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This recipe uses phyllo pastry making it an easy and fun recipe!
Serves: 6
Cook Time: 25 min



1 lb ground chicken
3 ½ cups mushrooms, chopped (mix of Cremini, Shitaki and button )
2 cups Spanish onion, chopped
4 tbsp garlic cloves, chopped
1 medium sweet red pepper, diced
1 tbsp fresh oregano, chopped
½ cup chicken broth
salt, to taste
3 egg whites
½ cup low-fat, feta cheese, crumbled


4 phyllo pastry leaves
cooking spray
30 fresh sage leaves
1 tbsp fresh thyme, leaves removed from stems

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. Pre-heat oven to 375°F (190°C).

  2. Whisk egg whites into chicken broth.

  3. Spray with cooking spray, a large deep skillet and heat to high.

  4. Spread mushrooms and onions out in pan and allow the onion to sweat (release juices). Then begin stirring and mixing to brown all. Cook 5 minutes stirring to avoid sticking. Remove mixture from pan when onion is transparent and set aside.

  5. Spray pan again and heat to high. Add the ground chicken and break up as it cooks. Add garlic mixing well, continue to stir and break up chicken. Brown for approximately 5 minutes. Add red pepper and the chicken broth, turning well into meat mixture. Lower to med-high and stir occasionally until chicken is fully cooked (no longer pink). Stir in fresh oregano, mushroom –onion mixture and cubed Feta cheese. Set aside to cool while preparing the shell.

  6. Prepare shell on a foil lined cookie sheet which has been sprayed with cooking spray. Open phyllo package and carefully remove 4 sheets. While working each sheet, completely cover remaining sheets with plastic wrap to avoid drying of pastry.

  7. Place one sheet of phyllo on cookie sheet and spray it to edges with cooking spray. Arrange sage leaves over sheet to edges. Place second sheet of phyllo over this layer and spray to edges with cooking spray. Lay third sheet over second and spray completely. Arrange thyme leaves over sheet and cover with fourth sheet.

  8. Spray sheet and spoon chicken mixture in middle of sheet. Gather edges around mixture, loosely folding. Spray the wide, draped phyllo edge.

  9. Cook in middle of oven for 15 minutes at 375°F (190°C). Then, lower heat to 350°F (175°C) for 10 minutes until phyllo Is golden brown and filling is fully set.

  10. Remove from oven and let sit for 10 minutes before slicing into torte.