Chicken and Leek Filo Pie

This tasty pie is a real winner and a great way to use up leftover chicken. Cooking with filo pastry is not difficult (actually it’s a lot of fun!), but make sure you choose filo from the refrigerator section of the supermarket rather than frozen variety which tends to be brittle and can easily break. Serve this with a salad and fresh bread and you have a perfect lunch or dinner.

1 tablespoon olive oil
2 leeks, white and pale green part only, chopped
1/4 cup chopped Italian parsley
500g cooked chicken, shredded (can be from a BBQ chicken)
180g feta cheese, crumbled
50g parmesan cheese, grated
8-10 sheets fresh filo pastry (from the refrigerator section from the supermarket)
75g butter, melted
sea salt and pepper to taste
sesame or poppy seeds to garnish

Overproof pie plate or sauté pan, greased

1. Preheat oven to 200°C.
2. Heat the oil in a frypan or sauté pan over medium heat. Cook the leeks for 5 minutes or until soft but not brown.
3. Place the cooked leeks in a bowl and add the chopped parsley, shredded chicken and cheeses and stir well. Season with sea salt and pepper.
4. Take 4 sheets of filo pastry, brush each with melted butter; layer together and push down into the pie plate or sauté pan.
5. Take another  sheets, brush with melted butter as above; layer together and place at right angles on top of first 4 layers in the pan to form a cross.
6. Place the filling into the pastry shell and spread evenly.
7. Fold the overhanging edges in & over to totally enclose the filling. Depending on the size of your pie plate or sauté pan you may need to add an extra 2 sheets of filo pastry to enclose the top.
8. Brush the top of the pie lightly with melted butter. Sprinkle with sesame or poppy seeds
9. Bake for 20 minutes or until pastry is golden brown.

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