If you’re looking for a versatile recipe that works for lunch or dinner, these stuffed phyllo pastries are perfect. They’re quick to make — about 30–40 minutes from start to finish — and don’t require any kneading or an oven, which makes them ideal for busy days.

In this recipe, I used chicken breast as the main protein, complemented by colorful bell peppers. The combination of crispy phyllo on the outside and a juicy, flavorful filling makes each bite really satisfying. Packed with protein and veggies, these pastries give you plenty of energy to power through a long workday. I often pair them with a little green salad when taking them to work.

But they’re also perfect for a cozy weekend dinner with the family — I like to serve them alongside chicken soup and a broccoli salad for a complete meal. And if you’re hosting a game day, they’re a hit too: just cook them up and enjoy with some nachos for a fun, easy snack.

I was inspired to make this recipe by a friend, and it quickly became a favorite for its simple preparation and delicious flavor.

Whether you’re preparing a family meal, a casual lunch, or a cozy evening snack, these pastries are a protein-packed, veggie-enhanced treat that everyone will enjoy.

Let’s get started and see how to make these delicious pastries!

Pan-Fried Chicken and Cheese Phyllo Pastries

Recipe by Salvia

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Crispy pan-fried phyllo pastries filled with seasoned chicken, peppers, onions, and melted mozzarella and cheddar cheeses.

Ingredients

For the Filling:
1 tablespoon butter
1 boneless, skinless chicken breast, cut into thin strips
1/2 onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
For the Pastries:
8-10 sheets of phyllo dough
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3-4 tablespoons butter, melted (for cooking)

Directions

Prepare the Filling:
In a large skillet over medium heat, melt 1 tablespoon of butter.
Add the chicken strips and season with salt, pepper, and curry powder.
Cook until the chicken is golden and fully cooked, about 5-7 minutes.
Remove the chicken and set it aside.
In the same skillet, add the chopped onion and bell peppers.
Sauté for 3-5 minutes until the vegetables are soft. Return the chicken to the pan and mix everything together.
Assemble the Pastries:
– Lay a single sheet of phyllo dough flat on your work surface.
– Cut the sheet in half lengthwise to create two long, thin rectangles.
– Take one of these rectangles and place a spoonful of the chicken, vegetable, and cheese filling on one end.
– Take one of these layered strips. Place a spoonful of the chicken and vegetable mixture near one end. Sprinkle generously with both mozzarella and cheddar cheeses.
– Fold the sides of the phyllo strip over the filling.
– Then, tightly roll the dough from the filled end towards the other end to form a neat, compact pastry.
– Repeat this process with the remaining layered phyllo strips and filling until all are used.
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Cook the Pastries:
Melt 3-4 tablespoons of butter in a large skillet over medium heat.
Place the pastries in the skillet, seam-side down, making sure not to overcrowd the pan.
Cook for 2-3 minutes per side, or until they are golden brown and crispy.
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Serve the pastries immediately while hot.

Easy Meat Swaps for Phyllo Pastries

Phyllo dough is one of those ingredients I love keeping on hand because it’s so versatile. You can fill it with just about anything, and it always turns into something golden, crispy, and delicious. In this recipe I used chicken, but honestly, you can swap it out with whatever cooked meat you have at home and it will still taste amazing.

Here are a few ideas you might enjoy:

Ground Beef or Lamb
This is probably the most common filling for phyllo pastries — you might have seen it called Börek or Samsa. Just cook the meat with onions and peppers, then season with spices like cumin, allspice, or even a tiny pinch of cinnamon to give it that cozy, savory flavor.
Turkey
If you’re looking for something a bit lighter, ground turkey or shredded turkey breast works just as well as chicken. It picks up the same seasonings beautifully, so it’s an easy switch.
Shredded Pork
Leftover pulled pork is another great option. Mix it in with the veggies and a little cheese, and you’ll have a filling that’s hearty and full of flavor.

A little tip: whatever meat you use, just make sure it’s fully cooked and that the filling isn’t too wet before wrapping it in the phyllo. That way your pastries come out nice and crisp instead of soggy.

That’s what I love most about recipes like this — they’re flexible, and you can play around with flavors depending on what you have on hand.