Chicken Leek Pie With Filo

Ingredients

• 600 grams / 1 lb + 5 oz boneless, skinless, chicken breasts
• 1/4 lemon zested
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• salt and pepper
• olive oil
• 450 grams (15.8 ounces) leeks (finely chopped)
• 4 tablespoons butter
• 60 grams (1/2 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
• 450 grams filo pastry (1 package) (unfreeze in the fridge overnight )
• 120 grams (4.2 ounces) butter (melted)

Instructions

1. 1

   --- Prepare The Chicken: ---

2. 2

   Preheat the oven to high on broil function.

3. 3

   Line a baking sheet with foil and brush it with oil.

4. 4

   Combine 2 tablespoons olive oil, onion powder, oregano, and lemon zest in a small bowl.

5. 5

   Add the chicken breasts to the pan and brush them with half the marinade. Season with salt and pepper.

6. 6

   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.

7. 7

   --- Make The Pie Filling: ---

8. 8

   Heat a good splash of olive oil in a saute pan over moderate heat.

9. 9

   Add the leeks, season with salt, and cook until softened.

10. 10

    Toss in the butter and stir until it melts.

11. 11

    Add the flour and stir well with a wooden spoon.

12. 12

    Pour in the milk and stir until thick and creamy.

13. 13

    Set aside to cool for 10 minutes.

14. 14

    Stir in the eggs and grated cheese. Season with freshly ground pepper.

15. 15

    Shred the chicken not too fine and mix in as well.

16. 16

    --- Make The Pie: ---

17. 17

    Preheat the oven to 175°C / 350°F.

18. 18

    Lay open the stack of phyllo on your working surface. Cover it with a tea towel so it won't air-dry.

19. 19

    Take a round 31 cm (12-inch pan) and grease it well with melted butter.

20. 20

    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.

21. 21

    Add the chicken leek filling and spread it evenly with a spoon.

22. 22

    Overlap the phyllo that hangs out of the pan, drizzling each one generously with melted butter.

23. 23

    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.

24. 24

    Cut and divide the pie into 8 large pieces. Try not to cut the bottom phyllo so the filling won't leak out.

25. 25

    Bake for about 50 minutes on the mid-low rack of the oven. Until honey golden and very crispy.

26. 26

    Let the pie set for 10 minutes outside the oven.

27. 27

    Cut and serve!