-
1
Make filling: Heat about a tbsp.
-
2
olive oil in a fry pan with the crushed pepper flakes.
-
3
Add onion and cook 1 minute.
-
4
Add the sliced mushrooms, green, yellow and red peppers.
-
5
Add the zucchini and cook 1 more minute.
-
6
Add the garlic, chicken and cook 1 minute.
-
7
Add sundried tomatoes, parsley and basil.
-
8
Add tomato sauce and season with salt and pepper if needed.
-
9
Simmer low heat for 10 minutes-- Everything should just be starting to soften.
-
10
Remove from heat and cool to room temp.
-
11
Combine the ricotta cheese, provolone, and mozzarella, and parmesan cheese in a bowl with the beaten egg.
-
12
Add salt and pepper and nutmeg.
-
13
Combine well.
-
14
Brush some melted butter on a sheet of phyllo and place in a 10 inch spring form pan.
-
15
Letting the edges fall over the sides.
-
16
Keep repeating with another six sheets of pastry.
-
17
Spread all the cheese mixture over the bottom of the phyllo.
-
18
Spoon the filling over the cheese base.
-
19
Bring all the hanging edges up over the sides and topping, enclosing all in-- Brush any remaining phyllo pastry with remaining butter and scrunch up to make like a flower, and place on top of your enclosed pie.
-
20
Bake 350 degrees oven on middle rack, until pastry is golden, which should take at least 40 minutes.
-
21
Cool slightly.
-
22
Release from the spring form.
-
23
Let cool slightly, before cutting into wedges and serve.
-
24
Brush the remaining phyllo pastry.
