Chicken Phyllo Pie with Greek Cheese & Herbs

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

A great way to use up the Sunday roast chicken. I only cooked for 40minutes and that was sufficient to keep the filling moist.

Extra virgin Greek olive oil as needed about ½ to ¾ cup

2 cups finely chopped red onion

2 garlic cloves minced

Salt and freshly ground black pepper to taste

2 cups cooked shredded boneless chicken

½ cup flat-leaf parsley

¼ cup fresh mint

¼ pound graviera cheese grated

¼ pound kefalograviera cheese grated

8 sheets of commercial phyllo at room temperature

4 large eggs

2 Tbsp fine semolina flour

1 cup chicken broth at room temperature

Directions at dianekochilas.com

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