The Greek pie contains chicken and feta, and it is made in a crispier phyllo dough.
Filo dough is a paper-thin dough made from wheat and water, which is used especially in the Mediterranean region.
The dough can be used for both savory and sweet baking. For example, the classic Turkish dessert baklava is made from filo dough, as is spanakopita, a Greek feta-spinach pie.
This time filo dough is used to make an easy savory pie that is a bit like spanakopita. The broiler brings foodiness to the pie.
The phyllo dough sheets are lightly greased with oil before baking. This makes the dough sheets deliciously crispy.
Greek chicken feta pie
8 sheets of filo pastry
400 g minced chicken meat
150 g of spinach
200 g feta (e.g. Patros)
200 g seasoned creme fraiche (e.g. Arla Lempi tomato & basil)
1 teaspoon of salt
1 tsp black pepper
juice of one lemon
1-2 tablespoons of honey
olive oil for greasing the baking dish and dough sheets
1. Brown the minced meat together with chopped onion and frozen spinach.
2. Season the mixture with salt and pepper, and finally add creme fraiche.
3. Add more lemon juice and mix.
4. Oil the baking dish and place six sheets of phyllo dough on the bottom and sides of the dish so that the bottom and sides are covered. Lightly oil the plates one at a time after placing them in the pan.
5. Pour the filling into the pan and crumble feta on top.
6. Place two more phyllo dough sheets on top of the pan and then fold the edges of the sheets in the middle so that the filling is covered. Brush each layer lightly with oil again.
7. Finally, brush honey over the pie.
8. Bake the pie at 175 degrees for about 45 minutes or until the pie is golden brown.
9. Garnish with mint leaves before serving.