Courtney Roulston's Greek chicken pie with Greek salad

Craving some tasty comfort food for dinner? Look no further than this Greek chicken pie with Greek salad. It’s crispy, golden and full of flavour.

4

20m

Note: + cooling time

1h 40m

Ingredients

  • 800g chicken thigh fillets
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 large brown onions, thinly sliced
  • 2 cups (500ml) salt-reduced chicken stock
  • 4 free-range eggs, lightly whisked
  • 6 sheets filo pastry
  • 120g mixed salad leaves
  • 1 large Lebanese cucumber, sliced
  • 1 lemon, rind finely grated, juiced
  • 1/4 bunch dill, chopped
  • Lemon wedges, to serve

Method

STEP 1 

Preheat oven to 220˚C. Heat a large non-stick frying pan over medium heat. Add the chicken and a little oil and cook for 2-3 mins each side or until browned. Add the onion and stock. Reduce heat to medium-low. Cover and cook for 25-30 mins or until the chicken is cooked through. 

STEP 2 

Transfer the chicken to a plate and set aside to cool. Use 2 forks to coarsely shred. 

STEP 3 

Meanwhile, cook the onion mixture for a further 10-15 mins or until the sauce thickens. Set aside to cool completely. 

STEP 4 

Return chicken to the onion mixture in the pan. Season with salt and pepper. Add the egg and stir to combine.

STEP 5 

Grease a 24cm (base measurement) round fluted tart tin with oil. Line the tin with 1 pastry sheet and lightly brush with oil. Repeat with 2 more pastry sheets and oil, layering the sheets in alternate directions so the entire tin is covered (allow the excess pastry to hang over the edge). Spoon the chicken mixture over the pastry. Top with the remaining pastry sheets, lightly brushing with oil in between each layer. Roll up the excess pastry and tuck into the outer edge of the pie. 

STEP 6 

Brush the pastry lid with oil. Bake for 15 mins. Use a sharp knife to cut the pie into wedges. Reduce oven temperature to 200˚C and bake for a further 30 mins or until the pastry is golden and crisp. Set aside to cool slightly.

STEP 7 

Combine the salad leaves, cucumber, lemon zest and a squeeze of lemon juice in a large bowl. Season with salt. Sprinkle with dill and drizzle with a little oil. 

STEP 8 

Serve the pie with salad and lemon wedges.  

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.