Phyllo Pie With Chicken

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 lbs ground chicken
• 8 ounces feta cheese, crumbled into fine pieces (about 2 cups)
• 3 large eggs, lightly beaten
• 1 bunch scallion, sliced thin
• 1/2 cup pitted kalamata olive, chopped
• 1/3 cup minced fresh mint leaves
• 1 tablespoon lemon juice
• 2 medium garlic cloves, minced (or pressed through a garlic, press about 2 teaspoons)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 3/4 cup olive oil or 3/4 cup clarified butter
• 1/2 lb phyllo dough, thawed (14 by 9-inch)
• 1 ounce parmesan cheese, grated (about 1/2 cup)

Recipe

• 1 for the filling:
• 2 heat the oil in a large skillet over medium heat until shimmering.
• 3 add the chicken and cook, breaking the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
• 4 transfer to a strainer and let drain, about 5 minutes.
• 5 break apart any large clumps of meat with your fingers.
• 6 meanwhile, mix the feta, eggs, scallions, olives, mint, lemon juice, garlic, salt, pepper, and cayenne together in a large bowl.
• 7 stir in the drained chicken until uniform.
• 8 (the filling can be refrigerated in an airtight container for up to 24 hours.).
• 9 for the phyllo layers:.
• 10 adjust an oven rack to the middle position and heat the oven to 400 degrees.
• 11 brush a 13 by 9-inch baking dish liberally with oil.
• 12 lay 1 phyllo sheet in the bottom of the prepared dish and brush thoroughly with the oil.
• 13 repeat with 7 more phyllo sheets, brushing each with oil.
• 14 spread half of the chicken mixture evenly into the dish.
• 15 cover with 4 more phyllo sheets, brushing each with oil.
• 16 spread the remaining chicken mixture evenly into the dish.
• 17 cover with 7 more phyllo sheets, brushing each with oil and sprinkling each with about 1 tablespoon of parmesan.
• 18 lay the final sheet of phyllo over the top and brush with oil (do not sprinkle the final layer with parmesan).
• 19 working from the center outward, use the palms of your hands to compress the layers and press out any air pockets.
• 20 using a sharp knife, lightly score the pie into serving squares but do not cut through more than the top 3 sheets of phyllo.
• 21 bake until the phyllo is golden and crisp, 30 to 35 minutes.
• 22 cool on a wire rack for at least 10 minutes or up to 2 hours before serving.
• 23 (the pie can be wrapped tightly in plastic wrap and refrigerated for up to 4 days. leftovers are best at room temperature or reheated in a 350-degree oven until crisp and heated through, about 25 minutes.).