Ingredients

1 onion, dry
2 tablespoon(s) olive oil
1 carrot
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 tablespoon(s) paprika, sweet
1 tablespoon(s) curry
1/2 teaspoon(s) nutmeg
700 g chicken, boiled and deboned
700 g chicken, boiled and deboned
130 g white wine
1 chicken bouillon cube
200 g heavy cream 35%
2 eggs, medium sized
1/4 bunch parsley, finely chopped
300 g kefalotyri cheese
salt
pepper
100 g olive oil, for drizzling phyllo
700 g phyllo dough sheets
sesame seeds, for sprinkling

Instructions

1.Place a pan over high heat and let it get very hot.
2.Chop the onion into small pieces.
3.Add 2 tablespoons to the pan and add the onion.
4.While it is sautéing, chop the carrot into small pieces and add it to the pan also.
5.Chop the bell peppers into small pieces and add them to the pan.
6.Mix with a wooden spoon and add the paprika, curry and nutmeg.
7.Chop the mushrooms into slices and add them to the pan.
8.Add the boiled chicken that has been cut into pieces and sauté for 10 minutes until the vegetables soften.
9.Add the white wine and cook for 3-4 minutes, so that the alcohol evaporates.
10.Add the heavy cream and allow the sauce to thicken for 2 minutes.
11.When ready, remove from heat and add the eggs, grated cheese, pepper, salt and parsley.
12.Stir with a wooden spoon and set aside.
13.Preheat oven to 180* C (350* F) Fan.
14.Brush a round 32 cm baking pan with a generous amount of olive oil and divide the sheets of phyllo into 2 batches. (5 sheets for the bottom crust and 5 sheets for the top crust.)
15.Place the sheets of phyllo in the pan one at a time and drizzle each sheet added with a generous amount of olive oil.
16.Place the sheets of phyllo in the pan one at a time and drizzle each sheet added with a generous amount of olive oil.
17.Cover with the remaining 5 sheets of phyllo and drizzle each sheet with olive oil.
18.Turn the edges inward to create a thick crust around the border.
19.Score the surface, dividing the pie into 8 pieces and sprinkle with sesame seeds.
20.Bake for 50 minutes.
21.When ready, remove from oven, cut into pieces and serve.

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