Save My cousin showed me a video of a sweet phyllo crinkle cake late one night, and by morning I was standing in my kitchen wondering if I could turn it savory. I had leftover roast chicken in the fridge, a box of ditalini, and a wild idea. An hour later, I pulled out something golden and impossibly crispy that my family still asks me to make every month. This dish became proof that the best recipes start with curiosity and a little courage.
The first time I served this, my neighbor thought I'd ordered takeout from some fancy bistro. I watched her take a bite and pause, trying to place the textures, the way the cheese pulled and the phyllo cracked under her fork. She asked for the recipe before she finished her slice. That moment taught me that fusion cooking isn't about following rules, its about trusting your instincts and being willing to surprise people.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, but any tender cooked chicken works. I shred mine by hand so the pieces stay chunky and catch the custard.
- Cooked ditalini pasta: These little tubes trap pockets of cheese and custard. Cook them just shy of al dente because theyll soften more in the oven.
- Ricotta cheese: Use whole milk ricotta for creaminess. I once tried low-fat and regretted it immediately.
- Shredded mozzarella cheese: This is what gives you those glorious cheese pulls. Freshly shred your own if you can.
- Grated Parmesan cheese: The salty, nutty backbone of the filling. Don't skip it.
- Fresh parsley: Adds a pop of color and a hint of freshness that balances the richness.
- Garlic powder and dried oregano: Simple seasonings that make the filling taste like home.
- Phyllo dough: Thaw it overnight in the fridge, never in the microwave. Patience here prevents tearing.
- Unsalted butter, melted: The key to golden, crispy layers. I keep a small bowl and brush ready.
- Eggs, whole milk, and heavy cream: Together they create a custard that binds everything and turns custardy soft in the center.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 375 degrees and generously grease your baking dish. A good coat of butter prevents sticking and adds flavor to the edges.
- Mix the Filling:
- Combine the chicken, pasta, all three cheeses, parsley, and seasonings in a large bowl. Taste it and adjust the salt, this is your chance to get it right.
- Scrunch the Bottom Phyllo Layers:
- Lay out one sheet, brush it with melted butter, then gently gather it into loose accordion folds. Place it in the dish and repeat with seven more sheets, covering the bottom completely.
- Add the Filling:
- Spoon the chicken mixture evenly over the phyllo base. Press it down gently so it settles into the folds.
- Top with More Scrunched Phyllo:
- Repeat the scrunching process with the remaining eight sheets, layering them on top. Brush the surface with any leftover butter until it glistens.
- Pour the Custard:
- Whisk together the eggs, milk, cream, salt, and pepper, then pour it slowly over the entire cake. Let it soak in for a minute before transferring to the oven.
- Bake Until Golden:
- Bake for 35 to 40 minutes until the top is deeply golden and crisp. The custard should be set but still slightly wobbly in the very center.
- Cool and Slice:
- Let it rest for ten minutes so the layers settle. Cut into squares and watch the steam rise.
Save I made this for a potluck once and someone asked if it was a pie or a casserole or something else entirely. I just smiled and said it was whatever they wanted it to be. That's the magic of this dish, it defies categories and starts conversations, and by the time people finish eating, they stop asking questions and start asking for seconds.
How to Store and Reheat
Cover leftovers tightly with foil and refrigerate for up to three days. Reheat individual portions in a 350-degree oven for about 15 minutes to bring back the crispness. Microwaving works in a pinch, but you'll lose that signature crunch on top.
Flavor Variations to Try
Stir in sauteed mushrooms or wilted spinach for extra vegetables. Swap the chicken for turkey or even cooked sausage if you want a richer, meatier filling. A pinch of crushed red pepper in the custard adds a gentle heat that wakes everything up.
Serving Suggestions
This pairs beautifully with a simple arugula salad dressed in lemon and olive oil. The peppery greens cut through the richness and make the meal feel complete. A crisp Sauvignon Blanc or a light Pinot Grigio is perfect alongside.
- Serve it as a main course with a side of roasted vegetables.
- Cut it into smaller squares for an elegant appetizer at your next gathering.
- Pack leftovers for lunch, they travel well and taste even better the next day.
Save This recipe taught me that inspiration can come from anywhere, even a late-night scroll through social media. Trust your instincts, play with your food, and don't be afraid to make something no one's ever seen before.
Recipe FAQs
- → What type of pasta works best for this dish?
Small-shaped pasta like ditalini holds the creamy filling well and fits nicely within the phyllo layers.
- → How should I handle phyllo dough to prevent tearing?
Keep phyllo covered with a damp towel while working to maintain moisture and brush each sheet with melted butter for flexibility.
- → Can I prepare this dish in advance?
Yes, assemble it ahead of time and store refrigerated; bake just before serving for the best crisp texture.
- → What cheeses enhance the flavor here?
A combination of ricotta, mozzarella, and Parmesan adds creaminess, melt, and a savory bite, balancing texture and taste.
- → Are there any suitable additions for extra flavor?
Sautéed mushrooms or fresh spinach blend well into the filling, adding earthy depth and vibrant color.