Mediterranean Chicken Pie

Name: Mediterranean Chicken Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 pies
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 boneless skinless chicken breast; 1 tbsp extra virgin olive oil; 1 can water-packed artichoke hearts (14 1/2 ounce); 1 tbsp moroccan seasoning; 4 dates; 2 oz reduced-fat feta cheese; 2 oz part-skim mozzarella cheese; 6 sheets phyllo dough; 1 egg

Chicken, dates and feta cheese baked in the oven for a Moroccan pie.

35 min · Serves 2 · Easy

Ingredients

1 boneless skinless chicken breast, zabiha; diced
1 tbspextra virgin olive oil
1 canwater-packed artichoke hearts (14 1/2 ounce), drained
1 tbspmoroccan seasoning, or 1 tablespoon all purpose Greek seasoning
4 dates, pitted and finely chopped
55 greduced-fat feta cheese, crumbled
55 gpart-skim mozzarella cheese, shredded
6 sheets phyllo dough
1 egg, beaten, for eggwash

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: easy

1
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.
2
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.
20 min
3
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.