A Colorful Pie, And A Greek Sunny Day
Today I couldn’t bring myself to stay in and write on the computer. The thing is that finally after two months today is a proper Greek sunny day. So I took my notepad and a pen and came down to the beach.
This winter was one of the coldest. In fact, it even snowed after twenty-five years. Well, it wasn’t snow-snow it was more like snowflakes falling and trying to cover the ground. But then the sun would show up and they would disappear. This happened repeatedly twice during that day. It was weird and pretty frustrating. So much for waking up early, to see it’s snowing.
Well, we’re back to normal weather now. Which doesn’t really help me being productive with my blogging. Anyways, what I’ll share with you on this sunny warm day, is a luscious and colorful chicken pie. A Greek chicken pie…
A Dish Destined To Make A Hit
What do you think, is the percentage of people, who don’t like to eat chicken? –Hmm, I’d bet a 20 percent out of all people. And out of those, how many do you think don’t fancy to eat chicken pie. – I’d bet that all people who like chicken would also love a nice piece of a chicken pie. So what I’m trying to say is, that this Greek Chicken Pie and in fact any chicken pie is a dish that everyone enjoys at least almost everyone 😉
So taking into account my imaginary percentage numbers, chances are that this Chicken Pie is going to make a hit. Either to your kids and family or to your guests.
The Greek Chicken Pie Version
In Greece, we make it with phyllo pastry, like we do with most pies. It’s filling is very creamy, instead of being runny. Something that I believe suits it the best. What really makes a wonderful pie is for it to be crispy. Having a runny filling, makes any type of pastry become muddy-like. And when you eat a muddy pastry, it gives you the impression of being uncooked. Which is the worst case scenario when making a pie.
As for the other ingredients, no carrots or peas in this recipe. Besides, they kind of remind me of bland hospital food when I see them cooked together with chicken like that (sorry Chicken pot pie fans no offense taken I hope). So instead, I used colorful peppers. You get the sweetness you need, with a stronger flavor that goes perfectly with chicken. Sorry (again), no bacon in this chicken pie. It wouldn’t be Greek. Plus the cream and the pastry contain enough fat for one dish.
As for the pastry, I used homemade phyllo (don’t hate me for choosing the hard way again). It will always be my number one choice for a pie. Because of its taste and crispy texture. And if you learn to make phyllo yourself, I’m sure it will be yours too.
Nothing compares to it. And as always you can use ready-made phyllo pastry instead. It won’t make a pie ”to die for” but rather one you would ”lie for”. You will find more thorough instructions with pictures, for making homemade phyllo here. My pen just started to dry out… Probably trying to tell me to stop writing eventually.
Tool’s you’ll need for this recipe are:
A 9-inch round baking pan. 1-inch smaller or bigger is fine as well. Just make sure it doesn’t exceed the 3 or 4 inches in height because it will be harder to use with the phyllo.
A rolling pin. Preferably a wooden one.
A pastry brush for greasing the phyllo with oil.
I think that’s all. Happy rolling!