Chicken Fillo Pie by Diane Kochilas
When I made this recipe, written for us by Diane Kochalis, I had only one expectation. It would be great. I read through the ingredient list and not having been raised Greek, couldn't quite get a sense of the overall final flavor. So I followed it verbatim, which is unusual for me. There is some security in following a recipe without taking personal detours. Coming clean, in full disclosure, I will tell you am a vegetarian, and I am not Greek...
Diane's recipes are often traditional ones imbued with her particular touch. Which makes her such a great chef. She can leave her mark in the smallest of ways. The finished pie, was light and unlike anything I have ever eaten. Yes I am a vegetarian. But I did taste the sauce and experience the aroma, and if there was a dish I would cave in on, it would be this one. So rejoice chicken lovers! This is a recipe you will be making more than once. If you skip to the bottom of the post you will find a video of Diane Kochalis showing the process she used to make this scrumptious Chicken Pie.
- shredded cooked chicken - 3 cups -
- extra virgin olive oil - 2/3 cup
- leek - 1 leek, trimmed and chopped
- red onion - 2 cups chopped
- fresh garlic - 2 cloves minced
- pine nuts - 1/2 cup lightly toasted
- Parmesan or Greek graviera - 1 cup - fresh grated
- Greek feta - 1/2 cup crumbled
- Seedless Black Raisins - 1/2 cup
- mint - 1 cup chopped fresh or 3 tbs dried
- parsley - 1/2 chopped
- cinnamon - 1 tsp
- ground cloves - 1/2 tsp
- ground cumin - 1/2 tsp
- ground nutmeg - 1/2 tsp
- rice/quinoa/bulgur - 1-3 tablespoons as needed
- salt & pepper - as needed
- Fillo Factory fillo dough - 1/2 lb at room temperature
1. Heat 2 tablespoons olive oil in a large, wide pot or deep skillet and cook the leek and onion until soft and lightly browned. Stir in the garlic.
2. Transfer the onion-leek mixture to a mixing bowl. Stir in the chicken, cheeses, raisins, herbs, spices, and toasted2. Transfer the onion-leek mixture to a mixing bowl. Stir in the chicken, cheeses, raisins, herbs, spices, and toastedpine nuts. Season to taste with salt and pepper. If the mixture is loose, add a handful of quinoa.
3. Lightly oil a 12-inch round baking dish or tart pan. Preheat the oven to 350F/ I SOC. Layer the first fillo sheet on bottom of pan and brush with olive oil. Place the second one on top at a slight angle, so that it overlaps the first but widens the overhang, like a fan, in other words. Continue with four more sheets, oiling each. Spread the chicken mixture evenly over the surface, pressing down with a spatula. Cover with 5 sheets of fillo, layering and oiling each as for on the bottom.
4. Using a kitchen shears or sharp paring knife, cut away all but about 1-1 /2 inches of the excess overhang. Pick up the bottom and top sheets, press together and fold inwards to form a decorative rim. Brush the surface generously with olive oil. Place a small round plate in the center of the pan and score around it. Score even-sized slices in a radius from the inner circle to the edge. Sprinkle with cold water and bake for 45 minutes or until the fillo is crisp and golden. Remove, cool, and serve.
Makes 8 servings
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