Chicken Bastilla Roman Italian Style
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Savory Pies
Servings: 10
Calories per Serving: 331.3
Description
This Chicken Bastilla Roman Italian Style recipe is a delightful fusion of flavors, combining the traditional elements of a savory pie with the rich taste of Italian cheeses and fresh ingredients. The flaky phyllo pastry, filled with a savory chicken mixture and creamy cheese, creates a comforting dish perfect for any occasion. Serve this tantalizing pie as a main course at your next gathering or family dinner, and enjoy the delightful compliments that follow.
Ingredients
| Quantity | Ingredient |
|---|---|
| 10 sheets | Phyllo pastry |
| 2 1/4 cups | Ricotta cheese |
| 1 cup | Mozzarella cheese |
| 1/2 cup | Provolone cheese |
| 1/3 cup | Romano cheese |
| 1 | Egg |
| 1/8 tsp | Salt |
| 1/3 tsp | Fresh nutmeg |
| 1/4 cup | Butter (melted) |
| 1 | Onion (chopped) |
| 1 | Zucchini (sliced) |
| 3-5 tsp | Crushed red pepper flakes |
| 1/4 tsp | Black pepper |
| 1/4 cup | Green pepper (chopped) |
| 1 clove | Garlic (minced) |
| 1 lb | Boneless chicken breast (cooked) |
| 1/4 cup | Sun-dried tomatoes (chopped) |
| 1/4 cup | Italian parsley (chopped) |
| 1/4 cup | Fresh basil (chopped) |
| 1/2 cup | Tomato sauce |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 331.3 |
| Total Fat | 21.7 g |
| Saturated Fat | 12.6 g |
| Cholesterol | 88.2 mg |
| Sodium | 511.5 mg |
| Total Carbohydrates | 17.4 g |
| Dietary Fiber | 2 g |
| Sugars | 2.6 g |
| Protein | 17.5 g |
Instructions
-
Prepare the Filling:
- Begin by heating approximately 1 tablespoon of olive oil in a frying pan over medium heat. Add the crushed red pepper flakes to the oil, allowing them to infuse their flavor.
- Next, add the chopped onion to the pan and sauté for about 1 minute until it becomes translucent.
- Introduce the sliced mushrooms, green pepper, yellow pepper, and red pepper to the pan. Cook this mixture for an additional 2-3 minutes, allowing the vegetables to soften slightly.
- Add the zucchini to the mixture and cook for 1 more minute, stirring occasionally.
- Incorporate the minced garlic and the cooked boneless chicken breast (chopped into bite-sized pieces), stirring everything together for about 1 minute until the chicken is heated through.
- Toss in the chopped sun-dried tomatoes, Italian parsley, and fresh basil, mixing well to combine all the ingredients.
- Pour in the tomato sauce and season the mixture with salt and black pepper to taste. Allow the filling to simmer on low heat for about 10 minutes. The aim is to soften all the ingredients slightly, so they meld together. Once done, remove the pan from heat and let it cool to room temperature.
-
Prepare the Cheese Mixture:
- In a separate bowl, combine the ricotta cheese, provolone cheese, mozzarella cheese, and romano cheese. Add the beaten egg, salt, pepper, and fresh nutmeg to the bowl. Mix everything well until it is fully combined and smooth.
-
Assemble the Bastilla:
- Preheat your oven to 350°F (175°C).
- Take a 10-inch springform pan and brush it lightly with some of the melted butter. Lay down the first sheet of phyllo pastry, allowing the edges to hang over the sides of the pan.
- Repeat this process with about 6 more sheets of phyllo, brushing each layer with melted butter before adding the next. This creates a beautiful, flaky crust.
- Spread the cheese mixture evenly over the bottom of the phyllo pastry layer.
- Spoon the chicken filling over the cheese mixture, spreading it out evenly to ensure every bite is flavorful.
- Carefully bring the overhanging edges of the phyllo pastry up over the filling, encasing everything inside. If any phyllo sheets tear, don’t worry; you can patch them with additional pieces.
- For a decorative touch, use any remaining phyllo to create a flower shape by scrunching it and placing it on top of the enclosed pie. Brush this final layer with any leftover melted butter.
-
Bake the Bastilla:
- Place the prepared bastilla in the middle rack of the preheated oven. Bake for about 40 minutes, or until the pastry is golden brown and flaky. The aroma filling your kitchen will be irresistible!
- Once baked, remove the bastilla from the oven and allow it to cool slightly in the pan. Carefully release the sides of the springform pan and remove the bastilla. Let it cool for a few more minutes before slicing it into wedges.
-
Serve:
- Serve the Chicken Bastilla warm, garnished with additional fresh herbs if desired. This dish pairs wonderfully with a simple green salad or roasted vegetables. Enjoy the delightful flavors and textures of this savory pie, a sure hit at your next meal!
This Chicken Bastilla Roman Italian Style recipe blends traditional and modern culinary elements to create a dish that is not only delicious but also visually appealing. Make sure to savor every bite, as this dish encapsulates the essence of Italian cooking with a twist of comfort food. Whether you are hosting a dinner party or simply looking to treat yourself, this savory pie will impress and satisfy.
