Savoury Mushroom, Bell Pepper and Chicken Pie

Ingredients

• 1 piece Chicken 1 piece (boiled and shredded)
• 300gr Bacon
• 2 pieces Red bell pepper
• 2 pieces Green bell pepper
• 250gr Sugar
• 1 piece Onion
• 1 piece Parsley
• 1 piece Garlic clove
• 1 bunch Parsley
• 2 pieces Eggs
• 250gr Cream cheese
• 250gr Grated yellow cheese
• 100ml Greek virgin Olive oil
• 400gr Butter (melted)
• Salt, pepper, smoked paprika
• Phyllo pastry sheets (for pies) 700g

Preparation

1. Boil the chicken. Once it has cooled, shred the meat and set aside.
2. In a saucepan, heat olive oil and sauté the onion, garlic, chopped bell peppers, sliced mushrooms, and chopped bacon. Cook until the vegetables are tender.
3. Add the finely chopped parsley and spices to the sautéed vegetables. Stir well and then remove the pan from the heat.
4. In a large mixing bowl, combine the cheese, eggs, and shredded chicken to create the filling.
5. Preheat your oven to 160-170 degrees Celsius (320-340 degrees Fahrenheit).
6. Grease a baking dish with oil. Divide the phyllo pastry sheets in half. Place the first half in the dish as a base, brushing each sheet with melted butter.
7. Spread the filling evenly over the base layer of phyllo sheets
8. Cover the filling with the remaining phyllo sheets, brushing each with butter again.
9. Score the top layer of phyllo into serving-sized pieces.
10. Bake for one hour or until the pastry is golden brown and crisp.