Chicken and Roasted Sweet Pepper B'Stilla

I am trying to cook as much as possible, and use the things I already have in the larder. My reno starts soon!  This would have been much nicer with a dusting of powdered sugar, but I had none!

Chicken and Roasted Sweet Pepper B'Stilla

2 cups cooked chicken

1/2 orange pepper

1/2 red pepper

1 clove garlic

1/2 onion

1 teaspoon ras el hanout

1/2 teaspoon cinnamon

2 eggs

2 tablespoons pinenuts

salt to taste

phyllo pastry

1/2 cup butter, melted

powdered sugar



Roughly chop the chicken and set aside.



Roast the peppers and cut into strips.  Roast the garlic clove and mash.  Dice the onion and saute until translucent.



Toss the peppers, onion, garlic and chicken.  Add toasted pinenuts and seasonings.  Add beaten egg.

Brush a baking sheet with butter.  Lay one sheet of phyllo pastry and brush it with melted butter.  Lay down 2 more phyllo sheets and brush each with melted butter.



Spread the chicken mixture on the phyllo pastry.  Cover with 3 more sheets of phyllo pastry brushed with melted butter between each sheet.



Repeat with another layer of chicken mixture and phyllo pastry.



Bake at 375F for 15 minutes.  Cool slightly.  Cut into large squares.  Dust with powdered sugar and serve.