Tajine Malsouka -- Tunisian Chicken 'Tagine' Phyllo Pie

Step 1: In a saucepan, saute the chicken legs in 2 T extra virgin olive oil with the chopped onion and turmeric.

Step 2: When the chicken is browned, add water to cover chicken and simmer until chicken is cooked, leaving some of the sauce in the pan for later.

Step 3: When the chicken is ready, debone and chop into small pieces.

Step 4: Transfer chicken into a large bowl and pour over the remaining sauce.

Step 5: Add the raw eggs, grated Parmesan and,gruyere cheese.

Step 6: Cut the boiled eggs into small pieces and add them to the bowl with the remaining ingredients and mix.

Step 7: Generously oil an ovenproof 9x13 dish or quiche dish about the same size as the rounds of phyllo.

Step 8: Overlap 5 sheets so that at least 1/3 of the phyllo is allowed to hang over the sides of the dish, remembering to lightly brush each sheet with the vegetable oil.

Step 9: Place a final 6th piece of phyllo over the top of the others -this one should be folded small square so that it reinforces the base a little.

Step 10: Pour in most of the chicken mixture, followed by a layer of ricotta then a final layer of the chicken. (Remember to leave a couple of sheets to top the dish off later.) Place on sheet in the bottom centre to ensure the filling doesn’t run out.

Step 11: Pour in the mixture. Fold the overhanging edges over the top of the mixture.

Step 12: Place the remaining sheets of phyllo over the top to seal the filling inside.

Step 13: Bake on a low shelf at 180°/375 for 30 to 40 minutes.until browned