Recipe of Argyro Barbarigou,
a prominent Head Cook and food author
check out her site Argiro for more delicious recipes
Ingredients (for 6 people)
For the pastry:
300gr. of all-purpose flour
225gr. of chilled butter, cut in cubes
70gr. of Greek Kefalotyri cheese, grated (or other hard cheese)
1/2 tsp of salt
3-4 tbsp of cold water
For the filling:
300gr. of boiled chicken (breast and legs)
1 green bell pepper, cut in thin rings
2 red bell pepper, cut in thin rings
1 orange bell pepper, cut in thin rings
1 yellow bell pepper, cut in thin rings
2 yellow onions, cut in thin slices
4 tbsp of olive oil
250-300gr. of Feta cheese, crumbled
1 egg, beaten
1/2 tsp of ground sweet paprika
salt
pepper
2-3 tbsp of milk, to brush
1-2 tbsp of sesame seeds, to sprinkle
Method:
Sift the flour along with the salt in a large bowl. Add the chopped butter and with the tips of your fingers rub the ingredients together creating crumbs resembling to wet sand and then add the grated cheese.
Add the water spoonful by spoonful (not all together because it might not be needed) and with a knife, mix the ingredients to form a dough. When it gathers into a mass, gently knead to form a ball. Wrap with cling film and leave in the fridge for 15 minutes. *** Of course, you can do the dough in the bowl of a standing mixer with the appropriate tools.
In a deep non-stick frying pan warm the oil on low heat and sauté the onions and the peppers for about 10 minutes until the onions are translucent and the peppers lightly softened. Take the pan off the heat and leave aside.
Finely chop the cooked chicken and add into the pan. Add the Feta cheese and the egg, sprinkle with the paprika and season with salt (carefully) and pepper. Stir the ingredients and leave aside to cool down.
Brush with some oil a round oven pan of 28cm diameter. Divide the dough into 2 parts, the one a bit bigger than the other.
Dust with some flour a clean surface and using a rolling pin roll each dough ball into a phyllo sheet, 10cm larger than the diameter of the pan.
Lay the larger sheet of the two at the bottom of the pan leaving the edges hanging over the rim. Lightly brush with oil. Empty the filling on the pastry and smooth with a spatula. Cover the pie with the smaller phyllo sheet.
Pass the rolling pin over the rim of the pan and by pressing, join the edges to stick together while at the same time the leftover pastry is cut off. Pinch the edges of the pastry together so to creat a wreath all around.
With the tip of a knife prick the top phyllo on various places and brush the surface with the milk. Sprinkle with the sesame seeds and put the pan in the oven on the last shelf (from the bottom).
Cook the pie for about 1 hour until the phyllo is nicely crispy and golden.
Take out of the oven, leave to cool down for 10 minutes and then cut the pie into pieces and serve.
For the pastry:
300gr. of all-purpose flour
225gr. of chilled butter, cut in cubes
70gr. of Greek Kefalotyri cheese, grated (or other hard cheese)
1/2 tsp of salt
3-4 tbsp of cold water
For the filling:
300gr. of boiled chicken (breast and legs)
1 green bell pepper, cut in thin rings
2 red bell pepper, cut in thin rings
1 orange bell pepper, cut in thin rings
1 yellow bell pepper, cut in thin rings
2 yellow onions, cut in thin slices
4 tbsp of olive oil
250-300gr. of Feta cheese, crumbled
1 egg, beaten
1/2 tsp of ground sweet paprika
salt
pepper
2-3 tbsp of milk, to brush
1-2 tbsp of sesame seeds, to sprinkle
Method:
Sift the flour along with the salt in a large bowl. Add the chopped butter and with the tips of your fingers rub the ingredients together creating crumbs resembling to wet sand and then add the grated cheese.
Add the water spoonful by spoonful (not all together because it might not be needed) and with a knife, mix the ingredients to form a dough. When it gathers into a mass, gently knead to form a ball. Wrap with cling film and leave in the fridge for 15 minutes. *** Of course, you can do the dough in the bowl of a standing mixer with the appropriate tools.
In a deep non-stick frying pan warm the oil on low heat and sauté the onions and the peppers for about 10 minutes until the onions are translucent and the peppers lightly softened. Take the pan off the heat and leave aside.
Finely chop the cooked chicken and add into the pan. Add the Feta cheese and the egg, sprinkle with the paprika and season with salt (carefully) and pepper. Stir the ingredients and leave aside to cool down.
Brush with some oil a round oven pan of 28cm diameter. Divide the dough into 2 parts, the one a bit bigger than the other.
Dust with some flour a clean surface and using a rolling pin roll each dough ball into a phyllo sheet, 10cm larger than the diameter of the pan.
Lay the larger sheet of the two at the bottom of the pan leaving the edges hanging over the rim. Lightly brush with oil. Empty the filling on the pastry and smooth with a spatula. Cover the pie with the smaller phyllo sheet.
Pass the rolling pin over the rim of the pan and by pressing, join the edges to stick together while at the same time the leftover pastry is cut off. Pinch the edges of the pastry together so to creat a wreath all around.
With the tip of a knife prick the top phyllo on various places and brush the surface with the milk. Sprinkle with the sesame seeds and put the pan in the oven on the last shelf (from the bottom).
Cook the pie for about 1 hour until the phyllo is nicely crispy and golden.
Take out of the oven, leave to cool down for 10 minutes and then cut the pie into pieces and serve.
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