A great recipe for an open chicken pie. Very tasty and satisfying.
The dough it uses is unusual-filo.Fillo is a fresh, very thin, drawn out dough, typical for dishes of the Balkan cuisine – baklava, bureka, gibanitsa, tiropita, etc.In Turkish cuisine, this dough is called yufka, and in the territory of the former Yugoslavia – kore.
This dough can be prepared at home, but you can also use purchased
- Filo dough6 sheets
- Boiled Chicken Fillet300 gr
- Tomato1 pc
- Olives70 gr
- Green onion1 bunch
- Dill1 bunch
- Salt to taste
- Ground black pepper to taste
- Cheese(Mozzarella)250 gr
- Olive Oil50 ml
- Provencal herbs (dry)1 tsp
- Egg2 pcs
- Sour cream2 tsp
- Salt to taste
First of all, prepare the dough, thawing it completely.
Now prepare the filling. Finely chop the onion and dill.
We cut into a medium cube pre-cooked meat.
We cut the olives into four parts
Cut tomatoes into medium cubes
Grate cheese on a coarse grater, set aside the third part
Mix all the ingredients for the filling in a deep dish, salt and sprinkle with Provencal herbs
Put the dough in a mold, the bottom of which is covered with baking paper. Grease each layer of dough with olive oil. Make the bottom and sides along the height of the mold, cut off the excess dough.
Put the filling on the dough, smooth.
Prepare the fill. With a whisk, beat eggs lightly, add sour cream and beat again, add salt
Pour the contents of the form, and evenly leave the cheese grated on a coarse grater evenly over the filling
Put the mold in the oven preheated to 200 ° C and bake for 30 minutes.
Serve best immediately hot, only slightly cool