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Chicken & Ricotta Phyllo Bundles

    Wrapping dishes in phyllo pastry can give a sense of elegance to the humblest recipe. Here, the delicate texture of ricotta and the bold flavour of oregano highlight the deeper flavour of chicken thighs in this Mediterranean-inspired dish.
    Serves: 8
    Prep Time: 20 min
    Cook Time: 45 min


    8 boneless, skinless chicken thighs
    ½ pkg phyllo dough, spelt or whole wheat, if available
    ¼ cup white wine
    2 tbsp lemon juice
    3 cloves garlic, minced
    2 tsp oregano, dried
    ½ tsp black pepper, freshly ground
    ¼ tsp salt
    ½ lb low-fat ricotta cheese
    1 egg, medium, beaten
    2 tbsp Parmesan cheese, grated
    2 tbsp parsley, fresh, minced
    2 tbsp olive oil
    1 tbsp butter
    ½ tsp paprika

    Food Safety

    Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


    1. Place frozen phyllo dough in refrigerator for 7-8 hours to thaw overnight. Let stand at room temperature 2 hours before using. Preheat oven to 350°F (175°C).

    2. Make the stuffing by combining white wine, lemon juice, garlic, oregano, pepper, salt, ricotta cheese, egg, parmesan cheese and minced parsley.

    3. Melt butter in small bowl in microwave and whisk in olive oil.

    4. To make each bundle take one sheet of phyllo and brush the butter/olive oil mixture on it, then fold it in half on a dry work surface. Keep the remainder of the phyllo covered with damp towel to prevent drying out. Centre a chicken thigh on phyllo about 2-inches (5 cm) from short edge. Place ⅛ of the stuffing mix on chicken and pat down using fingers. Fold phyllo edges over chicken and roll up. Place, seam side down, on a baking sheet sprayed with vegetable oil spray.

    5. Brush the tops of the bundles with butter/oil. Sprinkle with paprika. Bake in a preheated oven for about 45 minutes or until golden and chicken is no longer pink inside.

    Nutrition Info

    Per 165 g serving Amount
    Protein24 g
    Fat14 g
    Saturated Fat5 g
    Carbohydrate19 g
    Cholesterol110 mg
    Sodium230 mg
    Per 165 g serving % Daily Value
    Vitamin A8
    Vitamin C10
    Vitamin B618
    Vitamin B1225