Chicken Fillo Pie

Chicken Fillo Pie

Chicken Fillo Pie



Prep time


Cooking time



    Diane's recipes are often traditional ones imbued with her particular touch. Which makes her such a great chef. She can leave her mark in the smallest of ways. The finished pie, was light and unlike anything I have ever eaten. Yes I am a vegetarian. But I did taste the sauce and experience the aroma, and if there was a dish I would cave in on, it would be this one. So rejoice chicken lovers! This is a recipe you will be making more than once. If you skip to the bottom of the post you will find a video of Diane Kochalis showing the process she used to make this scrumptious Chicken Pie.


    • 1/2 lb

      Fillo factory dough (room temperature)

    • 3 cups shredded cooked chicken
    • 2/3 cup extra virgin olive oil
    • 1 leek- trimmed & chopped
    • 2 cups

      red onion chopped

    • 2 cloves

      fresh garlic minced

    • 1/2 cup

      lightly toasted pine nuts

    • 1 cup fresh grated Parmesan or Greek graviera
    • 1/2 cup

      crumbled greek feta

    • 1/2 cup

      seedless black raisins

    • 1 cup chopped fresh or 3 tbs dried


    • 1/2 chopped


    • 1 tsp


    • 1/2 tsp

      ground cloves

    • 1/2 tsp

      ground cumin

    • 1/2 tsp

      ground nutmeg

    • 1-3 tbs (as needed)


    • salt & pepper as needed


    • Heat 2 tablespoons olive oil in a large, wide pot or deep skillet and cook the leek and onion until soft and lightly browned. Stir in the garlic.
    • Transfer the onion-leek mixture to a mixing bowl. Stir in the chicken, cheeses, raisins, herbs, spices, and toasted2. Transfer the onion-leek mixture to a mixing bowl. Stir in the chicken, cheeses, raisins, herbs, spices, and toastedpine nuts. Season to taste with salt and pepper. If the mixture is loose, add a handful of quinoa.
    • Lightly oil a 12-inch round baking dish or tart pan. Preheat the oven to 350F/ I SOC. Layer the first fillo sheet on bottom of pan and brush with olive oil. Place the second one on top at a slight angle, so that it overlaps the first but widens the overhang, like a fan, in other words. Continue with four more sheets, oiling each. Spread the chicken mixture evenly over the surface, pressing down with a spatula. Cover with 5 sheets of fillo, layering and oiling each as for on the bottom.
    • Using a kitchen shears or sharp paring knife, cut away all but about 1-1 /2 inches of the excess overhang. Pick up the bottom and top sheets, press together and fold inwards to form a decorative rim. Brush the surface generously with olive oil. Place a small round plate in the center of the pan and score around it. Score even-sized slices in a radius from the inner circle to the edge.
    • Sprinkle with cold water and bake for 45 minutes or until the fillo is crisp and golden. Remove, cool, and serve.