Greek-style chicken pie with tahini sauce

all details

This pie goes a long way and can be served as an entrée or a main course with salad. It is based on a traditional Greek-style pie, but with a new look and tangy sauce to give it a lift.

Murdoch Recipe Article Lead - narrow

Ingredients

  • 500 g (1 lb 2 oz/3 cups) chopped cooked chicken meat
  • 2 teaspoons dried oregano
  • 125 ml (4 fl oz/½ cup) extra virgin olive oil, approximately
  • 2 brown onions, chopped
  • 135 g (4¾ oz/⅔ cup) basmati rice
  • 40 g (1½ oz/¼ cup) currants, soaked in hot water for 10 minutes, drained
  • 40 g (1½ oz/¼ cup) pine nuts, toasted
  • 1 bunch silverbeet (Swiss chard), stems trimmed, leaves washed and chopped
  • 150 g (5½ oz) fresh firm ricotta, drained
  • 8 sheets filo pastry

Tahini sauce

  • 65 g (2¼ oz/¼ cup) tahini
  • 2 tablespoons water
  • 70 g (2½ oz/¼ cup) plain yoghurt
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sumac
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil

Method

1. To make the tahini sauce, process all the ingredients in a small food processor until smooth. Season with salt and pepper to taste. Cover and refrigerate.

2. Toss the chicken with the oregano and season with salt and pepper to taste. Cover and refrigerate for 30 minutes.

3. Meanwhile, heat 2 tablespoons of the oil in a saucepan over low heat and cook the onions, covered, stirring occasionally, for 10 minutes or until soft. Cook the rice in a saucepan of simmering salted water for 10 minutes, then drain and rinse under cold water. Combine the onion, rice, currants and pine nuts and season to taste.

4. Cook the silverbeet (still wet from being washed) in a wok over medium heat, stirring occasionally until wilted. Drain, rinse under cold water and then use your hands to squeeze out excess moisture. Combine the silverbeet and ricotta in a bowl and season to taste.

5. Use a pastry brush to brush a 5 cm (2 inch) deep, round 20 cm (8 inch) diameter straight-sided tin with a little of the remaining oil. Keeping the filo pastry under a clean tea towel (dish towel) to prevent it drying out, layer 6 filo sheets around the dish, brushing oil between each and overlapping the sheets to fit the dish and allowing about 10 cm (4 inches) of pastry to overhang the edge.

6. Preheat the oven to 180°C (350°F/Gas 4). Spoon half the rice mixture over the pastry. Top with the silverbeet and ricotta mixture, the chicken mixture and the remaining rice mixture. Fold the overhanging pastry over the top of the pie and brush with oil. Fold the remaining 2 sheets of pastry together, brush with oil and scrunch over the pie to create some height, then brush with the remaining oil.

7. Place the pie on a baking tray and bake for 40 minutes, until the pastry is golden and the pie is heated through. Remove from the oven and set aside for 10 minutes before serving. Use a serrated knife to cut wedges of pie and serve with the tahini sauce.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Chicken
  • Cuisine - Greek
  • Course - Main-course
  • Occasion - Family meals

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Greek-style chicken pie with tahini sauce

Rate Greek-style chicken pie with tahini sauce:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Greek-style chicken pie with tahini sauce with half a star Rate Greek-style chicken pie with tahini sauce with 1 star Rate Greek-style chicken pie with tahini sauce with 1.5 stars Rate Greek-style chicken pie with tahini sauce with 2 stars Rate Greek-style chicken pie with tahini sauce with 2.5 stars Rate Greek-style chicken pie with tahini sauce with 3 stars Rate Greek-style chicken pie with tahini sauce with 3.5 stars Rate Greek-style chicken pie with tahini sauce with 4 stars Rate Greek-style chicken pie with tahini sauce with 4.5 stars Rate Greek-style chicken pie with tahini sauce with 5 stars

Error: Please select your rating for 'Greek-style chicken pie with tahini sauce'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Winemaker Louisa Rose is the custodian of both Yalumba tradition and innovation.

Cook discussions

Chicken and saffron rice

This tasted out of this world! It was my turn to cook, saw the recipe in Sunday's paper and it ... Read more

Commenter
Odhran
Date and time
3 days ago

Cook discussions

Chicken and saffron rice

This tasted out of this world! It was my turn to cook, saw the recipe in Sunday's paper and it ... Read more

Commenter
Odhran
Date and time
3 days ago

Cook discussions

Chicken and saffron rice

This tasted out of this world! It was my turn to cook, saw the recipe in Sunday's paper and it ... Read more

Commenter
Odhran
Date and time
3 days ago

Cook discussions

Chicken and saffron rice

This tasted out of this world! It was my turn to cook, saw the recipe in Sunday's paper and it ... Read more

Commenter
Odhran
Date and time
3 days ago

Cook discussions

Chicken and saffron rice

This tasted out of this world! It was my turn to cook, saw the recipe in Sunday's paper and it ... Read more

Commenter
Odhran
Date and time
3 days ago