Kathleen Rear

Yes, I am suggesting you turn on your oven during the summer. You can always eat on the patio, or take your Filo Pie to the park as a picnic.
I’ve tried to simplify the recipe down to essentials trying to make this dish doable for a weeknight.

Chicken Filo Pie

For the Spice Mixture:
1 tablespoon Ground Cinnamon
1 tablespoon Ground Ginger
1 teaspoon Ground Cardamom
1 teaspoon Ground Coriander
1 teaspoon Ground Tumeric
1 teaspoon Ground Red Cayenne Pepper
1 “fat pinch” of Saffron Threads
Mix all spices in a small bowl and set aside.

For the Filling:
2 tablespoons Olive Oil
1 large Yellow Onion (chopped)
3 or 4 cups cubed Boneless Skinless Chicken Thighs
Salt & Pepper
1/4 cup Chicken Stock
4 Eggs lightly scrambled (optional)

20 sheets Prepared Filo Dough (thawed)
1 stick Butter (melted)

Topping:
1/2 cup Crushed Flaked Almonds
1/4 cup Powdered Sugar
1 teaspoon Spice Mixture
Mix and set aside.

Heat the oven to 350 Degrees.

Heat a large skillet over medium high heat and add the Olive Oil. Add the Chopped Onion and Salt and Pepper (to taste) and saute for 5 minutes. Add the Chicken and brown for 10 minutes.
Add 2 tablespoons of the Spice Mixture and stir to combine with the Chicken and Onions.
Add the Chicken Stock, stir to combine then reduce the heat to a simmer and cover for about 10 minutes or until the Chicken is cooked through. Set aside to cool.
(The smaller you cube the chicken the quicker it will cook)

Loosely scramble the Eggs, adding a pinch of the Spice Mixture. Set those aside to cool as well.

Once the filling has cooled you can assemble the pie. I spread the Chicken Filling on a plate and put it in the freezer for 5 minutes.

To Assemble to Pie:
Melt the butter and lightly brush a pizza or sheet pan. Unroll the Filo Dough and use 10 sheets for the bottom layer. One sheet at a time, layer them into a circular pin wheel fashion, brushing them in between layers with butter. Let the edges overhang the pan.
Spoon the cooled Eggs onto this bottom layer. Spoon the Chicken mixture onto the eggs. Fold up the sides of the Filo around the filling. Brush the edges with butter.

Using the rest of the Filo Dough over the open top of the pie, construct the pin wheel assembly again, buttering between layers and on top. Tuck the overhanging pieces of the dough under the pie.

Bake in the preheated oven for 20 minutes. Then, using another pan on top, flip the pie over and continue to cook for an additional 20 minutes or until golden brown.

Sprinkle with the Sugar and Almond Mixture and slice into wedges to serve.