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Greek chicken filo pies
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Greek chicken pies with crispy filo topping.
Ingredients:
  • Sesame seeds, to sprinkle
  • 12 sheets filo pastry
  • 20g butter, plus 70g extra, melted, to brush
  • 2 brown onions, finely chopped
  • 1 leek, trimmed, thinly sliced
  • 600g chicken mince
  • 3 tsp dried oregano
  • 2 tsp dried mint
  • 3.75 gm ground cinnamon
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 3 eggs, lightly whisked
  • 70g (1 cup) finely grated parmesan
  • 62.50 ml finely chopped fresh continental parsley
  • Greek-style yoghurt, to serve
  • Baby herbs, to serve
  • Mixed salad leaves, to serve
Instructions:
  • In a large saucepan over high heat, heat the butter and oil until the butter is foamy. Add the onion and leek, then reduce the heat to low. Cook for 15 minutes, stirring occasionally, until the onion mixture is soft but not colored.
  • Turn up the heat and add the ground meat. Cook while breaking up the lumps with a wooden spoon for 5 minutes until the meat changes color. Mix in the oregano, mint, and cinnamon, then add the stock. Lower the heat to medium-low and let it simmer for 10 minutes until the liquid is absorbed. Season to taste, then transfer to a heatproof bowl to cool. Finally, stir in the egg, parmesan, and parsley.
  • Preheat the oven to 180C/160C fan forced. Lightly grease six 12.5cm (top measurement) pie tins. Place a sheet of filo on a work surface and brush with some extra butter. Layer with five more sheets of filo, buttering each layer. Cut the stack into quarters.
  • Press three filo stacks into 3 tins. Divide half the chicken mixture among the tins. Top 1 pie with 2 filo sheets from the remaining stack, scrunching to seal. Repeat with the remaining 4 filo sheets to top the other 2 pies.
  • Continue assembling the remaining 6 sheets of filo and the remaining chicken mixture to create 3 more pies, giving the chicken mixture a gentle stir if needed. Brush the pies with butter, sprinkle with sesame seeds, and bake in the oven for 20 minutes, or until they turn golden brown. Let them cool for 5 minutes before serving.
  • Garnish with a dollop of yogurt and a sprinkle of baby herbs. Serve alongside mixed salad leaves.

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