Greek Chicken Pie

INGREDIENTS:

For The Filling: olive oil 2largechicken breasts 50gramsonionminced 1/2red bell pepperminced 1/2green bell pepperminced 1/2yellow bell pepperminced 30gramsspring onionminced ahandfullof fresh parsley 5tablespoonsflouror 60 grams 450mlfresh milk 40gramsGreek kefalotyri cheese or Romano cheesegrated 1largeegg For The Phyllo Pastry: 200gramsall purpose flour 8gramssalt 15gramsvinegar 20 gramsolive oil 100gramstepid water 30gramssunflower oil For Rolling And Greasing The Phyllo: 40mlextra virgin olive oil 40mlsunflower oil extraflour for dusting

INSTRUCTIONS:

For The Filling: Heat a good splash of olive oil in a pan over high heat. Cook the chicken breasts for about 7-10 minutes. Set aside the chicken breasts and let them cool down a bit. Coarsely chop them into pieces. In the same frying pan (which contains all the chicken flavor) add the onion and a bit of olive oil if needed. Caramelize the onion. Add the peppers and spring onion and cook for a minute or two until they soften slightly. Reduce heat to medium. Dust with flour. Give it a good stir and pour in the milk. Scrape the bottom of the pan from any excess flour. Stir a few times until you have a thick creamy filling. Remove from heat and stir in the egg. Add the parsley, chicken, and cheese. Set aside.