CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chicken And Leek Phyllo Pie

1

  • Overview
  • Ingredients
    11 items
  • Directions

This Chicken and Leek Phyllo Pie is a savory Mediterranean-inspired dish featuring tender chicken and flavorful leeks encased in crisp phyllo pastry with a hint of tangy feta cheese.

  • 800g Chicken Fillets
  • 3 Leeks
  • Salt
  • 80ml Flour
  • 250ml Milk
  • 30ml Chopped Thyme
  • Zest of 1 Lemon
  • 160g Feta Cheese (cut into small cubes or crumbled)
  • 12 Sheets Phyllo Pastry
  • 60ml Butter
  • 15ml Sesame Seeds

  • Preheat the oven to 180°C.
  • Sauté the leeks in half of the butter, remove from frying pan.
  • Stir fry the chicken in the rest of the butter. Season and add the cooked leeks, thyme and lemon zest back to the pan.
  • Add the flour and mix well.
  • Add the milk and mix into the filling. Heat gently and bring to the boil. Stir regularly. Taste to adjust the seasoning.
  • Cool a little – then sprinkle over the feta cheese.
  • Brush each strip of phyllo pastry with a little butter and crunch loosely into a ball. Place on top of the filling to cover the filling completely.
  • Brush with a little extra melted butter and sprinkle the sesame seeds on top of the pastry.
  • Bake for about 25 minutes until golden brown and crisp.