Name: Moroccan Chicken and Spinach Filo Pie
Prep time: PT-482686H55M42S
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Moroccan
Ingredients: 2 Tbsp pine nuts; 5 Tbsp olive oil, divided; 2 medium onions, finely chopped; ½ tsp salt, or more to taste; ½ tsp freshly cracked black pepper; 2 cloves garlic, minced; 2 tsp ras el hanout; 2 cups cooked chicken, light and dark meat combined, chopped; 3 Tbsp silan (aka date honey); 3 tsp lemon juice; 10 oz frozen chopped spinach, cooked for 5 minutes, thawed and very well drained; 3 eggs, lightly beaten; 3 Tbsp unsalted margarine, melted; 12 sheets phyllo dough, thawed; ⅛ tsp cinnamon (optional)

Ingredients

Units

2 Tbsp pine nuts
5 Tbsp olive oil, divided
2 medium onions, finely chopped
½ tsp salt, or more to taste
½ tsp freshly cracked black pepper
2 cloves garlic, minced
2 tsp ras el hanout
2 cups cooked chicken, light and dark meat combined, chopped
3 Tbsp silan (aka date honey)
3 tsp lemon juice
10 oz frozen chopped spinach, cooked for 5 minutes, thawed and very well drained
3 eggs, lightly beaten
3 Tbsp unsalted margarine, melted
12 sheets phyllo dough, thawed
⅛ tsp cinnamon (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F.
In a dry, large, nonstick pan, lightly toast pine nuts until golden and set aside.
Heat 2 Tbsp oil in same pan. Add chopped onions, salt and pepper, and cook until onions are golden, about 10 minutes.
Add chopped garlic and ras el hanout. Cook 3-4 minutes, but don’t brown the garlic.
Add chicken to pan and stir. Add silan and lemon juice, stir and taste. It should be pleasantly sweet with a tart tinge. Adjust to taste.
Remove pan from heat and cool the mixture 10-15 minutes on the counter.
In a large mixing bowl, combine the chicken mixture and spinach. Add eggs and pine nuts and combine.
In a small bowl, mix remaining 3 Tbsp of olive oil with melted margarine.
Prepare the pie plate by brushing bottom and sides with olive oil/margarine mixture.
Line pie plate with 8 sheets of filo dough, first brushing each sheet with oil/margarine mixture. Stack them in the pan in an overlapping circle and allow edges to hang over the pan.
Spoon chicken/spinach mixture onto layered filo dough and fold edges of filo over the filling. (It will not cover the filling.)
Brush remaining 4 sheets of dough with oil/margarine mix and crumple each one. Place onto exposed area of filling. Dab crumbled dough and edges with any remaining oil/margarine. Sprinkle with powdered cinnamon.
Bake 20-25 minutes or until top is golden.
Allow pie to cool for 10-15 minutes before slicing.

Author: Liz Rueven
Prep Time: 10 minutes + 20 minutes cooling time
Cook Time: 45 minutes
Category: Entree
Method: Baking
Cuisine: Moroccan