Chicken filo pie
Chicken filo pie perfect for weekend lunches or park picnics with friends. Serves 8, cooks in 2 hours and 10 minutes.
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Ingredients
- Chicken fillo pie
- 500 grams (1 pound) chicken breast fillets, halved
- 500 grams (1 pound) chicken thigh fillets, halved
- 3 cups (750ml) salt-reduced chicken stock
- 80 grams (2½ ounces) butter, chopped
- 1 brown onion (80g), chopped finely
- 1/3 cup (50g) plain (all-purpose) flour
- 200 grams (6½ ounces) feta cheese, crumbled
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped dill
- 1/4 cup finely chopped mint
- 1 teaspoon ground nutmeg
- 4 eggs, beaten lightly
- 8 (sheets) filo pastry
- 1/4 cup (60ml) olive oil
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