Mediterranean Chicken Pie

"This is my lighter version of a chicken pot pie, with Greek/Morrocan flavors and a figure friendly ingredient list. The flavors are simple but different, the meal is surprisingly filling. I highly recommend the Moroccan seasoning, which I purchased at Spice House online."
 
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Ready In:
35mins
Ingredients:
9
Yields:
2 individual pies
Serves:
2
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ingredients

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directions

  • Preheat oven to 425 degrees. In a hot skillet, add oil and chicken and sautee for several minutes, until chicken is mostly white. Add artichokes and seasoning, mashing with a wodden spoon to combine. Add dates and mash the mixture together for even distribution. Remove from heat. Combine prepped cheeses into the filling.
  • Lay out phyllo dough 3 layers thick and put half the filling in the center. Bring ends together and press all sides in until sealed into a pouch. Flip over and placed on a lightly greased cooking sheet. Repeat the filling step with the other 3 sheets of dough, then brush the pies with eggwash until coated. Bake for 20 minutes, until pies are golden brown.
  • For appetizers, follow all the same steps except divide the filling into 6 portions and cut the dough into thirds. Then fill smaller pies with the same method.

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RECIPE SUBMITTED BY

I went to culinary school but decided to get into the wine business instead and am now pursuing a career in distribution. I still love cooking and feel like the kitchen is my canvas. I love the fresh food of the North West adn the availability of farmers markets and fresh fish. Check out my wine blog! http://kaliorkin.blogspot.com
 
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