Epirus is a region that has given Greek cuisine some of its most distinctive pies. With simple ingredients, handmade phyllo and techniques passed down from generation to generation, the women of Epirus created recipes that remain beloved to this day.

This chicken pie with trahana is one of them. What makes it special is that once assembled in the baking pan, it is generously covered with the chicken broth and left to absorb it before baking. As it bakes, the trahana swells, the filling becomes moist and fluffy, and the phyllo develops a wonderful flavour and texture. The result is a rich, hearty and aromatic pie that can easily be served as a main course alongside a fresh salad.

If you enjoy traditional pies from Epirus, be sure to try our authentic Epirus cheese pie, our irresistible Epirus batter pie “Kourkoutopita” and our traditional Epirus chicken “Kothropita”.

🛒 Ingredients

For the phyllo

• 🌾 500 g all-purpose flour
• 🫒 3 tbsp olive oil
• 🧂 1 tsp salt
• 💧 250–300 ml lukewarm water
• 🌾 corn starch for rolling out the phyllo
• 🫒 1/2 cup olive oil for brushing the phyllo

For the filling

• 🍗 2 chicken legs
• 🫒 1/4 cup olive oil
• 🧅 2 onions
• 🧀 200 g feta cheese
• 🌾 1 cup trahana
• 🧂 salt and pepper

🔸 Trahana is a type of pasta that is made from semolina together with either milk (sweet trahana) or yogurt (sour trahana). It’s dried and then crumbled into tiny little grains that are much like couscous in their appearance. If you need a substitute, you can try couscous or a very small grain pasta.

🔸 For an even more authentic flavour, try making your own homemade trahana. In my recipe, you will find detailed step-by-step instructions for a perfectly successful result.

Additional ingredients

• 🍲 3 cups chicken broth
• 🥚 3 eggs

👩‍🍳 Preparation

For the filling

Boil the chicken in 4–5 cups of water with a little salt. Reserve 3 cups of the broth. Let the chicken cool and cut it into small pieces.

Heat the olive oil and sauté the finely chopped onions. Once softened, remove them from the heat.

Transfer the onions along with their oil to a bowl and add the chicken.

Add the crumbled feta, trahana, salt and pepper, then mix well.

For the dough

Place all the ingredients for the phyllo, except the water, in a large bowl. Mix them together while gradually adding the lukewarm water. Knead until the dough no longer sticks to your hands. Let it rest for 30 minutes, then divide it into 4 balls.

Grease a baking pan, dust your work surface with corn starch and roll out the first dough ball into a sheet slightly larger than the pan. Brush it with olive oil.

Roll out the second sheet and place it on top of the first, slightly crumpled, without leaving excess dough hanging over the edges.

Spread the filling evenly over the surface.

Cover with the remaining two sheets, brushing each one with olive oil in between.

Fold and seal the pie around the edges, creating a traditional “kothros” border with the overhanging bottom sheet. Score the pie into portions.

Whisk the eggs together with the chicken broth in a bowl. Pour the mixture evenly over the pie, gently shake the pan and let it rest for 30 minutes so that most of the broth is absorbed.

Bake at 190°C using the conventional top and bottom heating setting until the liquid is absorbed and the pie develops a beautiful golden-brown colour.

Enjoy!

Nanà…💖