Tirit (Chicken) Pie

Tirit (Chicken) Pie


  • 500 g buckwheat phyllo dough
  • 1 kg cooked chicken meat
  • 120 – 150 g melted butter
  • spices per your taste


First you should cook chicken meat (black and white) with vegetables and spices (bay leaf, pepper in grain, carrot, celery, onion and sea salt). Clean the meat from the bones and skin and chop with your fingers. Leave the soup in which you cooked the meat, filter it and spice per your wish. Grease baking dish with butter, then place three sheets of phyllo dough (each greased well with butter), then put a layer of chicken and so on for as long as you have chicken and phyllo sheets. At the end put three layers of phyllo. Cut the pie into cubes, grease well with melted butter and bake on 200 degrees until get a nice golden color. Take the pie out of the oven and slowly pour the soup over the pie. To be as juicy as possible. But to moisten rather than literally swim in the soup. Return to the oven for another ten minutes. And that’s it.

Tirit (Chicken) Pie

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