Save My neighbor knocked on my door last March holding a casserole dish covered in foil, asking if I'd ever tried making phyllo into something other than dessert. She'd seen a video online about crinkle cakes and wondered if chicken could work. We stood in my kitchen that afternoon, scrunching sheets of phyllo and laughing every time one tore, layering shredded chicken and tiny pasta into what became the most unexpectedly delicious experiment I'd pulled off in months.
I brought this to a family gathering in April, and my aunt asked for the recipe before she'd even finished her first piece. My cousin's kids, who usually pick at anything green or complicated, came back for seconds. It sat on the table next to traditional lasagna and roasted chicken, but by the end of the night, my dish was the only one completely gone.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken saves time and adds extra flavor from the seasoned skin, though poached chicken works if you want complete control over salt levels.
- Cooked ditalini pasta: These tiny tubes hold onto the custard and cheese, but small shells or orzo can step in if that's what you have in the cupboard.
- Ricotta cheese: It keeps the filling creamy without making it heavy, and whole milk ricotta works better than part-skim for richness.
- Shredded mozzarella cheese: Low-moisture mozzarella melts without releasing too much water, which keeps the phyllo from getting soggy underneath.
- Grated Parmesan cheese: Freshly grated Parmesan has a sharper bite than the pre-grated kind, and it helps the top layer brown beautifully.
- Chopped fresh parsley: It cuts through the richness and adds a pop of color, though basil or chives would be lovely if you're feeling adventurous.
- Garlic powder: It distributes more evenly than fresh garlic and won't burn during the long bake time.
- Dried oregano: A pinch brings an Italian-leaning warmth that ties the chicken and cheese together without overwhelming the dish.
- Phyllo dough, thawed: Keep it covered with a damp towel while you work, because even a minute of air exposure turns the sheets brittle and impossible to scrunch.
- Unsalted butter, melted: Brush it on lightly so the phyllo crisps without becoming greasy, and use unsalted so you control the seasoning.
- Large eggs: They bind the custard and give the dish structure, turning it into something you can slice cleanly instead of scooping.
- Whole milk: It creates a custard that's rich but not overly thick, soaking into the phyllo layers just enough to soften them.
- Heavy cream: A half cup adds silkiness and helps the top brown to a deep golden color in the oven.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish generously with butter or spray. A well-greased dish makes cleanup easier and prevents the bottom phyllo from sticking when you slice.
- Mix the filling:
- In a large bowl, combine the shredded chicken, cooked ditalini, ricotta, mozzarella, Parmesan, parsley, garlic powder, oregano, salt, and pepper until everything is evenly distributed. Taste a small spoonful and adjust the salt if needed, since the custard will dilute the seasoning slightly.
- Scrunch the bottom phyllo layers:
- Unroll the phyllo dough and cover it with a damp towel to keep it from drying out while you work. Lay one sheet flat, brush it lightly with melted butter, then gently gather it accordion-style into loose, crinkled folds and place it in the prepared dish. Repeat with seven more sheets, arranging them side by side to cover the bottom completely.
- Add the filling:
- Spoon the chicken and pasta mixture evenly over the scrunched phyllo layers, spreading it gently to the edges. Press it down lightly so it nestles into the folds without compressing them too much.
- Top with more phyllo:
- Repeat the scrunching and buttering process with the remaining eight phyllo sheets, placing them over the filling to cover it completely. Brush the top with any leftover melted butter, focusing on the peaks where the phyllo will crisp up first.
- Pour the custard:
- In a bowl, whisk together the eggs, milk, cream, salt, and pepper until smooth and well combined. Pour the custard evenly over the assembled cake, letting it soak through the layers and pool around the edges.
- Bake until golden:
- Slide the dish into the oven and bake for 35 to 40 minutes, until the top is deeply golden and crisp. Let it cool for 10 minutes before slicing, so the custard sets and the layers hold together when you cut.
- Serve warm:
- Slice into squares and serve while still warm, garnishing with extra parsley if you like. The edges will be the crispiest, so save those for anyone who loves a good crunch.
Save The first time I made this, I served it on a Tuesday night with nothing but a simple green salad on the side. My husband looked at the golden, crinkled top and said it reminded him of something his grandmother used to make, even though she'd never cooked anything like this. It's funny how food can feel familiar even when it's completely new.
Making It Your Own
You can fold sautéed mushrooms or spinach into the filling for extra vegetables, or swap the chicken for cooked turkey if you're working through Thanksgiving leftovers. A pinch of crushed red pepper flakes adds gentle heat without overpowering the creamy custard, and smoked mozzarella brings a subtle depth that makes people ask what the secret ingredient is.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully in a 350°F oven for about 15 minutes until warmed through. The phyllo won't be quite as crisp as when it's fresh, but it still holds its texture better than most casseroles, and the custard stays creamy instead of drying out.
What to Serve Alongside
This pairs well with a crisp white wine like Sauvignon Blanc, which cuts through the richness without competing with the flavors. On the side, a simple arugula salad with lemon vinaigrette or roasted asparagus keeps things light and balanced.
- Let the dish rest for the full 10 minutes before slicing, or the custard will run and the layers won't hold their shape.
- Use a sharp knife and wipe it clean between cuts for neat, bakery-style squares.
- If you're making this ahead, assemble it completely and refrigerate unbaked for up to 6 hours, then add 5 extra minutes to the bake time.
Save This recipe turned a random weeknight conversation into something I now make whenever I want to impress without stressing. It's become the dish I bring when I want people to remember dinner, and it never lets me down.
Recipe Questions & Answers
- → How do you prevent phyllo dough from drying out?
Keep phyllo sheets covered with a damp towel while working to maintain moisture and prevent tearing.
- → Can rotisserie chicken be used in the filling?
Yes, shredded rotisserie chicken works well and saves preparation time without compromising flavor.
- → What type of pasta is best for this dish?
Small pasta shapes like ditalini hold the filling mixture nicely and bake evenly within the layers.
- → How should the custard be poured over the layers?
Pour the egg and cream custard gently and evenly to soak through the phyllo without disturbing the layers.
- → Is it possible to add vegetables to the filling?
Sautéed mushrooms or spinach can be incorporated to enhance the flavor and add a vegetable component.
- → What is the best way to achieve a crispy top crust?
Brushing melted butter between each phyllo layer and on top before baking ensures a golden, crisp crust.