Greek · Dinner
Chicken Pie
Greek chicken pie layered in crisp phyllo with shredded chicken thigh, sautéed leeks, fresh dill, and a light egg-and-feta binder. The filling is savory and herbaceous with lemon zest, baked until the pastry shatters golden.
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
36.2gFat
28.1gCarbs
3.4gSugar
2.1gFiber
1050mgSodium
378mgChol
13.8gSat Fat
580mgPotassium
270mgCalcium
3.4mgIron
1.1mcgVitamin B12
9.5mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
all-time-classics
Instructions
1
Prep
Dice chicken thigh into 1/2-inch pieces; slice leek, scallion, dill, and parsley; set aside.
2
Sauté leek in 1 tbsp olive oil over medium heat for 4 minutes until soft and translucent.
3
Sear diced chicken thigh over medium-high heat for 6 minutes until cooked through and lightly browned.
4
Add chicken stock and simmer over medium-low heat for 5 minutes until liquid reduces to a couple tablespoons.
5
Transfer mixture to a bowl, cool briefly, stir in egg, feta, dill, parsley, scallion, and lemon zest; season with salt and pepper, then lay phyllo sheets on work surface, brush each with melted butter to stack them, spoon filling along one long edge leaving 1-inch border, roll into tight log, tuck ends under, and bake seam-side down at 375F for 25 minutes until deep golden and crisp.
6
Plate
Slice pie diagonally into two or three pieces and arrange on plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 22 small leek (about 180g)
- 4 tbsp4 tbsp olive oil, divided
- 1/2 cup120ml chicken stock
- 3.6 oz100g feta
- 22 large eggs
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 22 scallion
- 1 tsp1 tsp lemon zest
- salt, to taste
- black pepper, to taste
- 88 sheets phyllo dough (about 2.5 oz/70g total), thawed
- 2 tbsp2 tbsp butter, melted
