SKILLET PHYLLO PIE WITH CHICKEN

SKILLET PHYLLO PIE WITH CHICKEN image

Categories Chicken

Yield 4 servings

Number Of Ingredients 13

8 ounces feta cheese, crumbled fine (2 c)
3 large eggs, slightly beaten
1 bunch scallions, sliced thin
1/2 c. pitted kalamata olives, chopped coarse
1/3 c. chopped fresh mint
3 T fresh lemon juice
1/2 tsp. salt
1/4 tsp pepper
1/4 tsp. cayenne pepper
1 T olive oil
2 lbs ground dark chicken meat
3 garlic cloves, minced
1/2 cup low-sodium chicken broth

Steps:

1. For the phyllo crust: 450 degree oven. Lay 1 phyllo sheet on a large sheet of parchment paper and brush lightly with oil. Repeat with 9 more sheets, placing them in a pinwheel pattern and brushing each sheet with oil. Fold the edges of the phyllo over so that the circle measures 11 inches. Slide parchment and phyllo circle onto a baking sheet and freeze while making the filling. 2: For the filling: Mix feta, eggs, scallions, olives, mint, lemon juice, sale pepper and cayenne in large bowl. Set aside. 3: Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add the hcicken and cook, breaking up the meat with a wooden spoon until no longer pink, about 5 min. Stir in garlic and cook about 30 se. Stir in teh both, sraping up browned bits. Off heat, stir in feta misture. 4. Smooth the filling into an even layer in the skillet. Lay the frozen phyllo circle on top of the filling and press lightly to adhere. Bake until the phyllo is golden and crisp, about 15 min. Let cool for 10 minutes before serving.