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Chicken Phyllo Triangles

Crispy phyllo triangles filled with a savory chicken, feta, and vegetable mixture.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 12 servings

Ingredients

  • 14 sheets phyllo pastry
  • 1 breast chicken breast (boneless, skinless) cut into very small pieces
  • 2 tablespoons butter for cooking
  • 1/2 onion chopped
  • 1/2 cup corn kernels
  • 1/2 red bell pepper chopped
  • 3 green onions chopped
  • 1 cup feta cheese crumbled
  • 1/4 cup butter melted, for brushing phyllo

Instructions

  • Preheat the oven to 375°F (190°C).
  • Heat 2 tablespoons butter in a skillet over medium heat.
  • Add the chopped onion and the small pieces of chicken; cook, stirring occasionally, until the chicken is no longer pink and the onion is softened, about 6–8 minutes. Season with salt and pepper to taste.
  • Stir in the chopped red bell pepper and corn kernels; cook 2–3 minutes more until the pepper softens slightly. Transfer the mixture to a bowl and let it cool briefly.
  • Once slightly cooled, stir in the crumbled feta and chopped green onions until evenly combined.
  • Unroll one sheet of phyllo on a work surface and cover the remaining sheets with a damp towel to prevent drying. Brush the sheet lightly with melted butter and place a second phyllo sheet on top; brush that sheet with butter as well.
  • Using a pizza cutter or sharp knife, cut the layered phyllo lengthwise into four long strips (about 2 inches wide).
  • Place a heaping tablespoon of the chicken filling near one corner of a phyllo strip. Fold the corner over the filling at a 45° angle to form a triangle, then continue folding the strip in triangular folds (like folding a flag) until you reach the end. Repeat with remaining strips and filling, re-buttering and layering phyllo sheets as needed.
  • Arrange the filled triangles on a baking sheet, brush the tops with the remaining melted butter, and bake for 20–30 minutes until golden brown and crisp.
  • Remove from the oven and let cool slightly before serving.

Equipment

  • Skillet
  • Mixing Bowl
  • basting brush
  • pizza cutter or sharp knife
  • Baking Sheet
  • damp kitchen towel

Notes

  • Keep unused phyllo covered with a damp towel to prevent drying.
  • Use a pizza cutter for clean, even strips.
  • Filling should be cooled slightly before assembling to avoid soggy phyllo.