- 1 package filo (phyllo) pastry sheets
- For the Filling:
- 2 tbsp olive oil
- 4 small white onions, peeled and sliced
- 1 lb chicken, cooked and shredded
- 1/4 cup grated kefalotiri or parmesan cheese
- 3 eggs, beaten
- 1 tsp dried mint
- 1 tsp grated nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp finely chopped fresh marjoram
- Freshly ground black pepper
- For the Glaze:
- 1 egg yolk
- 2 tbsp milk
Chicken pies are more often found on mainland Greece. The meat is combined with other ingredients, such as red peppers, feta cheese or onions, as in this Greek recipe.
To prepare the filling – heat the oil in a skillet over medium heat. Add the onions and saute for 5 minutes or until softened.
Remove to a large bowl and allow to cool.
Add all the other filling ingredients and combine well.
To assemble the pie – preheat oven to 350F. Lightly oil a 9-inch round pie dish.
Place 4-6 filo (phyllo) sheets in the baking tin so that the filo covers the bottom and hangs over the sides.
Place the filling in the filo-lined baking tin and pull 4-6 more filo sheets over the filling to create a top to the pie, tucking and pinching any loose filo sheets into the sides.
Prepare the glaze by whisking the egg yolk and milk together. Brush the filo with the glaze and cut two vents i the middle of the pie to allow any steam to escape.
Bake for 45 minutes or until the top is golden brown. Allow to cool.
Serve either hot or cold.
Serves 4 to 6