Pites me kota ke manitaria – Chicken and Mushroom Filo Pies

Pites me kota ke manitaria – Chicken and Mushroom Filo Pie

Serves: 12
Preparation Time:  30 minutes
Cooking Time:  55 minutes
Season:  Anytime of the year especially in winter when wild mushrooms are in season

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. There are hundreds of pies made in Greece. Every region and island in Greece makes its own pie. The pie is Greece’s solution to fast food and recycling left overs.

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.
Wild mushrooms grow in many parts of Greece especially west Macedonia. The forests of Grevena are known for apparently having more than 500 species of wild mushrooms that grow there, many of them edible, and they have an annual Mushroom Festival in the summer. They are known to make the most amazing mushroom pies and they even have a mushroom liquor.

This is the recipe for my mushroom pie.

Ingredients

• 12 sheets filo pastry, cut into four strips
• 6 tablespoons of extra virgin olive oil, for frying
• 500 grams chicken thigh fillets, thinly sliced
• 2 small red onions, thinly sliced
• ¾ cup parsley, finely chopped
• 200 grams mushrooms, sliced
• 1 teaspoon honey
• 1 egg beaten
• 200 grams Greek fetta, crumbled
• 100 grams Greek kasseri cheese, grated
• Salt and pepper, to taste
• Extra Olive oil for brushing
• 2 tablespoons parsley finely chopped, garnish

Method

1. Pre-heat oven to 160C
2. Heat 2 tablespoons of the olive oil in a frying pan on medium heat add the chicken and cook the chicken for at least 5 minutes until it is golden brown. Season with salt and pepper. Discard any liquid and transfer chicken to a large bowl
3. In the same frying pan place two tablespoons of extra virgin olive oil and heat this up. Add the mushrooms and season with salt and pepper. Cook these until they soften and are golden brown. Discard any liquid and add the mushrooms to the chicken
4. Add the remaining olive oil and heat this up and fry the onions, Season with salt and pepper, Cook these for a couple of minutes and then add the honey. Cook the onions until they are golden and caramalised. Discard any liquid and add these to the chicken
5. Let the mixture cool down for at least 15 minutes
6. Add to the bowl the cheeses, parsley, and egg and mix well. Season with salt and pepper to taste
7. Brush muffin trays with extra virgin olive oil
8. 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
9. 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
10. Bake for 35–40 minutes until cooked through and golden brown on top. Let them rest for 10 minutes and then garnish with some chopped parsley and serve

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