Save to Pinterest My sister sent me a video of the sweet phyllo crinkle cake last spring, and I watched it loop three times before I thought, why not savory? I had leftover chicken in the fridge and a box of ditalini I kept forgetting to use. The idea felt a little wild, but I buttered the first sheet of phyllo and started scrunching. An hour later, I pulled a golden, crackling cake out of the oven, and it tasted like the best parts of lasagna and spanakopita had a conversation. My husband took one bite and asked if I could make it again that weekend.
I made this for a potluck at work once, and people kept asking if I ordered it from somewhere. One coworker, who usually brings store-bought cookies, leaned in and asked for the recipe twice. I realized then that this dish has a kind of quiet showmanship. It does not need garnishes or explanations. You just set it on the table, slice into those crinkled layers, and let people see the cheesy, pasta-studded filling for themselves. It became my go-to whenever I wanted to cook something that felt special without spending all day in the kitchen.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it is already seasoned and saves you from boiling and shredding from scratch.
- Ditalini pasta: These little tubes hold onto the custard beautifully, but you can swap in orzo or small shells if that is what you have.
- Ricotta cheese: Choose whole-milk ricotta for creaminess, the low-fat kind can turn grainy when baked.
- Mozzarella and Parmesan: Mozzarella gives you stretch, Parmesan brings the salty depth, and together they make the filling taste like comfort.
- Fresh parsley: Do not skip this, it cuts through the richness and makes every bite feel a little brighter.
- Phyllo dough: Thaw it overnight in the fridge so the sheets do not tear, and keep a damp towel over them while you work.
- Melted butter: Brush it on generously, this is what turns the phyllo golden and crackling.
- Eggs, milk, and cream: This custard soaks through the layers and binds everything together as it bakes.
Instructions
- Get the oven ready:
- Preheat to 375 degrees and grease your baking dish well, especially the corners where phyllo likes to stick.
- Make the filling:
- Toss the chicken, pasta, cheeses, parsley, and seasonings in a big bowl until everything is evenly coated and smells garlicky. Taste it and adjust the salt, this is your chance to get it right.
- Prep the phyllo:
- Unroll the sheets and cover them with a damp towel immediately, they dry out faster than you think. Lay one sheet flat, brush it with butter, then gently scrunch it into loose accordion folds.
- Build the base:
- Arrange eight scrunched phyllo sheets side by side in the dish, letting them overlap slightly to cover the bottom. They do not have to look perfect, the charm is in the crinkles.
- Add the filling:
- Spoon the chicken mixture over the phyllo and spread it evenly, pressing down just a little so it settles into the folds.
- Top it off:
- Scrunch and butter the remaining eight phyllo sheets, then lay them over the filling in the same loose, crinkled style. Brush the top with any leftover butter.
- Pour the custard:
- Whisk the eggs, milk, cream, salt, and pepper together, then pour it slowly over the whole thing. Let it soak in for a minute before sliding it into the oven.
- Bake until golden:
- It needs about 35 to 40 minutes, and you will know it is done when the top is deeply golden and crisp. Let it rest for ten minutes before cutting, or the custard will run everywhere.
Save to Pinterest The first time I served this to my in-laws, my mother-in-law ate two pieces and asked if I could teach her how to scrunch phyllo. We stood in my kitchen the next afternoon, buttering and folding sheets together while she told me stories about her own mother making tyropita. That is when I realized this recipe is not just about dinner. It is about the conversations that happen while your hands are busy, the way food becomes a reason to slow down and share something small and true.
How to Store and Reheat
Leftovers keep covered in the fridge for up to three days, and they reheat beautifully in a 350-degree oven for about 15 minutes. I do not recommend the microwave because the phyllo loses its crispness and turns soft. If you want to make it ahead, assemble everything up to the custard step, cover tightly, and refrigerate for up to 24 hours. Pour the custard right before baking, and add five extra minutes to the oven time if it is going in cold.
Variations to Try
I have folded in sauteed mushrooms and spinach when I wanted something a little more vegetable-forward, and it worked perfectly. You could also swap the chicken for cooked turkey or even crumbled sausage if you are feeling bold. One friend made a version with pesto stirred into the ricotta, and she said it tasted like summer. The structure is forgiving, so let your fridge and your mood guide you.
Serving Suggestions
This cake is rich enough to stand on its own, but I like to serve it with a simple arugula salad dressed in lemon and olive oil. The peppery greens and bright acid cut through the creaminess in a way that feels balanced. If you are feeding a crowd, slice it into smaller squares and serve it as an appetizer with toothpicks. It also pairs well with a crisp white wine like Sauvignon Blanc, something that has enough acidity to refresh your palate between bites.
- Garnish with extra parsley or a sprinkle of flaky salt right before serving.
- Offer a small dish of crushed red pepper on the side for anyone who likes heat.
- Serve it warm, not piping hot, so the flavors have a chance to settle and come through clearly.
Save to Pinterest This recipe taught me that some of the best dishes come from asking what if instead of following the rules. I hope it becomes one of those recipes you make on a quiet Sunday, or when you want to surprise someone without spending all day in the kitchen.
Recipe FAQ
- → What type of pasta works best in this dish?
Small pasta like ditalini holds well in the filling, blending smoothly with shredded chicken and cheese.
- → How can I keep the phyllo crisp during baking?
Brush each phyllo sheet with melted butter and scrunch gently to create air pockets that bake crisp and golden.
- → Can I prepare this dish ahead of time?
Assemble the layers in advance and refrigerate before baking to save time on serving day.
- → What herbs complement this layered chicken and pasta bake?
Fresh parsley and dried oregano add brightness and depth to the creamy filling.
- → Is there a good beverage pairing for this dish?
A crisp white wine like Sauvignon Blanc pairs well with the creamy, savory flavors.