Savory Chicken Filo Bake This delightful savory chicken filo bake is a comforting dish featuring tender chicken and caramelized onions, all wrapped in flaky pastry. Perfect for a family dinner or a special occasion! Ingredients 1 kg onions 30 gr butter 2 tbsp olive oil 1 whole chicken 3 eggs black pepper 6 sheets filo pastry Instructions Start by placing the onions, butter, and olive oil into a large pan or stockpot with a lid. Add the whole chicken and pour in enough water to nearly submerge the bird. Cover the pan with the lid, bring the water to a boil, then reduce the heat to a gentle simmer and poach the chicken for about 1½ hours. Once the chicken is cooked, remove it from the pan and strain the cooking liquid into another pot, setting aside the onions to use later. Bring the strained liquid to a rolling boil to reduce it to a rich, gelatinous stock. Let the chicken cool, then shred all the meat from the carcass, discarding the bones and skin. In a large bowl, combine the chicken with the reserved onions, mixing thoroughly. Add the eggs and some of the chicken stock, seasoning the mixture with salt and black pepper to taste. Preheat the oven to 230°C/gas 8/446°F. Grease a round pie dish with olive oil. Line the dish with 3 sheets of filo pastry, alternating the direction each time and brushing each layer lightly with olive oil. Spoon the chicken mixture into the dish and fold the overhanging edges inward. Top with an additional 3 layers of filo, again placing them at different angles. Fold in the overhanging edges to seal the pie and brush the entire surface with more olive oil. Bake in the preheated oven for 15 minutes. After 15 minutes, take the pie out, reduce the oven temperature to 200°C/gas 6/392°F, cut the pie into 6 or 8 wedges, and return to the oven for another 45 minutes. Allow the savory chicken filo bake to rest for 1020 minutes before serving warm.
