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