2 pounds/900g boneless skinless Chicken
3 cups/750ml stock (use the water used in cooking the chicken)
1 teaspoon/5ml pepper
1/3/80ml cup olive oil
2-3 scallions/spring onions chopped scallions (5-6)
1/3 cup/42g flour
4 ounces/115g crumbled Feta
Handful/¼ cup/60mlchopped dill
Handful/¼ cup/60ml chopped parsley
2 tablespoons/30ml chopped mint
1 teaspoon/5ml nutmeg
3 eggs beaten
14 sheets filo dough
¼ cup/60ml butter/melted or olive oil
Place the chicken in the water and season with 1tsp salt and ½ tsp pepper. Bring the water to a boil and reduce heat and simmer for 25-30 minutes. Remove chicken reserving the water. Save the “stock”. Shred the chicken by hand or pulse in a food processor for 45 seconds to 1 minute being careful not to turn the chicken into a puree.
Heat 1 tablespoon/15ml olive oil in a large skillet. Sautee scallions until soft(1 minute). Add remaining 4TB olive oil to skillet. Add flour and whisk to combine. Add stock whisking constantly until combined and thicken. Remove from heat and let cool.
Preheat oven to 375F/180C/Gas5
Mix chicken, feta, dill, parsley, mint, nutmeg, salt and pepper. Add eggs and sauce. Stir to combine.
Grease a 9x9inch/23 x 23 cm baking dish with melted butter or olive oil. Place one piece of filo in the bottom and brush with melted butter or oil. Repeat this with 6 more sheets. Pour chicken mixture onto the filo. Spread evenly. Top with remaining filo sheets making sure to moisten with the butter or oil each sheet.
Cut off excess dough to fit pan. Place in oven and bake for 40-45 minutes or until the center hot and filo is golden brown.