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Chicken Pie with Filo Pastry, Yogurt & Graviera Cheese
Ingredients
For the base & topping:
1 package KANAKI FILO Pastry
1/4 cup olive oil, for brushing the Filo Pastry
Sesame seeds, for topping
For the filling:
350 g chicken breast fillet, boiled and shredded by hand
2 tbsp olive oil
1 onion, finely chopped
2 carrots, coarsely grated
2 bell peppers, finely chopped (red and green)
2 tbsp parsley, finely chopped
200 g Graviera cheese, grated
100 g yogurt
1 egg
Salt, to taste
Pepper, to taste
Chili powder, to taste
1/2 tsp nutmeg
Preparation - Steps
Preheat the oven to 180°C (350°F), conventional setting.
Heat olive oil in a pan and sauté the onion until translucent.
Add the carrots and bell peppers, sauté for 3–4 minutes until slightly softened.
Add the shredded chicken, salt, pepper, chili, and nutmeg. Stir and remove from heat.
Once slightly cooled, mix in the parsley, graviera cheese, yogurt, and egg until well combined.
Grease a baking tray and layer half of the filo pastry sheets, brushing each sheet with olive oil and letting the edges hang over the sides.
Spread the filling evenly over the filo pastry.
Cover with the remaining filo pastry sheets, also brushed with olive oil, and fold in the overhanging edges.
Lightly score the top, sprinkle with sesame seeds, and drizzle a little more olive oil.
Bake for 45–50 minutes, until golden brown and crispy.