A purely Greek recipe that looks like a main course. Gruyere combines with sautéed mushrooms and peppers with yogurt on a delicious pie.


  • 10 phyllo sheets
  • 1 onion, finely chopped
  • 3 fillet, chicken legs, cut into small pieces
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 green pepper, finely chopped
  • 250 gr gruyere, grated 
  • 100 gr feta cheese
  • 100 gr yoghurt
  • 200 gr mushrooms, cut into thin slices
  • 2 tablespoons mint, chopped
  • Extra virgin olive oil, for phyllo sheets
  • Salt
  • Freshly ground pepper


  • Put some olive oil in a non-stick pan to burn.
  • Sauté the onion and add the mushrooms and peppers.
  • Then add chicken legs fillet, cut into chunks.
  • Cook until the chicken is brown and the liquids leave the vegetables.
  • In a large bowl, stir the milk with the yoghurt and then add the gravy and the feta crumbly. Mix well.
  • Add chicken and vegetables to the cheese bowl and mix.
  • Lay the phyllo sheets in a baking sheet, putting 2 sheets on the base.
  • Add the filling and then put the next sheet.
  • We grease it slightly and repeat the same procedure for the rest of the sheets.
  • Cut the pie into pecies in the oven, taking care not to cut  through the phyllo sheets at the base.
  • Bake for 40 minutes at 180 degrees covered with aluminum foil.
  • Then put the pan on the bottom of the kitchen, take the aluminum foil and cook for another 30 minutes.

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