Moroccan Chicken Pie

Directions

1. 1
   Heat oven to 375 degrees F.
2. 2
   Heat 1 Tbsp.
3. 3
   oil in large skillet on medium heat.
4. 4
   Add onions; cook and stir 5 min.
5. 5
   or until crisp-tender.
6. 6
   Stir in turmeric; cook 1 min.
7. 7
   Transfer to large bowl.
8. 8
   Add 1-1/2 tsp.
9. 9
   of the remaining oil and half the chicken to skillet; cook 5 to 8 min.
10. 10
    or until chicken is evenly browned, turning occasionally.
11. 11
    Remove from skillet; add to onions.
12. 12
    Repeat with remaining oil and chicken.
13. 13
    Return all chicken to skillet.
14. 14
    Add nuts, raisins, parsley and cinnamon; mix lightly.
15. 15
    Whisk eggs and sour cream until well blended.
16. 16
    Spray 9-inch springform pan and 8 phyllo sheets with cooking spray.
17. 17
    Stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan.
18. 18
    Repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan.
19. 19
    Fill phyllo crust with chicken mixture, then egg mixture.
20. 20
    Spray remaining 4 phyllo sheets with cooking spray; cut in half.
21. 21
    Place over egg mixture to completely cover egg mixture.
22. 22
    Fold excess phyllo over pie.
23. 23
    Spray with additional cooking spray.
24. 24
    Bake 50 to 55 min.
25. 25
    or until golden brown.
26. 26
    Cool 15 min.