Chicken, Mushroom & Silverbeet Pie
This is the perfect easy and healthy chicken pie to make for your family and friends. Full of protein, vegetables and a golden crispy crust - what more could you want?
This recipe is adapted from the wonderful from Kathy Tsaples from Sweet Greek Shop at Prahran Market in Melbourne.
Kathy is an amazing cook so if you are ever in Prahran please do stop by her shop for yummy Greek food and sweets. I went to a filo pastry making class of hers earlier this year and it was so full of useful tid bits - she was so passionate about filo pastry and cooking, I highly recommend it if you ever get the chance.
Filo pastry is a much lighter choice to the usual puff pastry - plus it is delicious so you won’t be missing out at all! Kathy showed us how to make it from scratch in her workshop using a super thin rolling pin (She was using a beautiful old wooden curtain rod of her Mother’s which was much-loved) and it was great watching the technique of rolling and stretching the pastry. For this one to make it easy we will just be using store bought filo!
Chicken, Mushroom & Silverbeet Thyme Pie
Adapted from Kathy Tsaples recipe
extra virgin olive oil
3 cloved garlic, diced
1 leek, sliced
500g chicken thigh, diced
sprigs of thyme
200g mushrooms, sliced
1 bunch silverbeet, or any seasonal leafy green, chopped*
10-12 sheets filo pastry
salt & pepper
1 egg + 1 dash milk, whisked together
Preheat your oven to 180C
Bring a saucepan to medium heat with olive oil. Fry the garlic and leek until softened, Add the chicken and thyme and cook, stirring for about 10 minutes until browned.
Add the mushrooms and cook for a further 10 minutes, stirring occasionally.
Remove from the heat and add the silverbeet. Stir through until combined.
Add the ricotta, feta, eggs and salt and pepper and stir to combine.
Grease a large rectangular tray with olive oil. Layer 2 sheets of filo so that they slightly overlap in the middle and also hang over the edges of the tray. Drizzle with olive oil. Add 2-4 more layers of pastry, drizzling with olive oil as you go. Make sure you cover the filo you are not using with a tea towel to prevent it drying out.
Scoop out the chicken mixture and spread evenly over the pastry. Top with layered filo pastry as you did on the bottom of the tray, drizzling each sheet of pastry with olive oil.
Roll and twist the edges of the pastry towards the middle of the pie to make a rolled up pie crust around the edges. Brush with the egg wash and then pour the remaining egg wash over the top of the pie. Decorate with more thyme leaves and sprinkle with sesame seeds.
Bake in the oven for 45-60 minutes, until golden brown.
Stand for 10 minutes before slicing and serving with a nice green garden salad.
* Don’t be afraid of the stalks! If they are quite tough simply fry them up with the leek in step 1.
I’d love to know your favourite pie fillings. I am thinking of making one filled with my Sri Lankan Chicken Mango curry,… what do you think?