6 Serves
92 Mins
Poach the chicken in a large pot with water, onion, and spices until tender, then shred the meat and set aside.
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BangladeshiVitamin E
6 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
64 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
222 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
615 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
109 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a frying pan, cook the shredded chicken with beaten eggs and spices until the mixture thickens into a creamy filling.
Brush the round baking pan with olive oil and layer the phyllo dough sheets, brushing each with oil to ensure crispiness.
Spread the chicken filling over the dough, sprinkle with toasted almonds, and fold the edges of the pastry over the top to seal the pie.
Bake in the oven until the pastry is golden brown and crispy, then dust with powdered sugar and cinnamon before serving.
9
g102
g12
g
French
Italian