A twist on a traditional pita found in northern parts of Greece. We’ve added a delicious bolognese sauce to the pasta!
Recipe makes 6 pies
3 tbsp olive oil
750g chicken thigh fillets, cut into 2-3cm pieces
2 leeks, cut into even chunks
200g mushrooms, sliced
2 cloves garlic, crushed
2 tbsp Dijon mustard
3 tbsp plain flour
375ml chicken stock
80ml sour cream
salt and pepper to taste
125g frozen peas
18 sheets Antoniou Fillo Pastry
100g melted butter
Heat the olive oil in a large pot over a medium high heat. Add the chicken pieces and fry until cooked through (approx. 5 minutes). Remove from the pot, transfer to a plate and set aside.
Add the butter to the same pot along with the leeks, mushrooms and garlic. Cook for 5 minutes until the leek softens. Add the mustard, flour, stock, sour cream and chicken. Give everything a good stir and allow the sauce to cook for 15 minutes until it thickens. Fold in the frozen peas, remove from the heat and set aside.
Divide the mixture between six 375ml ramekin or pie dishes and preheat your oven to 180 degrees Celsius.
Lay out a sheet of fillo on a clean bench with the longer side facing you and brush generously with melted butter. Roughly scrunch the fillo together to form one long “snake” and gently roll it up to form a coil shape. Place the fillo coil on top of the pie and repeat until all pies are covered. (Each pie should fit 3 fillo coils).
Place the pies on a baking dish, brush with any extra remaining butter and bake for 20 mins until the fillo is golden brown. Allow to cool for 5 minutes before serving.
2 tbsp olive oil
4 large leeks, cleaned and thinly sliced
2 cloves garlic, finely chopped
50g pine nuts
Salt and pepper to season
200g feta cheese, crumbled
1 tbsp parsley, finely chopped
12 sheets Antoniou Fillo Pastry
Olive oil spray
1 egg lightly beaten
Sesame seeds for garnish
Preheat your oven to 190 deg C and line a baking tray with baking paper.
Heat the olive oil in a pan and fry the leeks, garlic and pine nuts on a medium heat for 5-6 minutes until soft and translucent. Transfer the mixture to a bowl and allow to cool. Season with salt and pepper, add the parsley and crumbled feta and mix well. Set aside.
Lay one sheet of pastry with the shorter edge facing you and spray with olive oil. Repeat this process with 3 more sheets until you have a stack of 4 sheets .
Spread half the leek mixture over the fillo stack ensuring it covers the whole stack. Spray another 4 sheets of fillo to make a stack and place this on top of the leeks. Add the remaining leek mixture and top again with another 4 sheets of fillo sprayed with olive oil.
Gently roll up from the short side and place on a baking tray, seam side down. Brush with beaten egg and top with sesame seeds. Cook for 25 minutes or until golden. Allow to cool for 15 mins before slicing and serving.
Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry
375g Antoniou Fillo Pastry
375g fetta cheese
1 bunch spinach
1 bunch shallots
2 medium onions
1/2 cup oil
1 teaspoon salt
1/4 teaspoon black pepper
Remove stalks from spinach, wash and drain until completely dry. Cut spinach into small pieces and add chopped onions, shallots and diced fetta. Beat eggs, salt, pepper and oil in a separate bowl and then pour over the spinach mixture. Mix well until combined.
Layer half the fillo pastry in a medium sized pie plate or baking tray, buttering every second sheet with melted butter. Place the mixture on top of the layered pastry and fold in any overhanging ends. Repeat the layering process with the remaining fillo pastry, tucking in the top sheets to neaten off. Brush the top with melted butter and bake in a preheated moderate oven for around 45minutes or until golden brown.