Name: Crispy Phyllo-Wrapped Chicken with Charred Sweet Potato & Mushroom Keftedes and Pepper-Yogurt Reduction
Prep time: 37 min
Cook time: 38 min
Total time: 75 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1.2 pounds chicken breast (cut into 4 equal portions); 3 sheets phyllo dough (thawed); 3 tablespoons olive oil (divided); 12 ounces mushrooms (finely minced); 1 large sweet potato (peeled and cut into 1-inch cubes); 1 red bell pepper (roasted, peeled, and chopped); 1 yellow bell pepper (roasted, peeled, and chopped); 3/4 cup Greek yogurt (full-fat); 2 tablespoons fresh oregano (finely chopped); 1 tablespoon fresh thyme (finely chopped); 1/2 cup panko breadcrumbs; 2 cloves garlic (minced); 1/4 cup grated Kefalotiri cheese; 2 tablespoons lemon juice; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; Salt and black pepper (to taste); 1 tablespoon butter (for mushroom mixture); 2 tablespoons water (for phyllo assembly)

Crispy Phyllo-Wrapped Chicken with Charred Sweet Potato & Mushroom Keftedes and Pepper-Yogurt Reduction

A modern Greek-inspired dish that deconstructs traditional keftedes into an elegant presentation. Tender chicken breast is wrapped in shattered phyllo and served alongside roasted sweet potato spheres, umami-rich mushroom patties, and finished with a silky pepper-yogurt reduction infused with Greek herbs. This fusion respects Greek traditions while embracing contemporary plating and cooking techniques.

75 min

Medium

4 servings

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Taste Profile

Sweet5/10

Salty6/10

Sour4/10

Umami8/10

Spicy2/10

🥄 Texture

The dish contrasts a very crisp, flaky phyllo shell with a juicy, tender chicken interior. Mushroom keftedes provide a golden, slightly crunchy exterior with a moist, meaty center, while the roasted sweet potatoes are caramelized and soft.

👃 Aroma

A warm, savory aroma dominated by sautéed mushrooms, garlic, and browned chicken, lifted by herbaceous notes of oregano and thyme. Background scents of roasted sweet pepper and a faint smoky paprika add sweetness and subtle smokiness to the perfume.

🍷 Pairs Well With

A crisp Sauvignon Blanc or dry Riesling — their bright acidity will cut through the yogurt and phyllo richness and complement the roasted peppers and herbs. For a red option, a light-bodied Pinot Noir with soft tannins also works well.

🥗 Side Dishes

Lemony arugula salad with shaved fennel, herbed couscous or quinoa, grilled asparagus or broccolini, and warm pita with extra yogurt or tzatziki for dipping.

Ingredients(19 items)

11.2 pounds chicken breast (cut into 4 equal portions)

23 sheets phyllo dough (thawed)

33 tablespoons olive oil (divided)

412 ounces mushrooms (finely minced)

51 large sweet potato (peeled and cut into 1-inch cubes)

61 red bell pepper (roasted, peeled, and chopped)

71 yellow bell pepper (roasted, peeled, and chopped)

83/4 cup Greek yogurt (full-fat)

92 tablespoons fresh oregano (finely chopped)

101 tablespoon fresh thyme (finely chopped)

111/2 cup panko breadcrumbs

122 cloves garlic (minced)

131/4 cup grated Kefalotiri cheese

142 tablespoons lemon juice

151 teaspoon smoked paprika

161/2 teaspoon ground cumin

17Salt and black pepper (to taste)

181 tablespoon butter (for mushroom mixture)

192 tablespoons water (for phyllo assembly)

Instructions

Pat chicken breasts dry and season generously with salt, pepper, and 1/2 teaspoon smoked paprika on both sides.

Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden but not fully cooked through. Set aside to cool slightly.

For the mushroom keftedes: melt butter in a pan and sauté minced mushrooms with garlic over medium heat for 8-10 minutes until all liquid evaporates. Stir in 1 tablespoon oregano, cumin, panko, Kefalotiri cheese, salt, and pepper. Form into 8 small patties (about 2 inches diameter). Refrigerate for 15 minutes.

Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20-22 minutes until caramelized and tender.

Prepare the pepper-yogurt reduction: blend roasted red and yellow peppers with Greek yogurt, lemon juice, remaining 1/2 tablespoon oregano, salt, and pepper until silky smooth. Set aside.

Lay out one phyllo sheet on a clean work surface. Lightly brush with water using a pastry brush. Crumple and layer the remaining 2 phyllo sheets in a random pattern on top, creating texture and brittleness. Cut into 4 equal rectangles.

Place each seared chicken breast in the center of a phyllo rectangle. Fold edges up and around the chicken, creating a rustic wrapped parcel. Place seam-side down on a parchment-lined baking sheet.

Bake phyllo-wrapped chicken for 12-14 minutes until phyllo is golden and crispy.

In the same skillet used for mushrooms, heat remaining oil over medium-high heat. Pan-fry mushroom keftedes for 3-4 minutes per side until golden and crispy.

To plate: spoon pepper-yogurt reduction in a swoosh across each plate. Arrange one phyllo-wrapped chicken portion, 2 mushroom keftedes, and a portion of roasted sweet potatoes on each plate. Garnish with fresh oregano and a light sprinkle of smoked paprika.

Serve immediately while phyllo is still crispy and components are warm.