With flavorful turmeric rice and a hot yogurt sauce, halal cart chicken is seasoned heavily. The ideal street food recipe from New York City.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 9 |
| Yield: | 8 to 10 servings |
Ingredients
- 5 cups chopped mixed vegetables
- 1 egg
- 2 tablespoons olive oil, divided
- 1 clove garlic, chopped
- ½ cup crumbled feta cheese
- 1 tablespoon melted butter
- salt and pepper to taste
- dried dill weed to taste
- onion powder to taste
- 8 sheets phyllo dough
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch casserole dish with olive oil.
- Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
- Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
- Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
- Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
- Bake in preheated oven for 30 to 35 minutes.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 297 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Great! I used potatoes, carrots, peas, and onions as my veggies (and of course, nix the onion powder if you add onions). Also, used freah dill instead of powdered. Remember to add more fresh herbs for the same taste as a concentrated powder!
This was good! Used up a ton of leftover veggies I had and wasn’t sure what to do with. I used broccoli, cauliflower, potatoes, carrots and celery. I was a little confused on how the phyllo was supposed to go at the end. I did what I thought was right and had a big spot in the middle with no phyllo, so I took four more sheets and just laid them over the top and tried to tuck them in as good as possible. This turned out really good and I’m really glad I used the extra phyllo. Yum!
Easy and delicious!
I used different kind of cheeses Perfect!
Didn’t like this at all. My husband tried to eat it to be nice, but we just ended up throwing the whole thing out!
The tase was great, I used 1 onino,1 sweet bell pepper and 3/4 lb of fresh green beans, 2 cloves of garlic and about 1 cup of leftover rotisserie chicken. Instead of steaming I sauteed everything first until almost done, then proceeded as written. My only complaint is that the phyllo dough didnt really have the texture I thought it would. The top layer was brown an flaky but the rest was like eating a stack of newspaper. Next time I will try to use a little butter or oil between the layers and see it that helps.
Boring! Just bland and boring. I upped the egg to 2 and dumped a ton of feta in there along with heavy dosages of dill and onion powder….still bland.
yummy. I read the reviews and added another egg, about 7 cups of vegetables (broccoli, zuchinni, green onion, carrots) and probablly about 1 cup of feta because I wanted to use up the rest of the container and it was delicious. A definite make again for me. Thanks for posting.
So, so good! my husband asked me to make it for his parents when they came for dinner.
I couldn’t understand how reviewers could find this recipe bland with garlic, onion powder and feta, but it was. Maybe it depends on the mix of vegetables. I used eggplant, zucchini and broccoli, two of which admittedly don’t have particularly distinctive or strong flavors. I used probably more than twice the amount of vegetables and also doubled the egg mixture to compensate as others did and thought I had “dumped” in enough extra seasoning, including the dill and even oregano. Still disappointing flavor-wise, although my family disagreed with me. Steaming also doesn’t impart any flavor, as sauteing would, but I liked the idea of not adding extra fat, so am not inclined to change that technique. I think the basic concept is promising though, and would try it again with even more and stronger seasoning. I didn’t have the patience to let the filo completely defrost and paid the price of the sheets breaking. I used pieces for the bottom anyway and that worked, and had large enough portions to hang over the sides of the pan and fold over the top anyway. Just didn’t put them across the entire bottom of the pan. Next time, I’ll wait longer or take the filo out of the freezer sooner!
I was looking for a way to use some leftover Phyllo dough and found this yummy recipe! It was a great hit with my kids! It looked really yummy and smelled so good too! I used zucchini, celery, carrots, broccoli, onion and tomato… I used lots of veggies so doubled the egg mixture and I also added some chicken, ricotta cheese, parmesan cheese and mozzarella (instead of the feta because I didn’t have any) in the mixture. I took it out of the oven with 10 minutes left and topped it with parmesan and more mozzarella cheese and chopped tomatoes! Then put it back in for the last 10 minutes to melt, brown and get toasty good. Yummy!
Too feta tasting. Leftovers were very soggy.
I made this for the first time when a vegetarian family came for dinner. they loved it and asked for the recipe! I also added more vegetables and cheese. You could add cut up chicken breast as well
My family really enjoyed this recipe – and I forgot the dill weed! I will try again, seems you could make it a different recipe each time with different veggies. Oh, I also put many more veggies in and doubled the egg/feta mixture. Thanks!
This was a fantastic meat-free meal to have, and very quick to put together. Next time I would add some more herbs and maybe a feta cheese with a flavour through it.
Very good base for whatever vegetables you want to use.. I used zucchini, mush, onions, chopped steamed brocolli and it turned out fantastic. .. This will be a staple in my house. I also ommitted feta and used Spanish cheese instead. AND, I used 4 beaten eggs and baked for 40 minutes.
Lacking in taste. Would add more feta, some spinach, & a squeeze of lemon.
For my veggies I used Mediterranean flavors: eggplant, mushrooms, zucchini, green onion, spinach, and red bell pepper. My spinach was fresh, so I rinsed it, blanched it, and chopped it before mixing it in with the rest of the veggies. I sauteed all the veggies together, adding a little oregano and lots of basil. I used about 3/4 C feta, plus a couple tablespoons grated Asiago since I had it. This turned out very well – at a work potluck the pan was cleaned out in the first 20 minutes, and to many compliments. I will definitely do this one again.
To be honest..i didn’t like the way this turned out at all. It was very bland and need some sort of “kick” and it also needs more vegetables than the recipe asks for. i don’t think i will make this recipe again. :X
This tasted a little bland. I think a creamier cheese would have helped.
I made lots of modifications because I used what I had on hand. (1) For the 5 cups of veggies I used an 8oz bag of spinach roughly chopped, 6 md. Cremini mushrooms chopped, 1/3 onion finely chopped (omitted powder), and 1/2 cup cooked brown lentils. (2) Used 1 Tbsp fresh oregano instead of dill. (3) I fried the onion and mushrooms, then added the spinach and covered until it wilted. I drained and squeezed the veggie mixture. (4) I used way more phyllo sheets than asked for, and created lots of layers with olive oil between every two sheets. Loved it!! Great flavour.