Rest Your Tastebuds On This Phyllo..

Do not cut on yoghurt, to make the filling moist. Watch out as it crumbles. Tastes absolutely delicious and not quite like anything you have ever tasted before.

Chicken And Apricot Phyllo Pie

 

1/2 cup bulgur
6 tablespoons butter
1 0nion, chopped
400g chopped chicken, raw or cooked
1/4 cup dried apricots
1/4 cup chopped blanched or roasted almonds
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 cup plain yoghurt
1 tablespoon chopped chives
2 tablespoons chopped parsley
6 large sheets phyllo (filo) pastry
salt and pepper

1) Put the bulgur in a bowl and cover with1/2 cup boiling water. Let stand for 5-10 minutes.
2) Gently saute onion and chicken in butter until golden. We used cooked chicken extracted from the stock.
3) Stir in apricots, almonds and bulgur and cook for 2 minutes. Remove from heat and stir in cinnamon, allspice, yoghurt and herbs. Season.
4) Melt the remaining butter. Unroll pastry and cut into circles to cover 25cm oven dish with removable bottom. Brush bottom with butter and place 3 filo sheets brushing each with butter. Keep remaining filo covered with damp clean cloth to prevent from drying out. Ideally, you will be really quick to assemble the pie.
5) Spoon the filling and cover with 3 remaining filo sheets brushing each with butter. Crumple filo leftovers on top and brush with butter again.
6) Bake at 200 degrees Celcius for 30 minutes, until pie is brown and crisp.

Can be served hot or cold!