream, salt, and pepper until combined; pour evenly over the assembled layers, allowing custard to soak through.
08 - Bake for 35 to 40 minutes until the top is golden and crisp. Remove and let rest for 10 minutes before slicing.
09 - Serve warm, optionally garnished with extra chopped parsley.
