BLOGS

Fresh take on chicken pie

Blog: Nosh On

I've been in the process of cleaning out my freezer lately. By cleaning out I mean I'm going through the contents of the freezer using up odds and ends frozen in the effort to be frugal. And, as my husband, Brian, pointed out, we're filling it back up just about as quickly as I'm using up the contents.

I keep finding treasures tucked away in the deep freeze. Last week I noticed a package of phyllo dough hiding into the freezer's dark, back recesses. I considered using the phyllo to make a dessert with jam and ricotta cheese, but instead I did what I do when I find an odd ingredient that I need to use. I went to my cookbooks.


I didn't have to look far for inspiration. The first book I looked in was Susanna Hoffman's wonderful Greek cookbook, "The Olive and the Caper." Every time I open it I end up spending at least a half hour reading through the recipes, anecdotes, history and cultural insights Hoffman has written. It's so much more than a cookbook. In fact, I've opened it more frequently to read for fun than to find a recipe.

This time, though, I followed through with my reading. Hoffman provides so many recipes using phyllo dough, it was kind of difficult to choose. But I settled on the Chicken Pie with phyllo called Kotopita.

If you've never used phyllo before, the recipe will probably seem daunting. All it takes, though, is a little patience and comfort with imperfection. Despite the fact my phyllo had gotten freezer burn and dried out in places, I found the recipe quite quick and very simple.

The resulting chicken pie was bright with flavors of lemon and dill but rich and satisfying too. The recipe is a keeper. Just one more reason I love the book.