Chicken Bastilla Roman Italian Style

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 10 sheets frozen phyllo pastry, thawed
• 2 1/4 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/3 cup parmesan grated cheese or 1/3 cup romano cheese
• 1 large egg, slightly beaten
• salt
• 1/8 teaspoon grated fresh nutmeg
• 1/3 cup melted butter
• 1/4 cup chopped onion
• 1 medium zucchini, sliced
• 1 cup sliced mushrooms
• 3 -5 crushed red pepper flakes (optional)
• 1/4 cup chopped red pepper
• 1/4 cup chopped yelloew pepper
• 1/4 cup chopped green pepper
• 1/2 teaspoon minced fine garlic
• 1 large boneless chicken breast, sliced or chopped
• 1 tablespoon chopped sun-dried tomato
• 2 tablespoons fresh snipped italian parsley
• 2 teaspoons chopped fresh basil
• 1 cup homemade tomato sauce
• salt and pepper

Recipe

• 1 make filling: heat about a tbsp.
• 2 olive oil in a fry pan with the crushed pepper flakes.
• 3 add onion and cook 1 minute.
• 4 add the sliced mushrooms, green, yellow and red peppers.
• 5 add the zucchini and cook 1 more minute.
• 6 add the garlic, chicken and cook 1 minute.
• 7 add sundried tomatoes, parsley and basil.
• 8 add tomato sauce and season with salt and pepper if needed.
• 9 simmer low heat for 10 minutes-- everything should just be starting to soften.
• 10 remove from heat and cool to room temp.
• 11 combine the ricotta cheese, provolone, and mozzarella, and parmesan cheese in a bowl with the beaten egg.
• 12 add salt and pepper and nutmeg.
• 13 combine well.
• 14 brush some melted butter on a sheet of phyllo and place in a 10 inch spring form pan.
• 15 letting the edges fall over the sides.
• 16 keep repeating with another six sheets of pastry.
• 17 spread all the cheese mixture over the bottom of the phyllo.
• 18 spoon the filling over the cheese base.
• 19 bring all the hanging edges up over the sides and topping, enclosing all in-- brush any remaining phyllo pastry with remaining butter and scrunch up to make like a flower, and place on top of your enclosed pie.
• 20 bake 350 degrees oven on middle rack, until pastry is golden, which should take at least 40 minutes.
• 21 cool slightly.
• 22 release from the spring form.
• 23 let cool slightly, before cutting into wedges and serve.
• 24 brush the remaining phyllo pastry.