From greeklishfoodie


  • 700g of chicken thighs (boiled and pulled, or roasted chicken if preferred)⁣⁣
  • 1 packet of Filo pastry (Puff pastry as an alternative)⁣⁣
  • 400g ricotta cheese ⁣⁣
  • 250g Mastelo @mastelogr cheese (diced, but can be grated – alternatively halloumi or mozzarella can be used instead)⁣⁣
  • 5tbsp strained yoghurt (can add cream for a wetter filling)⁣⁣
  • 100g cherry tomatoes (halved)⁣⁣
  • 2 large pepper (ideally red, chopped)⁣⁣
  • 1 large onion (chopped)⁣⁣
  • 1tbsp dried thyme ⁣⁣
  • 1tbsp dried tarragon ⁣⁣
  • 1tbsp smoked paprika ⁣⁣
  • 2tbsp mustard ⁣⁣
  • 1tsp chilli flakes (optional)⁣⁣
  • Salt and pepper to taste⁣⁣
  • extra virgin olive oil (half cup in total)⁣⁣



  1. Preheat the oven to Gas Mark 6/7.⁣⁣
  2. Unroll the filo sheets and place carefully between two slightly dampened kitchen cloths. This keeps the sheets pliable to reduce tearing.⁣⁣
  3. Heat a large pan over a medium heat adding 1tbsp of oil. Fry the onion for 5 minutes until soft and translucent. Add the peppers, stir and then remove from the heat (the peppers will cook further in the oven)⁣⁣
  4. In a large bowl add the chicken, cheeses and spices, then mix well until everything is combined.⁣⁣
  5. Add the vegetables and mix again gently.⁣⁣
  6. Grease a medium baking tray with olive oil⁣⁣
  7. Line the baking tray with two sheets of filo, covering the sides of the dish, brushing with olive oil. Repeat until two-thirds of the filo is used up.⁣⁣
  8. Evenly spread the filling over the filo. Top with two more sheets, and brush with olive oil.⁣⁣
  9. Continue to layer the filo sheets as before, brushing with olive oil, until all are used up. Brush the very top layer with olive oil, and sprinkle a few drops of water.⁣⁣
  10. Fold the excess at the sides inwards and then brush well with olive oil. ⁣⁣
  11. Cut squares into your pie part-way through.⁣⁣
  12. Bake at Gas Mark 6 for circa 50 minutes, or when the filo crust is crisp and golden brown. Remove from the oven. Finish cutting the squares and serve.⁣⁣