Crispy Chicken and Feta Pie — Epirus Kotopita
Shredded chicken and feta baked in crisp filo with leeks and fresh herbs, a hearty chicken pie from the Epirus mountains.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Poach and shred both chicken breasts. Finely slice leek whites and light green parts from both leeks. Mince garlic. Finely chop parsley and dill. Crumble feta cheese. Beat eggs in a bowl. Thaw filo sheets. Preheat oven to 190°C.
Saute
Heat 2 tbsp olive oil in a medium pan over medium heat. Add leeks and garlic, cook 5–6 minutes until completely wilted. Remove from heat and cool slightly.
Build
Combine shredded chicken, feta, leek mixture, beaten eggs, parsley, dill, salt, and pepper in a bowl. Mix until well combined.
Wrap
Brush a 23cm ovenproof dish with olive oil. Layer 6 filo sheets, brushing each with olive oil and letting edges overhang. Spoon filling evenly over the base. Fold overhanging filo over filling, then layer remaining 4 sheets on top, brushing each with oil and tucking edges down sides.
Bake
Score the top lightly with a knife. Brush with remaining olive oil. Bake at 190°C for 38–42 minutes until deeply golden and crisp on top. Rest 5 minutes.
Plate
Cut into portions and serve with fresh green salad alongside.
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