For the filling
1 onion
1 clove of garlic
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
4-5 tablespoon(s) olive oil
1 tablespoon(s) coriander, seeds
1 teaspoon(s) chili flakes
1 tablespoon(s) granulated sugar
900 g chicken, boiled
1 tablespoon(s) oregano, dry
1 tablespoon(s) tomato paste
50 g white wine
150 g feta cheese
150 g gruyere cheese, grated
To assemble
700 g phyllo dough sheets
100 g olive oil


1.For the filling
2.Place a pan over high heat.
3.Thinly slice the onion and bell peppers and mince the garlic.
4.Add 2-3 tablespoons of olive oil, the coriander and chili flakes in the pan to infuse the oil.
5.Add the vegetables and sugar. Sauté for 3-4 minutes until they caramelize.
6.Place another pan over high heat and add 1-2 tablespoon olive oil.
7.Cut the chicken into small pieces and add it to the pan. Sauté for 5-10 minutes until golden.
8.To both pans, add 1 teaspoon of dry oregano, salt and pepper. Mix.
9.As soon as the chicken becomes golden, transfer it to the pan with the bell peppers.
10.Add the tomato paste, mix and sauté.
11.Add the wine and allow it to evaporate. Remove pan from heat and transfer filling to a bowl.
12.Crumble the feta with your hands and add it to the pan along with the grated gruyere, oregano and thyme.
13.Mix and set aside until needed.
14.To assemble
15.Preheat oven to 170* C (338* F) Fan.
16.Brush a 28x36 cm baking pan with olive oil and spread the first sheet of phyllo dough in it. Drizzle with olive oil.
17.Add another 2 sheets of phyllo dough, vertically to the first sheet and drizzle with olive oil.
18.Add 1 more sheet of phyllo dough, vertically to the first sheet and add all of the filling over it.
19.Cover with the remaining sheets of phyllo dough, following the same process as above.
20.Drizzle the surface with the remaining olive oil and turn the edges inward to create a thick crust.
21.Score the pie into 12 pieces and bake for 1 hour on a high rack in the oven.
22.When ready, remove from oven and allow to cool before serving.

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