• 2 Tablespoons vegetable oil
  • 3 cloves garlic, crushed, or 1 teaspoon garlic granules
  • 2 large onions, grated
  • ½ cup almonds, sliced
  • 1 cup fresh parsley, finely-chopped or ½ cup dried parsley flakes
  • 2 teaspoons ginger, ground
  • 3 teaspoons cinnamon, ground, or more as needed
  • 5 cups boneless, skinless chicken, cooked and cut into bite-size chunks
  • Salt and pepper to taste
  • 1 cup butter or margarine, more or less as needed
  • 5 eggs, beaten until frothy
  • ¼ cup sugar
  • 1 pound package frozen phyllo dough (available in freezer section of most supermarkets), thawed according to directions on package
  • 2 teaspoons confectioners' sugar, more or less as needed


  1. In large skillet, heat oil over medium-high heat.
  2. Add garlic, onions, almonds, parsley, ginger, and 2 teaspoons cinnamon. Stirring constantly, fry until onions are soft, about 3 minutes.
  3. Remove from heat, add cooked chicken and salt and pepper to taste, and stir well. Set aside.
  4. Melt 2 Tablespoons butter or margarine in medium skillet over medium heat.
  5. Add eggs, sugar, and 1 teaspoon ground cinnamon, and stir well.
  6. Adding more butter or margarine if necessary to prevent sticking, stir constantly until eggs are soft scrambled, about 5 minutes.
  7. Add to chicken mixture and lightly toss together.
  8. Preheat oven to 350°F.
  9. Melt ½ cup butter or margarine in small saucepan.
  10. Brush bottom and sides of pie pan with melted butter or margarine.
  11. Remove sheets of phyllo from package and unfold; keep covered with clean, dampened paper towel.
  12. Center one phyllo sheet in buttered pie pan and gently press into the pan, leaving a generous overhang all around the top edge.
  13. Brush the first sheet with plenty of melted butter or margarine.
  14. Layer 5 more sheets of phyllo dough, brushing each one with melted butter or margarine.
  15. Fill crust with chicken mixture and cover with 3 more layers of phyllo, brushing each with butter or margarine.
  16. Roll overhanging edges together and tuck inside of pie pan rim.
  17. Brush top and edges with the remaining melted butter or margarine.
  18. Using fork, poke about 8 steam vents into top of crust.
  19. Bake in oven for about 20 minutes or until golden brown.
  20. Remove from oven and sprinkle top with confectioners' sugar and cinnamon.
Serves 6 to 8.

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