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Chicken Pita

The people from my father's homeland, Vavouri, had an exceptionally simple diet: largely plant-based, with an emphasis on beans. Meat was, at best, a monthly affair. The same goes for our home. When we are feeling like poultry, this chicken pita is absolutely mouthwatering and soul-warming. Enjoy!

Chicken Pita


  • 4 grass-fed chicken breasts
  • 3 large leeks, sliced
  • 6 medium fresh spring onion or scallion, sliced
  • 1 package of phyllo
  • 4 tbsp Fancy Peasant GEVOO, and 1 cup for phyllo
  • 1 large red pepper, diced
  • Salt and pepper


  1. Preheat oven to 375°
  2. Boil the chicken in very well salted water for about a half hour. Let cool.
  3. Once cool, shred chicken with a sharp knife or tear the chicken into small chunk size pieces with your hands; salt and pepper it very well and et aside.
  4. In a large pot, add enough GEVOO to cover the bottom of the pot on medium heat.
  5. Add spring onion and sauté until soft. Add leeks (this will probably be in two batches) and red pepper; sauté until soft.
  6. Add chicken and sauté together for a minute before removing from heat (add seasoning and EVOO as desired). Add salt and pepper to taste.
  7. Grease aluminum pan (bakers half sheet) and fully cover bottom with phyllo sheets making sure to let them hang over.
  8. Begin to layer phyllo sheets and drizzle GEVOO between layers (use half the phyllo sheets).
  9. Add chicken filling evenly throughout pan.
  10. Cover pita with remaining phyllo; roll and fold the edges forming a crust.
  11. Score pita into pieces and cover with GEVOO.
  12. Using your hand, splatter top of pita with water.
  13. Bake for 45 minutes or until golden brown.
  14. Serve warm or at room temperature.