Chicken Pie with Feta

1. Cut the chicken in cubes. Bring the stock to the boil on a high heat. Turn the heat down and poach the chicken for 10-12 minutes in the stock. Remove the chicken from the pan. Add water to the stock so you have 500 ml of stock again.

Preheat the oven to 180 degrees C.

2. Melt half of the butter (60 gr) and fry the spring onion for 5 minutes on a low heat. Add the flour and fry this for 30 seconds. Remove the pan from the heat and gradually add the stock and the milk. Keep stirring. Put the pan back on the heat and bring to the boil while you keep stirring the sauce. Let simmer and reduce for a few minutes and remove from the heat.

3. Brush one side of 4 of the filo pastry sheets using the remaining 60 grams butter (melted) and lay them in an oven tray (4x18x25cm). Let the pastry fall over the edges. Cover the rest of the filo pastry with a damp teacloth so it doesn’t dry out.

4. Add the chicken, feta, dill, chives, nutmeg and the egg to the sauce and mix. Season to taste with salt and pepper. Put the mixture in the oven tray. Fold the edges of the pastry over the filling and lay the other 4 sheets over them. Brush each sheet with melted butter before adding them to the dish. Press the corners down. Brush the top with some butter.

5. Bake in the oven for 45-50 minutes. If you prefer, you can substitute puff pastry for the filo pastry. If you do that, bake for 15 minutes on 220 degrees C followed by 30 minutes on 180 degrees C.