Pre-heat oven to 400°F (200°C).
Line two large baking sheets with parchment paper and drizzle 2 tbsp of the olive oil.
On one baking sheet, layer both types of potatoes, slightly overlapping if needed. Top with sliced onion and season with black pepper. Drizzle with another 2 tbsp of the olive oil.
In a large bowl, combine carrots, parsnips, garlic, oregano and 2 tbsp of the olive oil. Mix well and spread mixture over second baking sheet.
Bake vegetables for 20 to 25 minutes or until just tender. Remove from oven and cool slightly.
Brush a 9-inch spring-form pan with melted butter. Working quickly, brush one sheet of fillo with butter and lay it into the center of the pan, making sure to push the fillo down along the inside. Repeat with remaining sheets, moving around the pan, overlapping the slices to cover the entire inside of the pan.
Layer the bottom of the pie with the sweet potatoes, half of the shredded chicken, all of the tomatoes and half of the feta cheese. Next layer the yellow fleshed potatoes and onions, remaining chicken and remaining feta; top with carrots and parsnips. Gently press filling down to pack.
Fold the fillo sheets over the filling in order, brushing with butter on top of each sheet until no fillo remains. You can use one additional sheet of fillo on top to finish, if desired.
Cover carefully with foil. Bake for 70 minutes. Remove foil and bake for 15 minutes or until fillo is crispy golden brown. Cool for 10 minutes before removing pan ring carefully. Slice and serve with a generous dollop of tzatziki!
- Customize your pie and use leftover meats and vegetables you have on hand.
- Can be made vegetarian if desired.
- Prep all ingredients and have them ready before you start to work with the fillo.