Ingredients

Method

In a large pot, combine chicken, onions, garlic, spices, honey, salt and pepper. Add enough water to cover and simmer until chicken is tender and can be easily shredded, about 1.5 hours.

Remove the chicken from the pot and shred it. Reserve the cooking liquid.

Reduce the cooking liquid, add the beaten eggs and cook, stirring constantly, until the mixture thickens.

Add the shredded chicken and ground almonds to the egg mixture.

Preheat the oven to 180°C. Layer the phyllo sheets in a pie dish, brushing each layer with melted butter. Fill with the chicken mixture and fold the phyllo sheets over to enclose the filling.

Brush the top with more melted butter and bake until golden brown, about 30 minutes.

Dust the finished pie with icing sugar and cinnamon before serving.