Country-Style Chicken Pie

Let the pastry defrost according to the package instructions.

Place a frying pan over high heat. Cut the onion and peppers into thin slices and finely chop the garlic. Put 2-3 tablespoons of olive oil in the frying pan and add the coriander and chilli flakes to flavour the oil. Add the vegetables and sugar, and sauté for 3-4 minutes until caramelised. Put another frying pan over high heat and add 1-2 tablespoons of olive oil. Cut the chicken into small pieces and put it in the frying pan. Sauté for 5-10 minutes until golden. Add 1 teaspoon of dry oregano, salt and pepper to each frying pan and mix. As soon as the chicken turns golden brown, transfer it to the frying pan with the peppers. Add the tomato paste and mix to sauté. Then extinguish with the wine. As soon as the wine evaporates, remove the pan from the heat and put the filling in a bowl. Add oregano, thyme, crumbled feta cheese and the graviera cheese. Mix well and set aside.

Preheat the oven to 170°C with the fan on. Oil a 28×36cm oven tray and lay out the first pastry sheet. Sprinkle with olive oil. Lay out another 2 pastry sheets in a vertical direction in relation to the first and sprinkle with olive oil. Lay out another pastry sheet vertically in relation to the previous sheets and throw in all the filling. Lay out the remaining pastry sheets by following the same process. Pour over the remaining olive oil and fold the edges inward in order to create the pie crust. Score the chicken pie into 12 pieces and bake for 1 hour on the top rack. Remove from the oven and let it cool before serving.