MEDITERRANEAN CHICKEN PIE WITH RED BEANS & PECORINO
A rustic Mediterranean pie filled with tender chicken, nutritious red beans and salty pecorino cheese, wrapped in golden, crispy phyllo. Perfect for sharing with family and friends, served warm with lemon–garlic yogurt sauce.
TIME: 1 HOUR 50 MINUTES
DIFFICULTY: MEDIUM
SERVINGS: 12
NUTRITIONAL FACTS
Calories
525
Fats
21 g
Saturates
7 g
Carbs
48 g
Sugars
3 g
Protein
37 g
Fibre
6 g
Salt
1.8 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
For the pie
- 800 g free-range chicken, breast or thigh, boneless
- 1 large onion, finely chopped
- 2 bay leaves
- 2 garlic cloves
- 250 g dried red beans, or 500 g cooked
- 150 g pecorino, grated
- 10 g salt
- 2 g black pepper
- 40 ml extra virgin olive oil
- 500 g phyllo dough, country-style or thin
For the lemon–garlic yogurt sauce
- 250 g Greek yogurt
- 30 ml lemon juice, 1 lemon
- 40 ml extra virgin olive oil
- 1 garlic clove, grated
- 3 g salt
- 1 g black pepper
EQUIPMENT
- Large pot
- Colander
- Mixing bowl
- Rectangular baking pan
- Pastry brush
METHOD
- Cook the chicken: Place chicken, quartered onion, bay leaves, a pinch of salt and 2 L water into a pot. Simmer 35–40 minutes until tender.
- Shred: Remove chicken, cool slightly, shred into strands. Strain and keep 1.5 L of the broth.
- Cook the beans: Boil the soaked beans in the reserved broth for 40–50 minutes until soft. Drain.
- Filling: In a large bowl mix shredded chicken, beans, garlic, pecorino, salt, pepper and a drizzle of olive oil.
- Assemble the pie: Brush the pan with olive oil. Layer half the phyllo sheets, brushing each with oil. Spread filling evenly. Cover with remaining phyllo. Score the top.
- Bake: Bake at 180°C for 50–60 minutes, until golden.
- Sauce: Mix yogurt, lemon juice, olive oil, garlic, salt and pepper. Chill until serving.
