Say hello to Prasokotopita! It's what this Chicken Leek Pie With Filo is called in Greek. This pie has an amazing crunch and a thick, creamy chicken leek filling.
Prasokotopita is a Greek version of two favorite Greek Pies. One is Prasopita (Praso=leek, pita=pie). The second is Kotopita (koto-poulo= chicken, pita=pie).
The filling is a creamy, milk filling with cheese, eggs, leeks, and chicken. While the filo pastry is so crunchy, and flaky, that makes you keep wanting more.
A piece of this filo chicken pie is a delicious and pleasing meal on its own.
Ingredients
- Filo Pastry: You can also make it with homemade filo, like Prasopita. Or even use puff pastry, though it won't be very Greek.
- Leeks
- Chicken: I broil two large chicken breasts for this pie. But you can use any leftover roast or boiled (skinless) chicken instead.
- Olive Oil
- Butter
- Flour
- Milk
- Eggs
- Cheese: I'm using Kefalograviera. It's a Greek cheese that's something between Kefalotyri (sharp, salty, hard, sheep milk cheese) and Gruyere. If you cannot find it where you live, you can use a combination of Gruyere, with Pecorino Romano, or Parmesan cheese (both of which are as sharp as Kefalotyri).
- Oregano
- Onion Powder
- Lemon Zest
Chicken Leek Pie Filling
The filling is made using a bechamel cream base and is literally loaded with leeks. And this is what makes it so flavorful also.
To get the most flavor out of the leeks cook them the same way you cook onions. Let them saute for a while until they get really soft and their original volume reduces by half. This way you reduce their pungent taste and they turn out very sweet and flavorful.
After sauteeing the leeks, add some butter, wait until it melts, and then dust with flour. Gradually mix in milk while stirring with a wooden spoon. You'll end up with a thick and creamy mixture.
Allow to cool slightly and mix in the eggs and grated cheese.
As for the chicken, coat it with an instant marinade of oregano, onion powder, olive oil, and lemon zest, and broil for a few minutes. Allow to cool and then shred it into pieces. Lastly, mix in the creamy filling.
The Filo
The filling is tucked securely inside the filo. The bottom filo is a bit softer than the filo on top. Due to the moisture of the pie while cooking. The top filo layer is thicker, and extra crunchy and flaky.
To achieve this, add the phyllo ruffled (just like it is done in Galaktoboureko). Also, make sure to drizzle each filo with melted butter. This is what gives it crispness and it bakes well.
To preserve the texture of this chicken leek pie, score the pie allowing steam to release from the center. Also, allow the pie to stand for 10 minutes before cutting and serving it.
Make Ahead
You can make this pie ahead of time and keep it in the freezer for up to 1 month. Thaw in the fridge overnight before baking. You can also simply prepare the filling and keep it in the fridge. Then assemble the pie on the next day and bake!
Storing And Reheating
Keep the pie in the fridge for up to 3 days. Reheat in the oven to 150°C / 300°F.
Recipe
Chicken Leek Pie With Filo
Ingredients
For The Chicken:
- 600 grams / 1 lb + 5 oz boneless, skinless, chicken breasts
- ¼ lemon zested
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- salt and pepper
For The Pie Filling:
- olive oil
- 450 grams (15.8 ounces) leeks finely chopped
- 4 tablespoons butter
- 60 grams (½ cup) all-purpose flour
- 500 ml (2 cups) milk lukewarm
- 2 medium-sized eggs
- 150 grams (5.2 ounces) Kefalograviera cheese (or substitute with Gruyere and Parmesan or Pecorino Romano) grated
- fine sea salt
- freshly ground pepper
For The Pie:
- 450 grams filo pastry (1 package) unfreeze in the fridge overnight
- 120 grams (4.2 ounces) butter melted
Instructions
Prepare The Chicken:
- Preheat the oven to high on broil function.
- Line a baking sheet with foil and brush it with oil.
- Combine 2 tablespoons olive oil, onion powder, oregano, and lemon zest in a small bowl.
- Add the chicken breasts to the pan and brush them with half the marinade. Season with salt and pepper.
- Broil the chicken for about 5 minutes. Then turn and brush with the remaining marinade. Broil for another 5 minutes or until internal temperature registers 165°F / 74°C on an instant-read thermometer. Set the chicken aside in a bowl to cool.
Make The Pie Filling:
- Heat a good splash of olive oil in a saute pan over moderate heat.
- Add the leeks, season with salt, and cook until softened.
- Toss in the butter and stir until it melts.
- Add the flour and stir well with a wooden spoon.
- Pour in the milk and stir until thick and creamy.
- Set aside to cool for 10 minutes.
- Stir in the eggs and grated cheese. Season with freshly ground pepper.
- Shred the chicken not too fine and mix in as well.
Make The Pie:
- Preheat the oven to 175°C / 350°F.
- Lay open the stack of phyllo on your working surface. Cover it with a tea towel so it won't air-dry.
- Take a round 31 cm (12-inch pan) and grease it well with melted butter.
- Place 4 phyllo sheets in the pan cross-like to cover the bottom (half of each phyllo will be hanging out of the pan). Drizzle each phyllo with melted butter.
- Add the chicken leek filling and spread it evenly with a spoon.
- Overlap the phyllo that hangs out of the pan, drizzling each one generously with melted butter.
- Add all of the remaining phyllo from the package on top. Ruffle each phyllo in order to fit inside the pan and drizzle each one with butter.
- Cut and divide the pie into 8 large pieces. Try not to cut the bottom phyllo so the filling won't leak out.
- Bake for about 50 minutes on the mid-low rack of the oven. Until honey golden and very crispy.
- Let the pie set for 10 minutes outside the oven.
- Cut and serve!
This is the second time I have made this and the only time I have ever posted a photo of a dish I have made on Facebook, it looks and tastes amazing, thank you.
So happy to hear that Joan!!
Once again, you propose a delicious dish combining taste and textures. I will definitely incorporate leeks in my chicken pie and most probably attempt making your recipe as you present it. I love this piece in cold weather but I put some mushrooms, peas and carrots in the chicken sauce, obviously, I cover mine with a top crust. The crispiness of the filo brings in an additional layer to the gustative experience. Bravo once more. Because of you, now I always have some filo in the fridge. ;-))))
thank you Paul, 🙂