Open Faced Chicken Pie With Mint, Feta And Eggs

Heat butter and cook onion and garlic until wilted and lightly golden, about eight to 10 minutes. In a large bowl combine chicken, mint and onion mixture. Season with salt and pepper and toss with olive oil.

Heat oven to 350 degrees F. Lightly oil a 10-inch round tart pan.

Place 1 sheet of filo vertically in the pan. Brush with olive oil especially around the edges. Place next sheet on top at a slight diagonal angle so that it begins to form a kind of fan hanging over the circumference of the pan.

Brush with olive oil and continue with remaining sheets, placing each one at a slightly different angle as you go, so that the bottom of the pan is completely covered and an equal amount of filo hangs over the rim.

Spread filling evenly in pan. Roll in excess filo to form a rim around the pie. Beat eggs, milk and salt and pepper together until frothy. Mix in feta. Pour over pie, tilting so it goes all over.

Bake for 50 minutes to 1 hour or until filling is set and filo golden and crisp. Remove from oven, cool slightly and cut from center outward.

Recipe Source: "Meze: Small Plates to Savor and Share from the Mediterranean Table" by Diana Kochilas