Chicken filo pie | Women's Weekly Food

Ingredients

• Chicken fillo pie
• 500 grams (1 pound) chicken breast fillets, halved
• 500 grams (1 pound) chicken thigh fillets, halved
• 3 cups (750ml) salt-reduced chicken stock
• 80 grams (2½ ounces) butter, chopped
• 1 brown onion (80g), chopped finely
• 1/3 cup (50g) plain (all-purpose) flour
• 200 grams (6½ ounces) feta cheese, crumbled
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped dill
• 1/4 cup finely chopped mint
• 1 teaspoon ground nutmeg
• 4 eggs, beaten lightly
• 8 (sheets) filo pastry
• 1/4 cup (60ml) olive oil