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Chicken Pie with Raisins and Pine Nuts
A round phyllo pie filled with shredded chicken, leek and red onion, warm spices, golden raisins, pine nuts, mint, and two Greek cheeses. Serve warm or at room temperature.
- YieldServes 8; one 30 cm round pie
- Hands-on1 h 10 min
- Total2 h 5 min
- Difficulty
Ingredients
Filling
- 160 mlextra-virgin Greek olive oil, 2 tablespoons for the vegetables, the rest for brushing the phyllo
- 1leek, trimmed, washed well and chopped
- 220 gred onions, chopped; about 2 cups
- 2 clovesgarlic, minced
- 65 gpine nuts
- 400 gcooked chicken, shredded; about 3 cups
- 100 ggraviera cheese, grated
- 75 gGreek feta, grated
- 75 gGreek golden raisins
- 50 gfresh mint, chopped; or 3 tablespoons dried
- 25 gfresh parsley, chopped
- 1 tspground cinnamon
- ½ tspground cloves
- 1 tspground cumin
- ½ tspnutmeg, freshly grated
- to tastesalt and freshly ground black pepper
- 3 tbsprice, bulgur wheat or quinoa, raw; only if the filling is looseoptional
Pastry
- 225 g#4 phyllo, frozen or chilled; if frozen, thawed overnight in the fridge, then at room temperature
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