Epirus Chicken Pie with Trahana
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
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.
Πηγή: https://cookeatup.com/en/epirus-chicken-pie-trachana/