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1
1.
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2
Cut the chicken in cubes.
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3
Bring the stock to the boil on a high heat.
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4
Turn the heat down and poach the chicken for 10-12 minutes in the stock.
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5
Remove the chicken from the pan.
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Add water to the stock so you have 500 ml of stock again.
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7
Preheat the oven to 180 degrees C.
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8
2.
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Melt half of the butter (60 gr) and fry the spring onion for 5 minutes on a low heat.
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Add the flour and fry this for 30 seconds.
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Remove the pan from the heat and gradually add the stock and the milk.
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Keep stirring.
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Put the pan back on the heat and bring to the boil while you keep stirring the sauce.
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Let simmer and reduce for a few minutes and remove from the heat.
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15
3.
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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).
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Let the pastry fall over the edges.
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Cover the rest of the filo pastry with a damp teacloth so it doesnt dry out.
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19
4.
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Add the chicken, feta, dill, chives, nutmeg and the egg to the sauce and mix.
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Season to taste with salt and pepper.
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Put the mixture in the oven tray.
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Fold the edges of the pastry over the filling and lay the other 4 sheets over them.
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Brush each sheet with melted butter before adding them to the dish.
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Press the corners down.
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Brush the top with some butter.
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27
5.
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Bake in the oven for 45-50 minutes.
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29
If you prefer, you can substitute puff pastry for the filo pastry.
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30
If you do that, bake for 15 minutes on 220 degrees C followed by 30 minutes on 180 degrees C.
