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.
