A flaky, buttery, phyllo pie stuffed with a herby, well spiced, and tacky chicken-spinach mixture.

CHICKEN PHYLLO PIE

Ingredients

400 grams boneless chicken breasts, cut into thin strips
11 phyllo squares
4 tsps oil
2 tbsps chopped garlic
1 large onion, sliced
Salt to taste
2 1/2 cups shredded spinach
1 tsp smoked paprika powder
Crushed black peppercorns to taste
1/2 cup crumbled feta cheese
Melted butter as needed

Technique

1. Heat oil in a shallow nonstick pan. Add garlic and sauté till it turns golden brown.
2. Include onion, salt and sauté till translucent.
3. Add chicken and cook for 1 minute on high heat.
4. Add spinach and cook for 2-3 minutes on medium heat.
5. Include smoked paprika powder, crushed black peppercorns and mix well.
6. Cook on medium heat till the mix is dry. Switch off the heat, transfer the mix in a bowl, include cheese and mix well.
7. Pre-heat the oven at 180 ℃.
8. Grease a cast iron pan with some melted butter. Place a phyllo square and brush some more melted butter on top. Repeat this process till all 10 phyllo sheets are utilized.
9. Bring the edges together and close it. Apply some more melted butter on top.
10. Crush the remaining phyllo sheet and location in the centre. Apply some more butter on top.
11. Bake in preheated oven for 35-40 minutes. Cut into wedges and serve hot.

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