Ingredients:
* Pastry can be either frozen or homemade; this quantity makes a small pita in a 22 cm shallow tart dish
2 breasts of cooked chicken (or any other part if you so prefer), cut into very small pieces
1 onion cut very fine
1/2 bunch of dill, finely cut
1/2 bunch parsley finely cut
1/2 cup of grated kefalograviera
1/2 cup of crumbled feta
1/2 cup olive oil
1 and 1/2 teaspoons cumin powder
1 teaspoon pepper
Method:
1. Follow the direction for use of the pastry if it’s store bought. I like to roll mine out more to make it very fine and if I need a large piece to cover a more traditional pita pan.
2. Roll each layer out, lay it out in the pan, wet the edges and then stick the other piece together.
3. Fill in the stuffing of the pie and cover with the rest of the pastry.
4. Bake for an hour in an oven at 180C
