Mediterranean Chicken Pie

Name: Mediterranean Chicken Pie
Ingredients: 1 boneless skinless chicken breast, diced; 1 tablespoon extra virgin olive oil; 1 (14 1/2 ounce) can water-packed artichoke hearts, drained; 1 tablespoon moroccan seasoning or 1 tablespoon all purpose Greek seasoning; 4 dates, pitted and finely chopped; 2 ounces reduced-fat feta cheese, crumbled; 2 ounces part-skim mozzarella cheese, shredded; 6 sheets phyllo dough; 1 egg, beaten, for eggwash

9 ingredients

3 steps

Ingredients

1 boneless skinless chicken breast, diced
1 tablespoon extra virgin olive oil
1 (14 1/2 ounce) can water-packed artichoke hearts, drained
1 tablespoon moroccan seasoning or 1 tablespoon all purpose Greek seasoning
4 dates, pitted and finely chopped
2 ounces reduced-fat feta cheese, crumbled
2 ounces part-skim mozzarella cheese, shredded
6 sheets phyllo dough
1 egg, beaten, for eggwash

Directions

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.
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.