Herby chicken hand pies with Greek yogurt phyllo

by Diana Moutsopoulos

Herby chicken hand pies with Greek yogurt phyllo, aka kourou. I set out to make a kotopita (chicken pie) with a rotisserie chicken languishing in the fridge. This exceeded all expectations! You could use store bought phyllo as well, but the kourou made with Greek yogurt makes these extra special.


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PHYLLO:
9 oz (250g) butter, softened
7 oz (200g) Greek yogurt
3 cups (375g) flour
1 1/4 tbsp baking powder
1/2 tsp salt
FILLING:
1 rotisserie chicken, meat picked and chopped
2 tbsp chopped fresh dill
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
200g (7 oz) feta, crumbled
50g (2 oz) kefalograviera, grated
4 tbsp yogurt
1 egg
1 tbsp semolina
Salt and pepper
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For the phyllo, beat butter till pale. Beat in yogurt. Add dry ingredients and knead to a soft dough. Let rest 30 min.
For the filling, mix all ingredients well.
Roll out dough to 1/8 in thick, cut into desired shapes, and fill with filling. Seal with beaten egg. Brush tops with beaten egg and sprinkle with sesame seeds.
Bake at 350 F (180 C) for 15-20 min, or till golden.

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