Chicken and Feta Pies
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 egg, 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.
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