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1
Heat oven to 375 degrees F.
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2
Heat 1 Tbsp.
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3
oil in large skillet on medium heat.
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4
Add onions; cook and stir 5 min.
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5
or until crisp-tender.
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6
Stir in turmeric; cook 1 min.
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7
Transfer to large bowl.
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8
Add 1-1/2 tsp.
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9
of the remaining oil and half the chicken to skillet; cook 5 to 8 min.
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10
or until chicken is evenly browned, turning occasionally.
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11
Remove from skillet; add to onions.
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12
Repeat with remaining oil and chicken.
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13
Return all chicken to skillet.
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14
Add nuts, raisins, parsley and cinnamon; mix lightly.
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15
Whisk eggs and sour cream until well blended.
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16
Spray 9-inch springform pan and 8 phyllo sheets with cooking spray.
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17
Stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan.
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18
Repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan.
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19
Fill phyllo crust with chicken mixture, then egg mixture.
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20
Spray remaining 4 phyllo sheets with cooking spray; cut in half.
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21
Place over egg mixture to completely cover egg mixture.
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22
Fold excess phyllo over pie.
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23
Spray with additional cooking spray.
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24
Bake 50 to 55 min.
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25
or until golden brown.
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26
Cool 15 min.
