Save to Pinterest My sister texted me a video of someone making a sweet phyllo crinkle cake, and I immediately thought, why not savory? That weekend I had leftover chicken in the fridge and half a box of ditalini, so I started scrunching phyllo sheets over a pan of cheesy pasta filling. The kitchen smelled like butter and garlic, and when I pulled it out of the oven, golden and crackling, I knew I had stumbled onto something special. My husband walked in, saw the pan, and asked if I had made lasagna. Close, I said, but crinklier.
I made this for a potluck once, and people kept asking if it was some traditional European dish. I just smiled and said it was inspired by the internet and a very full refrigerator. One friend went back for thirds and later asked for the recipe, admitting she thought phyllo was too fussy to work with. I told her the scrunching is forgiving, even fun, like crumpling paper but with butter.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, and the seasoning adds even more flavor to the filling.
- Cooked ditalini pasta: These little tubes hold onto the custard and cheese beautifully, but any small pasta shape works in a pinch.
- Ricotta cheese: Gives the filling a soft, creamy base that balances the sharper cheeses.
- Shredded mozzarella cheese: Melts into gooey pockets throughout the cake and helps bind everything together.
- Grated Parmesan cheese: Adds a salty, nutty depth that makes the whole dish taste richer.
- Fresh parsley: Brightens the filling and cuts through the richness with a hint of freshness.
- Garlic powder: A little goes a long way, and it distributes evenly without the risk of burning raw garlic.
- Dried oregano: Brings a subtle Italian vibe that ties the chicken and pasta together.
- Phyllo dough: Thaw it overnight in the fridge so it does not crack, and keep it covered with a damp towel while you work.
- Unsalted butter, melted: Brush it on generously because it is what makes the phyllo crisp and golden.
- Eggs: They bind the custard and give the cake structure as it bakes.
- Whole milk and heavy cream: Together they create a custard that soaks into the phyllo without making it soggy.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13 inch baking dish well. A little extra butter in the corners prevents sticking later.
- Mix the filling:
- Combine chicken, pasta, ricotta, mozzarella, Parmesan, parsley, garlic powder, oregano, salt, and pepper in a big bowl. Taste it and adjust the seasoning because this is your flavor foundation.
- Scrunch the bottom phyllo layers:
- Lay one phyllo sheet flat, brush with melted butter, then gently accordion fold it into loose waves. Nestle it into the dish and repeat with 7 more sheets, covering the bottom completely.
- Add the filling:
- Spoon the chicken mixture evenly over the scrunched phyllo. Press it down gently so it settles into the folds.
- Top with more phyllo:
- Scrunch and butter the remaining 8 sheets the same way, layering them over the filling until it is covered. Drizzle any leftover butter on top.
- Pour the custard:
- Whisk eggs, milk, cream, salt, and pepper, then pour slowly over the whole pan. Let it seep down into the layers for a minute before baking.
- Bake until golden:
- Slide it into the oven for 35 to 40 minutes. You will know it is done when the top is deeply golden and crisp, and the custard is set.
- Rest and serve:
- Let it cool for 10 minutes so the layers firm up. Cut into squares and watch the steam rise.
Save to Pinterest The first time I served this, my kids were skeptical because it did not look like normal dinner. But after one bite, my youngest said it tasted like the best parts of chicken pot pie and lasagna had a baby. That is now how we describe it to everyone, and honestly, she nailed it.
Make Ahead Tips
You can mix the filling up to a day ahead and keep it covered in the fridge. The phyllo is best assembled right before baking because it loses its texture if it sits too long. If you need to prep the whole thing in advance, assemble it without the custard, cover tightly with plastic wrap, and refrigerate for up to 4 hours. Pour the custard over right before it goes into the oven.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat individual portions in a 350°F oven for about 10 minutes to bring back the crispness. Microwaving works in a pinch, but the phyllo will soften. I have never frozen this because I worry about the texture, but if you try it, thaw it in the fridge overnight and reheat gently in the oven.
Variations and Swaps
This recipe is flexible once you understand the basic structure. Swap the chicken for turkey, or go vegetarian with sautéed mushrooms and spinach. You can use any small pasta, even orzo or broken spaghetti. If you want a little heat, stir in some crushed red pepper or diced jalapeños.
- Add cooked bacon or pancetta to the filling for a smoky twist.
- Mix in sun dried tomatoes or roasted red peppers for extra flavor.
- Top with fresh basil or arugula right before serving for a peppery finish.
Save to Pinterest This dish always makes me happy because it started as an experiment and became something my family requests by name. I hope it brings the same kind of surprise and comfort to your table.
Recipe FAQs
- → What type of pasta is best for this dish?
Ditalini pasta works well due to its small size, making it easy to mix with the chicken and cheeses, providing a balanced texture.
- → How do I keep the phyllo dough from drying out during preparation?
Cover the phyllo sheets with a damp towel while working to prevent them from drying and becoming brittle.
- → Can I prepare the chicken filling ahead of time?
Yes, you can mix the shredded chicken, pasta, cheeses, and seasonings in advance and refrigerate until ready to assemble.
- → What variations can add more flavor to the filling?
Try adding sautéed mushrooms, spinach, or a pinch of crushed red pepper for added depth and heat.
- → How should I store leftovers?
Cover leftovers tightly and refrigerate up to 3 days. Reheat gently to retain crispness of the phyllo layers.