Chicken Leek and Feta Pie
2 1/2 cups all-purpose flour
1 teaspoon salt
4 tablespoons extra virgin olive oil
1 egg, lightly beaten
6 leeks, white and 3 inches of green, diced
1 / 4 cup extra virgin olive oil
1 bunch of green onions, green and white, chopped
1/4 cup chopped fresh flat leaf parsley
1/3 cup chopped fresh dill
2 tablespoons chopped fresh mint
3/4 pound raw boneless chicken meat, skin and fat removed, diced and patted dry with paper towels
5 ounces feta cheese, crumbled
2 tablespoons grated Kefalotyri or Parmigiano Reggiano cheese
2 egg yolks, lightly beaten
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons all-purpose flour
1 egg yolk, lightly beaten
In a bowl, combine 2 1/ 4 cups flour and salt. Add 3 tablespoons olive oil, 1 /2 cup water and the egg and mix well to form a ball. Flour a work surface with the remaining 1/ 4 cup flour and knead the dough for 1 minute until smooth and elastic. Alternatively, this can also be done in an electric mixer using a dough hook.
Oil a large bowl with the remaining 1 tablespoon olive oil. Place the dough in the bowl and turn over to coat the top. Cover with plastic wrap and let rest at room temperature 2 hours.
Preheat the oven to 375o F. In the meantime, for the filling, wash the diced leeks in a bowl of cold water. Drain well. Heat the olive oil in a large frying pan over low heat. Cook the leeks and green onions until soft, 20 minutes. Transfer to a bowl. Add the parsley, dill, mint, chicken, feta, Kefalotyri or Parmigiano, egg yolks, salt, and pepper and mix well.
After the dough has rested 2 hours, brush a round 10 X 2-inch cake or springform pan lightly with 1 /2 tablespoon olive oil. Roll two-thirds of the dough into a circle 1/8-inch thick by 14-inches on a floured surface. Place the dough in the pan, stretching slightly so it comes up over the edges. Brush lightly with the remaining 1 /2 tablespoon olive oil. Spread the filling evenly over the dough. Roll the other piece of dough into an 11-inch circle. Place on top of filling so it comes up over the edges. Press the edges together and trim any excess. Roll the crust inward to form an edge. Brush the top lightly with the egg yolk. With the point of a knife, score the top, making sure that you do not cut through the crust completely.
Bake until golden brown, 40 to 50 minutes. Cool 15 minutes before serving.
*This can also be served at room temperature.
Note: This can also be made with store-bought phyllo dough, yielding a light, flaky finished product. You will need 12 sheets of phyllo.
Place the phyllo on a work surface and cover with a slightly dampened towel.
Melt 6 tablespoons butter in a saucepan.
Place 1 sheet of phyllo in the pan, letting the extra overhang the edges. Brush lightly with butter. Turn the pan one-quarter turn and place another layer of phyllo on top of the other one. Brush lightly with butter. Repeat with 4 more sheets of phyllo. Spread the filling evenly over the dough. Fold the excess phyllo onto the filling. Place 1 sheet of phyllo on top of the filling, letting the extra overhang the edges. Brush lightly with butter.
Turn the pan one-quarter turn and place another layer of phyllo on top of the other one. Brush lightly with butter. Repeat with 4 more sheets of phyllo. Trim the edges of the phyllo so that they hang 1 inch over the edge of the pan. Tuck between the bottom layers of phyllo and the sides of the pan.
With the point of a knife, score the top, making sure that you cut through only the top couple of layers of phyllo.
Bake according to the directions above.