Chicken Leek Pie With Filo
User Reviews
4.2
72 reviews
Good
-
Prep Time
40 mins
-
Cook Time
1 hr
-
Servings
8 pieces
-
Calories
615 kcal
-
Course
Side Dish, Main Course, Appetizer
-
Cuisine
Greek
Chicken Leek Pie With Filo
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A creamy Chicken Leek Pie with crispy filo that's real flavorful and easy to make!
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Ingredients
For The Chicken:
- 600 grams / 1 lb + 5 oz boneless, skinless, chicken breasts
- ¼ lemon zested
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- salt and pepper
For The Pie Filling:
- olive oil
- 450 grams (15.8 ounces) leeks finely chopped
- 4 tablespoons butter
- 60 grams (½ cup) all-purpose flour
- 500 ml (2 cups) milk lukewarm
- 2 medium-sized eggs
- 150 grams (5.2 ounces) Kefalograviera cheese (or substitute with Gruyere and Parmesan or Pecorino Romano) grated
- fine sea salt
- freshly ground pepper
For The Pie:
- 450 grams filo pastry (1 package) unfreeze in the fridge overnight
- 120 grams (4.2 ounces) butter melted
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Instructions
Prepare The Chicken:
- Preheat the oven to high on broil function.
- Line a baking sheet with foil and brush it with oil.
- Combine 2 tablespoons olive oil, onion powder, oregano, and lemon zest in a small bowl.
- Add the chicken breasts to the pan and brush them with half the marinade. Season with salt and pepper.
- Broil the chicken for about 5 minutes. Then turn and brush with the remaining marinade. Broil for another 5 minutes or until internal temperature registers 165°F / 74°C on an instant-read thermometer. Set the chicken aside in a bowl to cool.
Make The Pie Filling:
- Heat a good splash of olive oil in a saute pan over moderate heat.
- Add the leeks, season with salt, and cook until softened.
- Toss in the butter and stir until it melts.
- Add the flour and stir well with a wooden spoon.
- Pour in the milk and stir until thick and creamy.
- Set aside to cool for 10 minutes.
- Stir in the eggs and grated cheese. Season with freshly ground pepper.
- Shred the chicken not too fine and mix in as well.
Make The Pie:
- Preheat the oven to 175°C / 350°F.
- Lay open the stack of phyllo on your working surface. Cover it with a tea towel so it won't air-dry.
- Take a round 31 cm (12-inch pan) and grease it well with melted butter.
- Place 4 phyllo sheets in the pan cross-like to cover the bottom (half of each phyllo will be hanging out of the pan). Drizzle each phyllo with melted butter.
- Add the chicken leek filling and spread it evenly with a spoon.
- Overlap the phyllo that hangs out of the pan, drizzling each one generously with melted butter.
- Add all of the remaining phyllo from the package on top. Ruffle each phyllo in order to fit inside the pan and drizzle each one with butter.
- Cut and divide the pie into 8 large pieces. Try not to cut the bottom phyllo so the filling won't leak out.
- Bake for about 50 minutes on the mid-low rack of the oven. Until honey golden and very crispy.
- Let the pie set for 10 minutes outside the oven.
- Cut and serve!
Nutrition Information
Show Details
Serving
1piece
Calories
615kcal
(31%)
Carbohydrates
47g
(16%)
Protein
29g
(58%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
159mg
(53%)
Sodium
669mg
(28%)
Potassium
563mg
(16%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1802IU
(36%)
Vitamin C
8mg
(9%)
Calcium
232mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 615kcal | 31% |
| Carbohydrates | 47g | 16% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 669mg | 28% |
| Potassium | 563mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1802IU | 36% |
| Vitamin C | 8mg | 9% |
| Calcium | 232mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
72 reviews
Good
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