2 hrs 5 mins
1 hr 30 mins
Baked in a phyllo-lined casserole.
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Units: US | Metric
- 1 (4 -5 lb) roasting chickens, giblets and neck removed, cut into 9 pieces
- 2 lemons, cut into quarters
- 10 cracked black peppercorns
- 3 bay leaves
- 2 tablespoons olive oil, plus additional
- olive oil, for greasing the pan and brushing the phyllo
- 2 leeks, white and light green parts halved and thoroughly rinsed for sand, then sliced
- 1/4 cup pine nuts
- 1/3 cup golden raisin
- 2 tablespoons dry vermouth (or retsina) or 2 tablespoons dry white wine (or retsina)
- 2 tablespoons chopped fresh dill
- 1 tablespoon ground cinnamon
- 2 teaspoons finely grated lemon zest
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 12 sheets frozen phyllo dough, laid on work surface under plastic wrap and a dry kitchen towel
- 1/3 cup toasted walnut pieces, finely chopped
- 3 large eggs, lightly beaten
- 1Place chicken pieces in a large pot; add in the lemon wedges, peppercorns, and bay leaves.
- 2Fill the pot with water until it covers the chicken by 1 inch; set over high heat and bring the water to a boil.
- 3Decrease heat to medium; cover partially, and simmer until the chicken is cooked and almost falling off the bones, about 40 minutes.
- 4Drain the chicken in a colander set in the sink; discard lemon wedges, peppercorns, and bay leaves.
- 5When chicken is cool enough to handle, skin and bone chicken, shredding the meat somewhat; set aside.
- 6Heat a big skillet over medium-low heat.
- 7Add in 2 tablespoons olive oil, then the leeks.
- 8Decrease heat to low and cook slowly, stirring frequently, until quite soft and golden, about 7 minutes.
- 9Stir in the pine nuts; keep cooking, stirring often, until fragrant, about 2 minutes.
- 10Stir in the shredded chicken, raisins, wine, dill, cinnamon, lemon zest, salt, and pepper.
- 11Remove the pan from the heat and set aside to cool 10 minutes.
- 12Position the rack in the center of the oven and preheat the oven to 375°.
- 13Lightly oil a 13x9 inch baking dish; lay four of the phyllo sheets in each of the four quardrants of the baking dish, making sure they all come up the sides of the pan and hang over the edges by about 2 inches (they will also overlap in the center of the dish).
- 14Brush the sheets with olive oil, then sprinkle about half of the walnuts over them.
- 15Do the same with a second layer of four phyllo sheets, brushing them again with olive oil and sprinkling with the remaining nuts.
- 16Make a final layer of phyllo sheets, this time, brush only the parts of these sheets that lie along the top of the casserole’s sides with oil but take care to get down in the layers.
- 17Stir the beaten eggs into the chicken mixture, then pour into the phyllo-lined pan.
- 18Fold the overhanging edges over the filling, just so they make a decorative border around the casserole, covering the filling at the edges.
- 19Bake about 35 minutes, until the phyllo has browned and the filling is bubbling.
- 20Let the casserole cool on a wire rack for 10 minutes before serving.
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Nutritional Facts for Greek-Inspired Chicken Casserole With Leeks, Pine Nuts, and Rais
Serving Size: 1 (255 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 561.0
- Calories from Fat 326
- Total Fat 36.3 g
- Saturated Fat 8.6 g
- Cholesterol 176.6 mg
- Sodium 560.7 mg
- Total Carbohydrate 26.8 g
- Dietary Fiber 2.7 g
- Sugars 5.2 g
- Protein 31.5 g