Ingredients for two servings
2 pieces of Cretan pie filled with wild edible greens (“horta”) and fennel,
1 chicken breast,
2 tablespoons olive oil,
1 scallion,
½ glass white wine,
4 cherry tomatoes,
2 tablespoons of anthogalo cream or yogurt,
salt and pepper
Instructions
Cut the chicken and sauté it with olive oil. Add the cherry tomatoes (cut in half), the white part of the scallion, salt, and pepper. Once the chicken gets brown, douse in wine. In a non-stick pan or a grill, bake the two Cretan pies filled with wild edible greens (“horta”) and fennel on both sides after sprinkling them with a bit of olive oil.
Once the pies are ready, fill them with the cooked chicken and anthogalo cream. Fill them as you would fill a Greek gyro. To prevent the pie from breaking, use one of the long green stalks of the scallion as a cord that holds everything together.
The stalk of the scallion must pass through the pie from its back side up to its centre. Wrap the pie and make a knot.