A rich, nutritious chicken pie from Laista in Zagori, a small village at a height of 1200 metres on the slopes of Mount Tymfi. Women in Epirus learn to make phyllo from the cradle, but you can also buy it ready-made.
Materials
For the phyllo
Six sheets of phyllo
For filling or stirring
One large country chicken
Six large onions
4-5 eggs
1 cup melted butter or extra virgin olive oil or a mixture of the two for the spread
salt
pepper
Procedure
Step 1
For the phyllo: Preheat the oven to 180ºC. Cut the phyllo dough into six balls and spread them out to be sheets. Cover five phyllo sheets with a damp towel so they don't dry out. Butter a pan. Bake one sheet in the oven with the fan on until crispy.
Step 2
For the filling: Boil the chicken and onions in a large pot with plenty of boiling water until the chicken is very soft and falls off the bones. Strain, keeping the stock aside. As soon as the chicken cools, clean it from bones and skins and chop it finely.
Step 3
Beat the eggs, pour over the chicken and mix.
Step 4
Butter a pan well. Lay out the three sheets, sprinkle and brush each one with a mixture of olive oil and butter, and spread half of the filling on the phyllo.
Step 5
Place another phyllo sheet on top. Add the rest of the filling and close the pie with two phyllo sheets, buttering the first before adding the second. Turn the phyllo inside out on the edges to make the "kothros," butter well, and bake at 180ºC with the fan on for 45 minutes or until golden brown and crispy.
Styling: Katerina Lykouresi- Food Styling: Makis Georgiadis - Photography: Studio M
READ MORE: Greek pork chops with baked potatoes and bacon.
