Description
A delicious rustic Greek chicken pie featuring phyllo pastry and a flavorful chicken filling.
Ingredients
Scale
- 2 large chicken breasts (about 500g), boneless and skinless
- 1/2 small onion (about 25g), minced
- 1/2 red bell pepper (about 75g), minced
- 1/2 green bell pepper (about 75g), minced
- 1/2 yellow bell pepper (about 75g), minced
- 2 small spring onions (about 30g), minced
- a handful of fresh parsley (about 10g)
- 5 tablespoons flour (about 40g)
- 450 ml fresh milk
- 40 grams Greek kefalotyri cheese or Romano cheese, grated
- 1 large egg
- 200 grams all-purpose flour
- 11/2 teaspoon salt
- 1.5 tablespoons vinegar
- 2 tablespoons olive oil
- 100 grams tepid water
- 40 ml extra virgin olive oil
- 40 ml sunflower oil
- extra flour for dusting
Instructions
- Preheat Your Oven: Preheat your oven to 375 degrees F (190 degrees C). You will know it is ready when it gives off a comforting warmth and the air starts to smell slightly toasty.
- Prepare the Phyllo Pastry: Lay out your phyllo pastry with a light dusting of flour. Gently handle each layer so it does not tear; you want it to feel smooth and soft.
- Make the Filling: Combine the chicken, onion, red bell pepper, green bell pepper, yellow bell pepper, spring onions, parsley, flour, milk, cheese, egg, and season with salt, vinegar, and oil in a large bowl. Stir until thoroughly mixed. Allow the filling to cool for about 15 minutes to avoid soggy pastry.
- Assemble the Pie: Take a sheet of phyllo pastry and layer it into your pie dish, creating a cozy nest for your filling. Make sure it drapes nicely and overlaps. Pinch the edges together to prevent any filling from escaping.
- Bake to Golden Perfection: Slide your pie into the oven and let it bake for about 35 minutes, or until it is beautifully golden and the filling starts to bubble. Keep an eye on it to ensure it does not burn.
- Let It Rest: Once baked, take your pie out and let it cool for a bit before slicing. It should feel firm to the touch and the filling will set nicely.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If using homemade phyllo, keep it covered with a damp cloth while working to prevent drying out.
- If the phyllo tears, dust lightly with flour and handle gently to repair.
- Double-check the filling’s thickness to avoid a soggy pie, and drain excess liquid from chicken and veggies.
- Ensure to seal the edges tightly to prevent any leaking filling during baking.
- Reheating Instructions: Reheat in the oven at 350 degrees F (175 degrees C) for about 15 minutes or until heated through.
- Serving Suggestions: Serve with a side salad of mixed greens or pair with tzatziki for dipping. Garnish with fresh parsley before serving.
- Recipe Variations: Add spinach for extra greens and nutrition. Replace chicken with turkey for a unique twist. Incorporate feta cheese for additional flavor.
- Ingredient Notes: Choose fresh vegetables for the best pie. Substitute Greek kefalotyri cheese with Romano cheese if needed, keeping it grated for easier incorporation. Choose good quality flour for the best pastry texture.
Nutrition
- Serving Size: 1 piece
- Calories: 430
- Sugar: 4g
- Sodium: 601mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 39mg