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MEDITERRANEAN CHICKEN PIE WITH RED BEANS & PECORINO

A rustic Mediterranean-inspired pie, filled with tender chicken, hearty red beans, and nutty pecorino cheese, wrapped in crisp golden phyllo pastry. Perfect for sharing with family and friends, served warm with a refreshing lemon-garlic yogurt sauce.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 People
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

For the pie
  • 800 g free-range chicken, breast or boneless thigh
  • 1 large onion
  • 2 bay leaves
  • 2 garlic cloves
  • 250 g dried red beans, or 500 g cooked
  • 150 g pecorino cheese, grated
  • 10 g salt
  • 2 g black pepper
  • 40 ml extra virgin olive oil
  • 500 g phyllo pastry, country style or thin sheets
For the lemon-garlic yogurt sauce
  • 250 g Greek strained 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
  • Stainer
  • Large mixing bowl
  • Rectangular baking pan (30×40 cm)
  • Sharp knife
  • Pastry brush

Method
 

  1. Cook chicken: In a pot, place chicken, onion (quartered), bay leaves, a pinch of salt, and 2 liters of water. Simmer over medium heat for 35-40 minutes until tender.
  2. Shred chicken: Remove chicken, let cool slightly, and shred into fibers. Strain the broth and reserve about 1.5 liters.
  3. Cook beans: In the reserved broth, cook the soaked beans for 40-50 minutes until tender. Drain and keep only the beans.
  4. Prepare filling: In a large bowl, combine shredded chicken, beans, chopped garlic, pecorino, salt, and pepper. Add a drizzle of olive oil for extra flavor.
  5. Assemble pie: Grease the baking pan. Layer half the phyllo sheets, brushing each with olive oil. Spread the filling evenly, then cover with the remaining sheets. Score the pie into portions.
  6. Bake: Bake in a preheated oven at 180°C for 50-60 minutes, until golden brown.
Yogurt sauce:
  1. In a bowl, mix yogurt with lemon juice and olive oil.
  2. Add garlic, salt, and pepper.
  3. Stir until creamy. Refrigerate until serving.

Notes

  • For extra aroma, add a pinch of nutmeg or smoked paprika into the filling.
  • Pecorino can be substituted with parmesan for a milder taste.
  • Best served warm with lemon-garlic yogurt sauce and a crisp green salad.