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- Cuisine: Greek
- Prep Time: 30 min(s)
- Cook Time: 55 min(s)
- Makes 12
The tradition of pie making began in Ancient Greece. Layers of dough were packed with salty cheese and honey. Eggs were sometimes added. The art of making pies is an integral part of Greece's culinary tradition and every region and island makes its own pie.
For housewives, the spreading of the pastry dough is a symbol of their values as cooks. Each person competes to create a piece of filo that is crisp, thin and as transparent as possible. Filo making is a way to showcase one's cooking talents.
I have featured mushrooms in this pie. Not many people associate mushrooms with Greek cuisine and yet they have being enjoyed in Greek cookery since Ancient times.
This is my recipe for mushroom pie.
Ingredients
12 sheets filo pastry, cut into four strips6 tbsp extra virgin olive oil, for frying
500g chicken thigh fillets, thinly sliced
2 small red onions, thinly sliced
¾ cup parsley, finely chopped
200g mushrooms, sliced
1 tsp honey
1 egg, beaten
200g Greek feta, crumbled
100g Greek kasseri cheese, grated
Salt and pepper, to taste
Extra olive oil, for brushing
2 tbsp parsley, finely chopped, to garnish
Preparation
Preheat oven to 160°C.Heat 2 tablespoons of the olive oil in a frying pan over medium heat. Add the chicken and cook for 5 minutes or until golden brown. Season with salt and pepper. Discard any liquid and transfer chicken to a large bowl.
In the same frying pan, heat two tablespoons of extra virgin olive oil over medium heat. Add the mushrooms and season with salt and pepper. Cook until the mushrooms soften and are golden brown. Discard any liquid and add the mushrooms to the chicken.
Heat the remaining olive oil in the frypan. Add the onion, season with salt and pepper, and cook for about 2 minutes. Add the honey, and continue cooking until the onion is golden and caramalised. Discard any liquid and add these to the chicken.
Set aside the mixture to cool down for at least 15 minutes.
Add the cheeses, parsley, and egg and mix well. Season with salt and pepper to taste.
Brush muffin trays with extra virgin olive oil.
Cut each of the four strips of filo pastry into 5 x 5 cm squares. Place the filo squares between two clean tea towels so they do not dry out.
Line the muffin moulds with filo, brushing every second piece with olive oil. Continue until the base and sides are well covered (you will need about 12 pieces for each). Spoon the meat mixture into each mould and season with salt and pepper.
Bake for 35-40 minutes or until cooked through and golden brown on top. Let the pies rest for 10 minutes and then garnish with chopped parsley to serve.
If you enjoyed this Chicken-and-mushroom filo pies recipe then browse more Greek recipes, pizza, pie and tart recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
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