CHICKEN, ROASTED BELL PEPPER, OLIVE AND FETA PIE

Chicken, Roasted Bell Pepper, Olive and Feta Pie image

Provided by Irmgard

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 large leek, washed and sliced (white part only)
1 garlic clove, crushed
1 lb chicken breast, diced
1 bunch spinach, washed and blanched
2 red bell peppers, roasted and diced
3 tablespoons black olives, pitted and halved
3/4 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, chopped
3 eggs
1/4 cup heavy cream
ground black pepper
8 -16 sheets phyllo dough
1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon sesame seeds

Steps:

Preheat the oven to 350 degrees F.
Heat 1 tablespoon olive oil in a large frying pan, add the leek and garlic, and cook for 5 minutes or until soft.
Set aside.
Heat the extra oil, add the chicken in batches, and cook for 6 to 8 minutes.
Drain the spinach, squeeze out the excess water, and chop roughly.
In a large bowl, combine chicken, spinach, bell pepper, olives, feta, parsley, oregano, eggs, cream and pepper.
Stir until well combined and set aside.
Lightly grease an 9" square baking dish.
Combine the extra oil and butter.
Lay out the sheets of phyllo, put two together, and brush with the oil mixture.
Put another two on top and brush again.
Continue until you have four double sheets.
Line the baking dish with the phyllo and trim around the edges.
Fill with the chicken mixture.
Brush the remaining sheets with oil in the same way as before, using the same amount.
Place the phyllo on top of the baking dish, tucking the edges inside the baking dish.
Brush the top with the oil mixture, sprinkle with sesame seeds, and bake in the oven for 40 to 45 minutes.