Mediterranean Tortilla Chicken Pie
Total Time: 30–35 minutes
Servings: 4–6
This Mediterranean-style tortilla chicken pie is a quick, comforting, high-protein dish that works for breakfast, lunch, or an easy dinner. Layers of tortillas, tender chicken, cottage cheese, eggs, and cheddar bake into a golden, fluffy pie with a savory Mediterranean twist. It’s simple, affordable, and great for using leftover chicken. The cottage cheese keeps it light while still adding creaminess, and the eggs bind everything into one satisfying slice.
Ingredients
3 large eggs
½ cup milk
1 cup cottage cheese
1 cup shredded cheddar cheese
1 cup cooked, shredded chicken
2 large low-carb tortillas (burrito size)
Scallions (green onions), for garnish
Optional seasonings: black pepper, oregano, paprika, garlic powder.
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease an 8- or 9-inch round baking dish or skillet.
Place one tortilla at the bottom of the dish, pressing it in so it sits flat.
In a bowl, whisk the eggs with the milk until smooth.
Stir in the cottage cheese and cheddar.
Fold in the shredded chicken and season with pepper or any preferred spices.
Pour half the mixture over the tortilla in the dish.
Add the second tortilla on top and press gently.
Pour the remaining mixture over the top, spreading evenly.
Bake for 22–28 minutes until the pie is golden and set in the center. Let it rest 5 minutes, then slice and garnish with scallions.
Tips
Press the tortillas firmly so they don’t create air pockets.
If the top browns too fast, cover loosely with foil.
Drain any excess liquid from cottage cheese for a firmer texture.
Use pre-cooked rotisserie chicken to save time.
Add spices directly to the egg mixture for even flavor.
Cut the pie only after it cools slightly so slices hold their shape.
Mix cheddar with mozzarella for extra meltiness.
Use a cast-iron skillet for a crisp bottom layer.
If the mixture looks too thick, add a splash of milk.
Make sure your tortillas fit the dish; trim slightly if needed.
Variations
Greek Style – Add olives, spinach, sun-dried tomatoes, and a little feta.
Veggie Loaded – Fold in mushrooms, zucchini, or roasted peppers.
Low-Carb Boost – Swap tortillas for egg wraps.
Spicy Version – Add chili flakes or chopped jalapeño.
Italian – Mix in basil, oregano, and a touch of parmesan.
Protein Packed – Add an extra egg or more chicken.
Breakfast Version – Add turkey bacon or sautéed onions and spinach.
Mediterranean Herb – Use dill, parsley, and garlic.
Cheese Lover’s – Add extra cheddar or use pepper jack.
Tomato Twist – Add diced tomatoes or a spoonful of marinara between layers.
Q&A
Can I use whole-wheat tortillas?
Yes, they work just as well and add more fiber.
Can I swap out cottage cheese?
Ricotta or Greek yogurt both work.
Can I use leftover grilled or baked chicken?
Yes, any cooked chicken works.
Can I make this ahead?
You can assemble it and refrigerate for up to 12 hours before baking.
Can I freeze it?
Yes. Bake first, cool, slice, and freeze. Reheat in the oven.
How do I make it crispier?
Bake in a preheated cast-iron pan.
What baking dish works best?
An 8-inch round pan or skillet for a thicker pie.
Can I add vegetables directly?
Yes, but sauté watery veggies first to avoid sogginess.
Can I make it dairy-free?
Use dairy-free milk, DF cheese, and an almond-based yogurt instead of cottage cheese.
How do I know it’s fully baked?
The center should be set and not jiggle when you shake the pan lightly.
Nutrition
(per serving, approx.)
Calories: 260–320
Protein: 22–28g
Fat: 14–18g
Carbs: 10–15g
Fiber: 3–5g
Values vary based on tortilla type and cheese choices.
Conclusion
This tortilla chicken pie is an easy, balanced Mediterranean-inspired meal that comes together fast and tastes great hot or cold. It’s high in protein, customizable, and perfect for meal prep or weeknight cooking. If you want, I can also give you a spicy version, a no-tortilla version, or a veggie-only twist.