1 red onion, chopped

2-3 cloves garlic, crushed

2 tsp fresh ginger, grated

1 lb chicken, cooked and shredded

1 c cilantro, chopped

1/3 c parsley, chopped

2 oz slivered almonds toasted

1 egg, lightly beaten

1 tsp turmeric

1 tsp cumin

1 tsp coriander

1 tsp lemon rind

2 Tbsp water

1 tsp sugar

¼ tsp cinnamon

2 Tbsp butter, melted

9 sheets filo pastry

olive oil

Heat oil in heavy skillet, saute onion, garlic, ginger for 5 minutes. Stir in turmeric, cumin, and coriander cook for another 2 minutes. Remove from heat and add chicken, almonds, cilantro, parsley, and lemon peel. Cool for 5 minutes before adding water and egg.

Preheat oven to 350°. Grease baking tray. Cut 6 sheets of filo dough into 12 inch squares, retaining the extra strips. Cut each of the remaining sheets into 3 equal strips. cover with a damp cloth. Brush 1 square with butter, place on baking sheet. Lay another square at an angle on top and brush with butter. Repeat with the other squares to form a rough 8 pointed star. Spoon the chicken mixture into the center, leaving a 2 inch border. Turn the pastry dege inover the filing, leaving the center open. Brush the extra pastry with butter and lightly scrunch and lay them over top of pie. Sprinkle with combined sugar, cinnamon. Bake for 25 minutes, or until pastry is golden brown.