Ingredients
375g Antoniou Fillo Pastry
¼ cup extra virgin olive oil
1 onion, diced
2 cloves garlic, crushed
1 red capsicum, sliced
3 tablespoons plain flour
1 whole chicken, boiled and shredded
2 cups of chicken stock (reserved from cooking liquid)
1 cup grated Kefalogaviera or Kefalotyri cheese
Salt and pepper to taste
Extra virgin olive oil for brushing the Fillo Pastry
Sesame seeds
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge and bring it up to room temperature in its packaging.
For the filling
Place a large pan over medium high heat. Pour in the olive oil and sauté the onion and garlic for approximately 2 minutes. Add the capsicum and sauté for another 2 minutes. Spoon in the flour and cook it off for a minute then add the shredded chicken. Stir through until all the ingredients in the pan are well combined then pour in the chicken stock. Allow to simmer until the liquid thickens.
Turn off the heat and stir through the cheese. Season with salt and pepper, to taste.
Assembling the pita
Preheat the oven to 180 degrees Celsius. Grease a 35cm round baking tray with olive oil. Drape one sheet of Fillo Pastry in the base of the tray, allowing the excess Fillo to hang over the sides. Brush the Fillo with oil. Continue this process, using half of the Fillo Pastry packet until the base is all covered (ensuring you oil between each layer). As you layer each sheet of Fillo, rotate them slightly so that the base covers evenly.
Spread the chicken mixture evenly over the Fillo Pastry. Lay a sheet of Fillo over the mixture and press down gently, brush with oil. Allow the excess Fillo to overhang or sit against the sides of the tray.
Repeat this process with the remaining half packet of Fillo, rotating each sheet slightly, so that the excess Fillo overhangs evenly against the edges of the tray. Take the overhanging Fillo and roll it into the outer edge of the pie. Brush with oil.
Using a sharp knife, cut the top layers of Fillo Pastry into squares. Scatter the top of the pita with sesame seeds.
Bake for 40 minutes or until golden and crispy all over.
Recipe & photography by Mary Politis from Mary’s Kouzina.
Watch how to make a traditional Greek Chicken Pie