23/11/2015

Whole Wheat Chicken Pie - tkdIt’s been a while since we’ve made a savoury phyllo pie. We’ve already seen how to make our own phyllo dough. Don’t be intimidated. It’s quite an easy process. All it takes is some practice.

Today we are making Whole Wheat Phyllo Chicken Pie using leftover chicken. You can also make this pie with Thanksgiving turkey leftovers or you can cook (grill or boil) chicken just to make this pie because it’s healthy and delicious at the same time. YES.Whole Wheat Chicken Pie - tkd

When it comes to leftovers, meat and poultry are the hardest to handle in my opinion. Vegetables and legume soups are really easy to reheat without compromising taste and texture but leftover meat is often dry. Therefore it stays in the fridge until it’s time to feed it to stray dogs and cats in the neighborhood.Whole Wheat Chicken Pie - tkd

To make this pie healthier I made phyllo using both white and whole wheat flours. The filling contains vegetables (peppers, onion and mushrooms), shredded leftover chicken (I had boiled chicken in the fridge), yogurt and some Kasseri cheese. I used yogurt to bind ingredients together because I wanted the filling to be lighter. Plus, when we roast chicken and turkey we often use marinades or herbs. By using yogurt in the filling mixture we are sure there will be nothing fighting against any meat flavorings.Whole Wheat Chicken Pie - tkd

Whole Wheat Chicken Pie
A delicious pie with whole wheat phyllo dough and a light chicken and vegetable filling. Amazing for using chicken or turkey leftovers.
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Ingredients
  1. For a 30cm / 12in round pan
For the filling
  1. 1 green pepper
  2. 1 red pepper
  3. 1 medium sized onion
  4. 10 medium sized mushrooms
  5. 250g / 8.80oz cooked, roasted or boiled chicken or turkey, shredded
  6. 150g / 5.30oz yogurt (you can also use low-fat)
  7. 150g / 5.30oz kasseri cheese, grated
  8. Salt and pepper to taste
For the whole wheat phyllo dough
  1. 125g / 1 cup whole wheat flour
  2. 125g / 1 cup white bread flour
  3. 1 tsp salt
  4. 1 1/2 tsp olive oil
  5. ½ tsp vinegar
  6. 200g / 1 ½ cups cold water
  7. Extra white bread flour for dusting while rolling out the phyllo.
Plus
  1. Olive oil for greasing the pan, sprinkling the phyllo and sautéing the vegetables.
Instructions
For the filling
  1. Prepare vegetables; Peel and wash onion, wash ,stem and seed peppers, clean/wash mushrooms.
  2. Dry vegetables and then cut into pieces.
  3. Add olive oil in a large pan and heat. Add vegetables and sauté stirring with a wooden spoon for 2-3 minutes. Remove pan from heat.
  4. Add shredded chicken and season to taste.
  5. Then add yogurt and grated cheese and stir until combined.
  6. Set aside.
For the phyllo
  1. Mix together flours and salt on your working surface (or in a bowl).
  2. Form a well in the center.
  3. Add vinegar, olive oil and water.
  4. Mix and then knead until the dough is smooth and elastic.
  5. Form the dough into a round and wrap with plastic.
  6. Allow the dough to rest in the fridge for at least 30 minutes.
  7. Remove the dough from the fridge and cut into 4.
  8. Keep a piece to roll out and wrap the rest of the pieces with plastic.
  9. Generously flour your surface and start rolling out the dough.
  10. Roll the dough into a simple round sheet.
  11. Then fold up the sheet and place your hands in the center.
  12. Start rolling the pin while slowly moving your hands outward.
  13. Flip the sheet, dust again with flour and continue until you end with a thin sheet of phyllo.
Assembly
  1. Grease pan with olive oil.
  2. Place a phyllo sheet in the pan and sprinkle with olive oil.
  3. Repeat with the second phyllo sheet.
  4. Spread filling.
  5. Cover with the 2 remaining phyllo sheets.
  6. Cut pie surface with a knife (cut just the top of the pie don’t go all the way through) and sprinkle with water or olive oil.
  7. Bake in a conventional pre-heated oven, at 200o C / 390o F, for 45-50 minutes or until golden and crispy.
  8. Enjoy!
Notes
  1. To make your phyllo sheets thinner it’s best to use a thin rolling pin.
  2. Don’t forget to generously dust the surface and the dough with flour while rolling to prevent it from sticking.
  3. While rolling out the dough I use only white bread/strong flour because it’s really thin and it has better results in preventing the phyllo sheets from sticking. Whole wheat flour is not as versatile as white flour so your phyllo sheets can be a bit thicker than if made with all white flour. That is why I suggest using only two phyllo sheets at the bottom and two at the top of our pie.
Sweet Applepie http://www.sweetapplepie.eu/

 

Whole Wheat Chicken Pie - tkd

Whole Wheat Chicken Pie - tkd

Whole Wheat Chicken Pie - tkd

Whole Wheat Chicken Pie - tkd

Whole Wheat Chicken Pie - tkd

Whole Wheat Chicken Pie - tkd

Note: This recipe is posted for the 2015 Food Blog Awards competing part for the Best Greek Cooking in English and Best Design and Site Architecture Categories. Utensils, table, chair and tableware are from IKEA the great sponsor of the Best Design and Site Architecture Category.

You can vote for TKD here and here until 14.12.15, the final day of the competition, which also happens to be my birthday (!).

XO

 

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6 Comments

  • 1 year ago

    That’s lovely! <3

    • TheoDORA's Kitchen Diaries
      1 year ago

      Thank you!!! 🙂

  • 1 year ago

    Σούπερ η ιδέα να χρησιμοποιήσεις αλεύρι ολικής για το φύλο 😉
    Αλλά και πολλά από τα υπόλοιπα υλικά έχουν πολύ ενδιαφέρον!

    Ευχές για μία όμορφη εβδομάδα Θεοδώρα!!!

    • TheoDORA's Kitchen Diaries
      1 year ago

      Πρέπει να καταρρίψουμε το μύθο της παχυντικής Ελληνικής πίτας 🙂 . Ευχαριστώ πολύ Άρη για τα καλά σου λόγια! Καλή υπόλοιπη εβδομάδα.

  • Κοτόπιτα με πιπεριές και μανιτάρια; Ωωωω αγαπημένη! Θα με κανεις ν ανοίξω φύλλο!

    Μου αρεσε πολύ επισης το tip σου για το γιαούρτι!

    • TheoDORA's Kitchen Diaries
      1 year ago

      Να ανοίξεις και να φας χωρίς καθόλου τύψεις. Υγιεινά και πεντανόστιμα. <3
      Φιλάκια!

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