Description
Mediterranean-inspired Savory Chicken Filo Bake delivers crisp golden layers and tender herb-infused chicken. Flaky pastry and rich flavors promise a delightful culinary journey that invites you to savor each delectable bite.
Ingredients
Scale
Main Proteins:
- 1 whole chicken
- 3 eggs
Vegetables and Aromatics:
- 1 kg onions
- Black pepper to taste
Pastry and Fats:
- 6 sheets of filo pastry
- 30 grams (1.06 ounces) butter
- 2 tablespoons olive oil
Instructions
- Prepare the poaching liquid by combining diced onions, unsalted butter (113 grams or ), and extra virgin olive oil in a large, heavy-bottomed pot with a tight-fitting lid.
- Gently place the whole chicken into the pot, carefully adding water until the bird is almost completely submerged. Cover and set the heat to medium-high.
- Allow the liquid to reach a rolling boil, then immediately reduce the temperature to create a gentle, steady simmer. Continue poaching the chicken for approximately 90 minutes until the meat is tender and fully cooked through.
- Remove the chicken from the poaching liquid and transfer to a large cooling surface. Strain the cooking liquid through a fine-mesh sieve into a separate pot, reserving the caramelized onions.
- Vigorously boil the strained liquid, reducing it to create a concentrated, gelatinous stock with intense flavor. This process should take about 15-20 minutes.
- Once the chicken has cooled sufficiently, carefully separate the meat from bones and skin, shredding the meat into bite-sized pieces using two forks.
- In a large mixing bowl, combine the shredded chicken, reserved caramelized onions, large eggs (2-3), and a portion of the reduced chicken stock. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Preheat the oven to 230 degrees Celsius (446 degrees Fahrenheit) and prepare a round 9-inch pie dish by lightly coating it with extra virgin olive oil.
- Layer three sheets of filo pastry into the prepared dish, brushing each sheet generously with olive oil and slightly rotating each layer for even coverage.
- Evenly distribute the chicken mixture into the filo-lined dish, carefully folding the pastry edges inward to create a rustic border.
- Top the filling with the remaining three filo sheets, alternating their direction and folding edges to create a sealed top.
- Bake at the initial high temperature for 15 minutes, then reduce the oven temperature to 200 degrees Celsius (392 degrees Fahrenheit).
- Carefully score the pie into wedges and continue baking for an additional 45 minutes until the pastry achieves a golden-brown, crispy texture.
Notes
- Poaching chicken slowly ensures tender, juicy meat that easily shreds and absorbs maximum flavor from the cooking liquid.
- Reducing the stock concentrates its richness, creating a deeply flavorful base that elevates the entire dish’s taste profile.
- Layering filo pastry with olive oil between sheets guarantees a crispy, golden-brown exterior with delicate, flaky texture.
- Caramelized onions add a sweet, complex undertone that complements the savory chicken and enhances overall depth of flavor.
- Cutting the pie into wedges before final baking allows heat to penetrate evenly, creating a perfectly cooked, golden-brown crust.
- Alternating filo sheet directions helps create a structurally sound and visually appealing pie with an impressive, professional finish.
- Prep Time: 40 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 456 kcal
- Sugar: 8 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 195 mg