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1
For the filling:
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2
Heat the oil in a large skillet over medium heat until shimmering.
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3
Add the chicken and cook, breaking the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
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4
Transfer to a strainer and let drain, about 5 minutes.
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5
Break apart any large clumps of meat with your fingers.
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6
Meanwhile, mix the feta, eggs, scallions, olives, mint, lemon juice, garlic, salt, pepper, and cayenne together in a large bowl.
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7
Stir in the drained chicken until uniform.
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8
(The filling can be refrigerated in an airtight container for up to 24 hours.
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9
).
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10
For the phyllo layers:.
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11
Adjust an oven rack to the middle position and heat the oven to 400 degrees.
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12
Brush a 13 by 9-inch baking dish liberally with oil.
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13
Lay 1 phyllo sheet in the bottom of the prepared dish and brush thoroughly with the oil.
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14
Repeat with 7 more phyllo sheets, brushing each with oil.
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15
Spread half of the chicken mixture evenly into the dish.
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16
Cover with 4 more phyllo sheets, brushing each with oil.
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17
Spread the remaining chicken mixture evenly into the dish.
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18
Cover with 7 more phyllo sheets, brushing each with oil and sprinkling each with about 1 tablespoon of Parmesan.
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19
Lay the final sheet of phyllo over the top and brush with oil (do not sprinkle the final layer with Parmesan).
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20
Working from the center outward, use the palms of your hands to compress the layers and press out any air pockets.
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21
Using a sharp knife, lightly score the pie into serving squares but do not cut through more than the top 3 sheets of phyllo.
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22
Bake until the phyllo is golden and crisp, 30 to 35 minutes.
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23
Cool on a wire rack for at least 10 minutes or up to 2 hours before serving.
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24
(The pie can be wrapped tightly in plastic wrap and refrigerated for up to 4 days.
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25
Leftovers are best at room temperature or reheated in a 350-degree oven until crisp and heated through, about 25 minutes.
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26
).
