Chicken pie with the recipe of grandmother-Fotini

This is one of the foods that were very customary at my grandmother’s table and thus we grew up with these flavours. Today’s generation will tell you that the fat is too much; therefore these recipes are going through a decay phase.

My mother and I were lazy that day so we used readymade phyllo, nevertheless the homemade one is always preferable.

Ingredients: 2 onions chopped, ½ cup of olive oil, 1.5 kg of rooster, 1+1/4 cup of rice, 1 pinch of nutmeg, ¼ kg of grated gruyere, salt and pepper, 1 package of short crust pastry with two pastry sheets. You are going to need extra drops of olive oil to spread on the tray and the phyllo

Sauté the chopped onion in the olive oil using a pressure cooker. Put the chicken in the cooker and sear it. Add salt and pepper and a glass of water. Close the pressure cooker and cook for ½ hr. Open the pressure cooker and bone the chicken. Put it on the side. Add a glass of water in the pot where you have the chicken juices. Add 1+1/4 cup of rice and let it boil in medium fire for 10’.

In order to create the pie, your ingredients should be at room temperature. Spread the one sheet of pastry on a medium tray, after you have applied a few drops of olive oil; the ends of your phyllo should slightly exceed the edge of the tray and will later be used to seal the pie. Mix the rice, the chicken and the gruyere and spread all over the phyllo, season and sprinkle a little nutmeg. Cover with the second sheet of pastry. Form a pocket in the edges with the dough that exceeded the tray’s sides. Spread a few drops of olive oil. Optional: cut the upper phyllo in stripes that will later help you cut in pieces.

Bake in the oven in 180C for 45’ (always pay attention at the baking instructions of the pastry you use). Take care that the bottom phyllo is ready at the end. Serve once it is not so hot, so that you cut even pieces.

Enjoy!