Recipe of Vasso Georgaxopoulou,
from the TV cooking programme "Nistiko Arkoudi"Ingredients (for 6 people - a round oven dish of 32cm)
For the filling:
500gr. of chicken meat, chopped (legs and breast - boiled and deboned) + save the stock for using later for the béchamel sauce
500gr. of leeks, finely sliced (both green and white part)
500gr. of feta cheese, crumbled
3 eggs, beaten
black pepper
salt
2 tbsp of semolina flour
2 tbsp of all-purpose flour
olive oil
sesame seeds to sprinkle
For the home made phyllo pastry:
1Kg of all-purpose flour
2 tbsp of plain vinegar
1 tsp of salt
3 tbsp of olive oil
water as needed to prevent the pastry to stick
butter, melted for brushing
Method:
In a large bowl put the oil, the vinegar, the salt, (initially) ½ a litre of water and the flour. Knead with your hands enough so to end up with a smooth dough which doesn't stick to the hands. Add more water if it is needed. Shape the dough into a ball and leave aside to rest.
In a spacious and deep frying pan warm the oil on medium heat. Add the leeks, season with salt and pepper and sauté until they get soft stirring with a wooden spatula. Add the chicken and stir so to blend the flavours. Take off the heat and leave aside to cool down.
In a saucepan add 500ml of the chicken stock. In a bowl add some more of the chicken stock and stir in the semolina flour and the plain flour. Stir well with a wooden spoon to blend the ingredients. Pour this mixture into the saucepan with the chicken stock and bring to the boil in medium heat stirring constantly with a wooden spoon until the sauce thickens.
Pour the béchamel sauce into the pan with the chicken mixture and stir well. Leave the filling aside to cool down.
Preheat the oven to 180°C. Brush well the bottom and the sides of a round oven dish of 32cm diam with some butter.
Dust a clean work surface with some flour and divide the dough into 5 parts. You will use 3 phyllo sheets on the bottom of the pie and 2 on the top. Get the first dough ball and roll into a, not too thin, phyllo sheet (about 5cm larger than the diameter of the oven dish). Repeat the same with the next two dough balls.
Continue the same procedure with the rest of the dough only this time the phyllo sheets should be appr. the size of the pan.
When the filling is cooled down add in the feta cheese and the beaten eggs and stir well.
Lay the first phyllo sheet on the bottom of the dish leaving the excess dough to hang over the rim. Brush with some butter and lay on top the second phyllo sheet. Brush again with butter and then lay the third phyllo sheet. Empty the chicken mixture on the phyllo and spread evenly with a spatula. Cover the filling with the two remaining phyllo sheets, brushing in between with some butter. Finally bring the excess dough inwards so to cover some of the top phyllo sheet.
With a sharp knife gently score the surface of the pie into pieces. Brush the surface with some more butter, lightly drizzle with a bit of water and sprinkle on top with sesame seeds.
Put in the oven and reduce the temperature to 170°C. Leave the pie to slowly bake for about 3 hours. If you see that it gets coloured too soon cover with some aluminium foil and towards the end of cooking uncover it. The pie is ready when it is evenly golden brown and the phyllo is crunchy.
Take out of the oven and leave the pie to rest for about half an hour before cutting in pieces and serve.
For the filling:
500gr. of chicken meat, chopped (legs and breast - boiled and deboned) + save the stock for using later for the béchamel sauce
500gr. of leeks, finely sliced (both green and white part)
500gr. of feta cheese, crumbled
3 eggs, beaten
black pepper
salt
2 tbsp of semolina flour
2 tbsp of all-purpose flour
olive oil
sesame seeds to sprinkle
For the home made phyllo pastry:
1Kg of all-purpose flour
2 tbsp of plain vinegar
1 tsp of salt
3 tbsp of olive oil
water as needed to prevent the pastry to stick
butter, melted for brushing
Method:
In a large bowl put the oil, the vinegar, the salt, (initially) ½ a litre of water and the flour. Knead with your hands enough so to end up with a smooth dough which doesn't stick to the hands. Add more water if it is needed. Shape the dough into a ball and leave aside to rest.
In a spacious and deep frying pan warm the oil on medium heat. Add the leeks, season with salt and pepper and sauté until they get soft stirring with a wooden spatula. Add the chicken and stir so to blend the flavours. Take off the heat and leave aside to cool down.
In a saucepan add 500ml of the chicken stock. In a bowl add some more of the chicken stock and stir in the semolina flour and the plain flour. Stir well with a wooden spoon to blend the ingredients. Pour this mixture into the saucepan with the chicken stock and bring to the boil in medium heat stirring constantly with a wooden spoon until the sauce thickens.
Pour the béchamel sauce into the pan with the chicken mixture and stir well. Leave the filling aside to cool down.
Preheat the oven to 180°C. Brush well the bottom and the sides of a round oven dish of 32cm diam with some butter.
Dust a clean work surface with some flour and divide the dough into 5 parts. You will use 3 phyllo sheets on the bottom of the pie and 2 on the top. Get the first dough ball and roll into a, not too thin, phyllo sheet (about 5cm larger than the diameter of the oven dish). Repeat the same with the next two dough balls.
Continue the same procedure with the rest of the dough only this time the phyllo sheets should be appr. the size of the pan.
When the filling is cooled down add in the feta cheese and the beaten eggs and stir well.
Lay the first phyllo sheet on the bottom of the dish leaving the excess dough to hang over the rim. Brush with some butter and lay on top the second phyllo sheet. Brush again with butter and then lay the third phyllo sheet. Empty the chicken mixture on the phyllo and spread evenly with a spatula. Cover the filling with the two remaining phyllo sheets, brushing in between with some butter. Finally bring the excess dough inwards so to cover some of the top phyllo sheet.
With a sharp knife gently score the surface of the pie into pieces. Brush the surface with some more butter, lightly drizzle with a bit of water and sprinkle on top with sesame seeds.
Put in the oven and reduce the temperature to 170°C. Leave the pie to slowly bake for about 3 hours. If you see that it gets coloured too soon cover with some aluminium foil and towards the end of cooking uncover it. The pie is ready when it is evenly golden brown and the phyllo is crunchy.
Take out of the oven and leave the pie to rest for about half an hour before cutting in pieces and serve.
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