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1
For the filling, fry the onions in the oil until soft and beginning to color.
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2
Cook on low heat, with the lid on to start with, stirring occasionally, until they soften.
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3
Remove the lid and cook over medium-high heat.
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4
Cut the chicken into 3/4- to 1-inch pieces and add them to the onions.
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5
Cook, turning the pieces, until they are lightly colored all over.
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6
Add the sumac, cinnamon, cardamom, lemon juice, salt, and pepper and mix well.
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7
Be ready to assemble the pie quickly so that the fillo does not dry out.
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8
Brush a large, round baking pan, about 11 inches in diameter, with melted butter.
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9
Place the first sheet of fillo in the pan so that it nestles in the bottom and the two ends hang over the side.
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10
Brush the sheet quickly with melted butter, pressing it into the corners with the brush.
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11
Repeat with four more of the sheets, so the sides of the pan are completely covered.
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12
Spread the filling evenly in the pan over the sheets and fold the overhanging fillo back over the filling to enclose it, again brushing each bit with melted butter.
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13
Cover the surface with the remaining two sheets of fillo, brushing each with melted butter.
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14
Tuck them into the sides of the pan, trimming them with scissors to make this easier.
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15
Bake the pie in an oven preheated to 350F for 25 minutes, or until browned.
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16
Turn it out, upside down, on a large platter and serve hot.
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17
Use a finely serrated knife to cut it into wedges.
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18
For a more homely snack, fill pita bread with the hot filling and heat through in the oven.
