Chicken and Feta Pies

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By: Andrew Chase

These Greek-style pies are irresistible – and they are easy to make, as well.

Ingredients

4 bone-in chickens thighs

2 bone-in chickens breasts

1/2 tsp (2 mL) (approx) salt

1/3 cup (75 mL) dry white wine

3 tbsp (45 mL) extra-virgin olive oil

2 leeks (white and light green parts only) or 2 onions, chopped

2 clove garlic, minced

1/2 cup (125 mL) chopped flat-leaf parsley

1/3 cup (75 mL) chopped fresh dill or mint

1-1/2 cups (375 mL) crumbled feta cheese

1/2 cup (125 mL) ricotta cheese

2 eggs, beaten

1/4 tsp (1 mL) black pepper

1 pkg (454 g) frozen phyllo pastry, thawed

1/3 cup (75 mL) butter, melted

Preparation

Place chicken, skin side up, in one layer in skillet. Sprinkle with salt; pour in wine and 2/3 cup/150 mL water. Bring to boil; reduce heat to medium-low and steam, covered, until chicken is no longer pink inside and juices run clear, about 20 minutes. Transfer chicken to work surface, reserving cooking liquid; let cool. Skim off fat from cooking liquid. Remove skin and bones from chicken and discard; dice meat.

In skillet, heat oil over medium heat; cook leeks, garlic and generous pinch salt until leeks are soft, about 8 minutes. Add chicken, parsley and dill; cook, stirring, for 1 minute. Transfer to bowl; let cool. Mix in feta, ricotta, eggs, pepper and 1/2 cup/125 mL of the reserved cooking liquid.

Place 1 sheet of phyllo pastry on work surface with long side facing you (cover remaining sheets with damp cloth); brush lightly with butter. Top with another sheet; brush lightly with butter. Cut sheets vertically into five equal pieces. Place about 2 tbsp/ 30 mL filling on bottom end of one piece; fold over to make triangle, continuing to fold up like a triangle.

Place on greased baking sheet; brush top lightly with butter. Repeat with remaining filling and phyllo. Bake in 375F/190C oven until golden, 15 to 18 minutes.

Makes about 32 pies.

Serving(s): 32

Nutritional Information
Per pie: about
Calories	125
Protein	6 g
Fat (total)	7 g
Sat. Fat	3 g
Carbohydrate	9 g
Fibre	0 g
Cholesterol	36 mg
Sodium	202 mg
Calcium	5 % RDI
Iron	6 % RDI
Vitamin A	5 % RDI
Vitamin C	2 % RDI
Folate	9 % RDI

Also in this menu:

Party starters -- 5 easy appetizers

Source

Homemakers Magazine: Dec./Jan. 2007

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