Chicken and Roasted Sweet Pepper B'Stilla
2 cups cooked chicken
1/2 orange pepper
1/2 red pepper
1 clove garlic
1 teaspoon ras el hanout
1/2 teaspoon cinnamon
2 tablespoons pinenuts
salt to taste
1/2 cup butter, melted
Roughly chop the chicken and set aside.
Roast the peppers and cut into strips. Roast the garlic clove and mash. Dice the onion and saute until translucent.
Toss the peppers, onion, garlic and chicken. Add toasted pinenuts and seasonings. Add beaten egg.
Spread the chicken mixture on the phyllo pastry. Cover with 3 more sheets of phyllo pastry brushed with melted butter between each sheet.
Repeat with another layer of chicken mixture and phyllo pastry.
Bake at 375F for 15 minutes. Cool slightly. Cut into large squares. Dust with powdered sugar and serve.