Greek Chicken Pie in Phyllo
1/4 c. olive oil
6 leeks - white and tender green, cleaned and chopped
1 bunch scallions green and white chopped
1/4 c. fresh parsley chopped
1/3 c. fresh dill chopped
1/4 c. fresh mint chopped
1 lb. diced chicken (can be raw but I typically use leftovers)
5 oz crumbled feta (or more to taste)
2 T. grated Kefalotyri or hard Parmesan
Ground pepper to taste
egg whites (optional)
Thaw phyllo per package instructions
Preheat oven to 375
Heat the olive oil in a large skillet over low heat and saute the leeks and scallions until soft.
Transfer to a bowl.
Add parsley, chicken, dill, mint, cheeses and pepper to taste and mix well.
Spray a 10X2 inch cake pan with cooking spray or coat lightly with olive oil.
Layer the Phyllo in the pan with enough edge hanging over to cover the top (Usually 2-3 sheets thick)
Add the filling and cover with phyllo and score the top a few times being sure to cut through all phyllo layers.
Brush top lightly with olive oil or egg whites.
Bake for 40 - 50 minutes or until golden brown.
I have also made these in individual bowls like pot pies or simply in phyllo 'packets' on a baking sheet.
For vegetarians I have either omitted the chicken or substituted tofu or a veg. 'chix' product - if using tofu be sure to drain and press to get rid of excess moisture