Baked Chicken Brik
🛒 Ingredients
- Phyllo dough sheets 50 g · 150 kcal
- Cooked chicken breast, shredded 75 g · 124 kcal
- Boiled potato, mashed or diced 75 g · 65 kcal
- Onion, finely chopped 20 g · 8 kcal
- Fresh parsley, chopped 5 g · 2 kcal
- Shredded cheese (e.g., mozzarella or gruyere) 30 g · 99 kcal
- Large egg 50 g · 78 kcal
- Olive oil 5 g · 45 kcal
- Ground turmeric 0 g · 0 kcal
- Ground cumin 0 g · 0 kcal
- Black pepper 0 g · 0 kcal
👨🍳 Instructions
- Preheat your oven to 190°C (375°F) and lightly grease a baking sheet. In a large bowl, combine the shredded cooked chicken, mashed potato, finely chopped onion, fresh parsley, shredded cheese, ground turmeric, ground cumin, and black pepper; mix well.
- Lay two sheets of phyllo dough on a clean surface, overlapping slightly and brushing lightly with olive oil in between. Place about 1/4 cup of the chicken mixture near one edge of the phyllo dough, then make a small well in the center of the filling and crack an egg into it.
- Carefully fold the phyllo dough over the filling to create a triangular or rectangular packet, sealing the edges well. Repeat with the remaining phyllo sheets and filling. Brush the tops of the formed briks with a little more olive oil.
- Arrange the briks on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy. Serve immediately with a wedge of lemon, if desired.
