Phyllo Pie with Chicken, Vegetables and Béchamel

Ingredients

• Cold milk1 cup
• phyllo pastry (goulash)½ kg
• Bechamel sauce (see Vegetable section)2 cups
• medium onion1 medium onion
• Carrot1 carrot
• bell pepper1 pepper
• minced garlic2 cloves
• Boiled peas½ cup
• curry powder1 tsp
• olivesto taste
• salt, pepper, mixed spices, cinnamon, and thymeto taste
• boiled chickento taste
• ghee or oilas needed

Allergens (inferred from ingredient names): cereals_gluten, milk

Nutrition per serving (modelled estimate, not measured): kcal 460, protein 20, fat 20, carbs 48, fiber 3, sugar 5

Original steps

1. Grate the carrot and pepper, then dice the onion into small cubes.
2. Sauté the onion in oil or ghee, add the minced garlic, stir, and remove from heat.
3. Mix the grated carrot and pepper with the boiled peas and season with all the spices; add the curry and pieces of olives, then mix everything with the onion and garlic mixture.
4. Mix the bechamel sauce with the small pieces of boiled chicken.
5. Pour the bechamel over the vegetable mixture and stir well.
6. Grease a baking tray with ghee and layer half of the phyllo pastry, lightly brushing it with ghee.
7. Spread the bechamel mixture over the pastry, cover with the remaining phyllo, top with 1 tablespoon of ghee, and cut into pieces.
8. Bake in a medium-heat oven until the top is golden brown.
9. Once cooked, pour the cup of cold milk (seasoned with salt and pepper) over the dish and let it absorb; then cover it and turn off the oven.