* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the chicken. Place the chicken in a saucepan with plenty of water, the bay leaves and the allspice. Boil for 1-1/2 hours, until the chicken is quite tender. Remove the chicken and set it aside to cool. Once coolled, separate the meat from the bones and set it aside.
- Step 2: Prepare the filling. Heat half of the olive oil in a saucepan and add the onion, the leek, the pepper and sauté for 6-7 minutes, until soft and golden brown. Then add the chicken meat cut into pieces, the salt, the pepper and sauté for another 3-4 minutes until golden brown. Pour in the wine and wait for 1 minute until it evaporates. Remove the saucepan from the heat and add the parsley and the thyme. Mix and set the filling aside.
- Step 3: Prepare the bechamel sauce. Put the butter in a saucepan and allow it to melt and warm up. Then add the flour and stir continuously with a whisk, for 4-5 minutes until the flour is cooked. Finally add the milk, the salt, the pepper and leave the saucepan on the heat mixing continuously until the sauce thickens. Remove the saucepan from the heat and add the eggs, the filling and the cheese. Mix well and set aside.
- Step 4: Prepare the pie. Grease a rectangular baking pan and line the bottom with half of the sheets of the phyllo pastry, greased inbetween. Pour in the filling and spread it out evenly, so that it goes everywhere. Cover the pie with the rest of the phyllo sheets, again greased inbetween. Seal the sides well, carve the top layer of the pie, grease it and cook in preheated oven at 180°C for 45-50 minutes, until it becomes a crisp pie. Step5: Remove the pie from the oven, wait for 15 minutes for it to cool off and then serve.
Ingredient List
- 1 chicken
- 2 bay leaves
- 10 allspice grains
- 1 packet of village-type phyllo pastry
- 2 red Florina peppers (finely chopped)
- 1 onion (finely chopped)
- 1 leek (white part only, finely chopped)
- 200g olive oil with wild thyme
- 80ml white wine
- salt
- ground black pepper
- 2tbsp parsley
- 2tbsp thyme
- 2tbsp butter
- 2tbsp all-purpose flour
- 500ml fresh milk
- 200g feta cheese
- 200g melichloro cheese
- 2 eggs