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Greek Chicken & Cheese Pie in Phyllo (UPDATED)
Ingredients
  • subheading: For the chicken:
  • 3 lbs (1 and ½ kg) boneless skinless chicken thighs
  • 2 to 3 tablespoons olive oil
  • 1 and ½ teaspoon salt or to taste
  • ground black pepper, to taste
  • subheading: For the filling:
  • ¼ cup olive oil
  • 1 large onion, diced
  • 2 to 4 garlic cloves, grated
  • 1 (16-ounce/450g) jar roasted red peppers, drained and diced
  • 1 teaspoon dried thyme or oregano
  • salt to taste
  • freshly ground black pepper to taste
  • pinch of crushed red pepper flakes
  • 1 cup crumbled feta cheese or more
  • 1 cup shredded parmesan cheese
  • 1 cup grated gouda or mozzarella cheese
  • subheading: For the béchamel sauce:
  • 4 cups whole milk
  • ¼ cup olive oil
  • ⅓ cup all purpose flour
  • salt and freshly ground pepper
  • ¼ teaspoon ground nutmeg
  • 2 eggs
  • subheading: For the crust:
  • 1 pound (#4) phyllo dough, thawed and at room temperature
  • ½ pound unsalted butter, melted
  • a few tablespoons of sesame seeds (optional)
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