Chicken Pie with Feta

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   1.

2. 2

   Cut the chicken in cubes.

3. 3

   Bring the stock to the boil on a high heat.

4. 4

   Turn the heat down and poach the chicken for 10-12 minutes in the stock.

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   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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   Preheat the oven to 180 degrees C.

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   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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    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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    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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    5.

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    Bake in the oven for 45-50 minutes.

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    If you prefer, you can substitute puff pastry for the filo pastry.

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    If you do that, bake for 15 minutes on 220 degrees C followed by 30 minutes on 180 degrees C.

* Per serving · 4 servings · Values may vary.