Mediterranean Chicken Pie

This is my lighter version of a chicken pot pie, with Greek/Morrocan flavors and a figure friendly ingredient list. The flavors are simple but different, the meal is surprisingly filling. I highly recommend the Moroccan seasoning, which I purchased at Spice House online.

• Ready In: 35 mins
• Serves: 2
• Yields: 2 individual pies

Ingredients

• 1  boneless skinless chicken breast, diced
• 1  tablespoon extra virgin olive oil
• 1 (14 1/2ounce) can water-packed artichoke hearts, drained
• 1  tablespoon  moroccan seasoning or 1  tablespoon  all purpose Greek seasoning
• 4  dates, pitted and finely chopped
• 2  ounces  reduced-fat feta cheese, crumbled
• 2  ounces part-skim mozzarella cheese, shredded
• 6  sheets phyllo dough
• 1  egg, beaten, for eggwash

Directions

1. Preheat oven to 425 degrees. In a hot skillet, add oil and chicken and sautee for several minutes, until chicken is mostly white. Add artichokes and seasoning, mashing with a wodden spoon to combine. Add dates and mash the mixture together for even distribution. Remove from heat. Combine prepped cheeses into the filling.
2. Lay out phyllo dough 3 layers thick and put half the filling in the center. Bring ends together and press all sides in until sealed into a pouch. Flip over and placed on a lightly greased cooking sheet. Repeat the filling step with the other 3 sheets of dough, then brush the pies with eggwash until coated. Bake for 20 minutes, until pies are golden brown.
3. For appetizers, follow all the same steps except divide the filling into 6 portions and cut the dough into thirds. Then fill smaller pies with the same method.