CHICKEN PIE - A Round of Salt

1 package of kouro with two sheets (frozen phyllo dough)

2 cups chopped baked or boiled chicken (250 g)

1 onion

2 green peppers

2 red peppers

1/3 cup water

4 tbsp olive oil

1 tbsp mustard

½ tsp sugar

1 tsp salt

¼ tsp pepper

1 ½ cups milk

2 tbsp flour

1 egg yolk

3 tsp kefalotiri or parmesan

Oil for spreading

sesame seeds (optional)

Defrost the kouro phyllo according to the instructions on the package

Grate the onion

Wash the peppers and remove the seeds

Cut the peppers lengthwise and then into small squares

Put the oil in a deep pan and add the onion

Fry a little until it becomes transparent

Add the peppers

Stir constantly for 1-2 minutes

Add the chicken and press it a little with the spoon so that there are no thick pieces

Add water, sugar, salt, pepper and mustard

Add the milk and the yolk and mix until the yolk breaks and mixes with the rest of the ingredients

Sprinkle the flour around and mix quickly so that it does not get lumpy

As soon as the mixture thickens, it is ready

Remove it from the heat and set it aside

Grease the pan with a little oil (35 x 25 pan)

Lay one phyllo sheet down so that it also covers the walls of the pan

Pour the entire mixture onto the phyllo sheet and spread well

Cover with the other phyllo sheet and turn the edges from the bottom phyllo sheet to close the pie

Brush with a little oil, add some sesame seeds (optional) and slice into pieces only the top phyllo sheet being careful not to go too deep

Bake at 180 degrees for 30 minutes

** may also use puff pasty if kourou is not available