Greek Chicken Stein (Print Version)
Layers of crispy filo pack in soft chicken, sweet onions, and rich broth, for a super satisfying oven-baked meal.
# Ingredients:
→ Filling
01 -
Salt, to your liking
02 -
Fresh ground black pepper, use as much as you want
03 -
3 eggs, whisked
04 -
1 whole cleaned chicken, about 1.5 kg
05 -
2 tablespoons olive oil, plus some more for greasing and brushing
06 -
30 grams unsalted butter
07 -
1 kg onions, peeled and cut into slices
→ Pastry
08 -
6 sheets filo pastry
# Steps:
01 -
Once it's out of the oven, give the pie a break for about 10 to 20 minutes. It tastes best a little warm, so why not enjoy it then?
02 -
Take the pie out, crank down the oven to 200°C. Cut it into 6 or 8 pieces, put it right back in and let it bake for 45 more minutes.
03 -
Pop it in your hot oven for 15 minutes to give it a nice start.
04 -
Pour your chicken filling into the filo-lined dish. Tuck in any pastry that's hanging over the sides. Cover it with your last 3 filo sheets, changing up which way you lay them. Fold the sides in tight, oil the top well.
05 -
Place 3 filo pastry sheets into your dish, changing the direction each time. Give each sheet a light brush of olive oil as you go.
06 -
Fire up your oven to 230°C. Brush some olive oil all over a round pie dish.
07 -
Toss the shredded chicken and those cooked onions into a big bowl. Pour in the beaten eggs and just enough reduced chicken stock so it holds together. Sprinkle in salt and pepper the way you like.
08 -
When the chicken’s cool enough, pull all the meat off, toss away the skin and bones.
09 -
Lift the chicken out and let it cool down. Strain the liquid into another pot, keeping the onions aside. Turn up the heat and let the liquid bubble until it thickens up and gets jelly-like.
10 -
Put a lid on the pot and bring it all to a boil over medium-high. Lower the heat and simmer the chicken for around 90 minutes. You’ll know it’s good when the chicken is cooked through.
11 -
Into a big pot, pile in your sliced onions, butter, and olive oil. Drop in the chicken and add water to nearly cover it all.
# Notes:
01 -
Letting your pie hang out a bit before serving makes it easier to cut and helps the filling stay put.