Savory chicken cake

Name: Savory chicken cake - Dumitrana D.
Ingredients: a boneless chicken breast; 2 bunches of fresh dill; 2 bunches of green onions; 2 bunches of green garlic; 1 bunch of parsley; 1 bunch of lovage; 3 eggs; salt; pepper; olive oil; 2 fresh pastry sheets; sesame

Appetizers - Savory chicken cake by Dumitrana D. - Recipia

I made this savory cake variant for the first time when I was craving a meat loaf but didn't want to deal with organ meats. Chicken breast is easier to work with, and the combination with fresh herbs really enhances the flavor. I also didn't hold back on the phyllo dough, even though it wasn't part of the initial plan – I used it to keep the mixture compact and to add a slightly crispy layer on the outside. Quick Info Total time: approx. 1 hour and 30 minutes Preparation time: 30 minutes Baking time: 1 hour Servings: 8 slices Difficulty: easy Recipe type: savory appetizer, suitable for festive platters or picnics Ingredients - 1 deboned chicken breast (or regular chicken if you don't have hen available) - 2 bunches of fresh dill - 2 bunches of green onions - 2 bunches of green garlic - 1 bunch of parsley - 1 bunch of lovage - 3 eggs - salt, to taste - pepper, to taste - olive oil (for greasing the pan and a little on top) - 2 sheets of fresh phyllo dough - sesame seeds, for sprinkling on top Preparation Steps 1. Wash the chicken breast, then chop it finely with a knife. I didn't use a meat grinder; the texture is nicer when done by hand. 2. Wash all the herbs well: dill, green onions, green garlic, parsley, and lovage. Chop everything fairly finely. 3. In a large bowl, combine the meat and herbs. Crack the 3 eggs on top, add salt and pepper to taste. Mix everything well with your hands or a wooden spoon until you have a homogeneous mixture. 4. Set the mixture aside for 10 minutes. This allows the flavors to meld and the texture to bind. 5. Prepare a loaf pan or rectangular baking dish. Grease the entire surface with a bit of olive oil (using a brush or your hand, just enough to prevent sticking). 6. Place the two sheets of phyllo dough in the pan, one on top of the other, with the edges extending well beyond the sides of the pan. 7. Spoon the meat mixture into the pan over the phyllo, leveling it out as evenly as possible. 8. Fold the edges of the phyllo dough over the mixture to cover it completely. If it doesn't cover perfectly, that's okay. 9. Lightly drizzle the top with a bit of olive oil, just enough to prevent the dough from drying out while baking. 10. Place the pan in the preheated oven (medium heat). Bake for about an hour, until the phyllo is golden brown and the mixture is set (the center should not be runny). 11. Remove the pan from the oven. Wait 10 minutes for it to cool slightly. 12. Carefully invert the loaf onto a platter or wooden board to prevent it from steaming and becoming soggy. 13. Sprinkle a bit of sesame seeds on top while it's still warm so they stick. 14. Allow it to cool completely, then refrigerate for at least an hour before slicing. Chilling it makes for neater slices. Why I Make This Recipe Often It's quick to assemble, doesn't require many dishes, and the result is filling and versatile. It keeps well in the fridge for a few days, so I can use it for breakfast or as part of an appetizer platter when I have guests. Since it doesn't contain organ meats, it's a hit with everyone in the family. Tips and Variations Tips - Fresh herbs really make a difference in flavor, especially in spring. - Let the loaf cool completely before slicing; otherwise, it will crumble. - If you feel there's too much greenery, you can reduce it a bit, but don't skip it altogether. Substitutions - If you don't have hen breast, you can use regular chicken breast. - Olive oil can be replaced with any other vegetable oil. - Fresh phyllo sheets can also be substituted with store-bought ones, but they should be thin. Variations - You can add some finely chopped chicken liver if you want a flavor closer to traditional meat loaf. - For a heartier version, add 2-3 tablespoons of sour cream to the mixture. - If you don't have lovage, you can omit it, but the flavor will be milder. Serving Ideas - Sliced thinly like meat loaf, served on an appetizer platter. - With a side of green salad or pickles. - It's also good cold, packed for a picnic or lunch at work. Frequently Asked Questions 1. Can I use only chicken, not hen? Yes, you can use chicken breast without any problems. The taste difference is minimal. 2. Do I have to use all types of herbs? It's not mandatory, but the more herbs you use, the fresher the flavor. If you can't find lovage or green garlic, use what you have. 3. Can I put the phyllo sheets only on the bottom of the pan? Ideally, you should use them to cover the top as well, but if you prefer, you can leave the loaf uncovered. The phyllo will protect the filling and provide a nice crust. 4. How do I know if it's fully baked? Check if the edges of the phyllo are golden brown and the center is firm to the touch. If it's soft or runny, bake for another 10-15 minutes. 5. Can I make it a day in advance? Yes, it's actually easier to slice when it's completely cooled. Keep it covered in the fridge. Nutritional Values (estimates) One slice of loaf (out of 8): approximately 140-160 kcal Protein: 13-15 g Fat: 6-8 g Carbohydrates: 6-7 g Values depend on how much greenery you use and how much oil remains on the finished product. It's a fairly balanced recipe in terms of protein, with moderate fats, especially if no cheeses or other add-ins are included. Storage and Reheating The savory loaf keeps best in the fridge, wrapped in foil or in a container, for up to 3 days. I do not recommend reheating it in the oven, as the phyllo will dry out. It can be left at room temperature for 15-20 minutes before serving if you want it to be less cold. The slices can be placed directly on a plate; they won't become hard in the fridge.

Preparation

We wash the meat and chop it finely. We wash the greens and chop them the same way. We use a bowl in which we put all the chopped ingredients and spices. We mix well and set aside for 10 minutes. We take a rectangular baking dish, grease it with a little olive oil, and place the two sheets of pastry, leaving the edges hanging out. We spread the meat mixture over the sheets using a spoon and level it nicely. We cover it with the edges of the pastry sheets and sprinkle a bit of olive oil. We put it in the preheated oven and let it bake for about an hour at medium heat. After it’s baked, we take it out of the oven, let it rest for a few minutes, and then turn the loaf onto a platter so it doesn’t get soggy in the pan. We sprinkle a bit of sesame. We let it cool completely and put it in the fridge until serving. The intention was to use chicken liver as well, but that will be for next time. Use fresh greens, even if you might have some in the freezer; the aroma of fresh ones cannot be compared.

Savory chicken cake

Preparation

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