Zeus Dinner Chicken Pie
Source of Recipe
Internet
Recipe Introduction
WW points: 13.5 (4), 9 (6)
With reduced fat: 9.5 (4); 6.5 (6)
List of Ingredients
8 sheets filo dough -- frozen
1/2 pound fresh spinach -- stemmed
2 eggs
2 boneless skinless chicken breast halves
1 tablespoon ouzo -- optional
1 celery ribs -- (with leaves)
-- chopped
3 green onions -- chopped
1 tablespoon fresh mint -- chopped
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried marjoram -- crushed
1/2 teaspoon dried tarragon -- crushed
1/2 teaspoon black pepper
1/2 pound feta cheese -- crumbled
1/4 cup kasseri cheese -- grated
1/4 cup olive oil
Recipe
1. Thaw the filo dough according to manufacturers instructions. In some cases, this may be overnight.
2. Preheat the oven to 350 degrees. Brush the bottom and sides of a deep 10-inch pie dish with some of the olive oil.
3. Rinse the spinach well and place in a microwavable bowl. Microwave on high 1 to 2 minutes, stirring once, until wilted and cooked through. (Or, cook the spinach in a dry skillet until wilted.) When cool enough to handle, squeeze the moisture from the spinach. Chop the spinach into fine pieces. Place in a medium mixing bowl.
4. Separate 1 egg into 2 small bowls. Break the remaining egg into the bowl with the egg white and beat lightly. Set both bowls aside.
5. Dice the chicken breasts and place them in the bowl with the spinach. If using, pour in the ouzo. Add the celery, green onions, mint, basil, marjoram, tarragon, pepper, feta and kasseri. Pour in the beaten egg mixture and mix thoroughly.
6. Place the filo dough on a clean counter or work surface and keep covered with plastic wrap or a lightly dampened towel throughout the assembly process. As you assemble the filo sheets, brush each sheet with some olive oil before placing it in the pie dish. Start by placing the first sheet of filo half of it in the dish and half extending beyond the edge. Place a second sheet on top, this time extending over the edge in the opposite direction. Place two more sheets in a strip at right angles to the first two sheets, effectively forming a cross. Repeat this process with the remaining 4 sheets.
7. Spread the chicken mixture evenly into the pan. Fold the overhanging layers of filo up and across the chicken, sheet by sheet, brushing with olive oil after each sheet is in place. Finish smoothing out the top with a final brushing of olive oil. Beat the egg yolk lightly, then brush the top with the beaten yolk. Pierce the top in several places with a fork to allow steam to escape.
8. Bake 50 minutes, until the crust is crisp and golden. Let cool on a rack 10 minutes before cutting. Serve hot or at room temperature.
Serves 4-6
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