For The Filling:

Cup of Yum
1. Heat a good splash of olive oil in a pan over high heat.
2. Cook the chicken breasts for about 7-10 minutes.
3. Set aside the chicken breasts and let them cool down a bit. Coarsely chop them into pieces.
4. In the same frying pan (which contains all the chicken flavor) add the onion and a bit of olive oil if needed.
5. Caramelize the onion. Add the peppers and spring onion and cook for a minute or two until they soften slightly.
6. Reduce heat to medium and add the 5 tablespoons of flour. Give it a good stir and pour in the milk. Scrape the bottom of the pan from any excess flour. Stir a few times until you have a thick creamy filling.
7. Remove from heat and stir in the egg. Add the parsley, chicken, and cheese. Set aside.

For The Phyllo:

1. In a medium-sized bowl mix the flour, with the salt, vinegar, water and olive oil.
2. Knead the dough for at least 5 minutes. You should have a dough soft and sticky. Without leaving any fragments on your hands though. If not, dust in a bit more flour or water as needed.
3. Set aside and let it rest for 15-20 minutes, covered with a dampened tea towel.
4. Mix the olive oil, with the sunflower oil that is for greasing the phyllo, in a small bowl and keep it next to you. Divide the dough into 4 equal parts.
5. Dust your working surface with flour. Take the first dough piece in your hands and shape it into a ball. Then flatten the ball into a disk shape. Place it on your working surface. Dust it with plenty of flour on top.
6. Start rolling it open (towards one direction, up or down). Once the dough starts to feel sticky, pick it up, dust the surface with flour again, and flip the dough. Dust the dough with flour on top as well, and start rolling it again. Repeat process until you have a big enough phyllo to add to your pan.
7. Grease a round 9-inch baking pan, with plenty of the oil mixture. Add the first phyllo in the pan, and grease the phyllo as well.
8. Add another phyllo and add the filling.
9. Preheat oven to 220°C / 428°F.
10. Add 2 more phyllo layers with plenty of oil in between.
11. Cut off any excess phyllo that hangs out of the pan. Close the pie by turning the cut phyllo edges inwards, to create a nice pie edge.
12. Grease the top of the pie with the oil, and prick a few times with a knife.
13. Bake for about 35 minutes. Shake the pan to see if the pie is ready. If it feels sticky to the bottom bake for a few more minutes.
14. Let it cool down for about 30 minutes before cutting and serving.
15. Cut to 8 pieces and serve.