Ingredients About half a packet of Filo pastry 1 tbsp olive oil
85 g slivered or flaked almonds
30 ml milk
For the filling 1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, chopped or crushed
450 g shredded cooked chicken
70 g feta cheese
1 tbsp parsley, chopped
1 tbsp coriander, chopped
1 tbsp mint, chopped
2 beaten eggs
If you are cooking the chicken yourself, cook it till just done. Take off all skin and fat, and cut the chicken up into very small pieces.
If using bought cooked chicken, which is "pulled" generally, cut it into smaller pieces.
Cut into tiny pieces as per this photo
Microwave the broccoli for a minute or two -I used 3 florets and when cooled, chopped it into very small pieces including the stalk.
Toast the almonds by either putting them in the oven till they start to brown or you could put them in a frypan.
Heat olive oil in a pan and cook the onion gently until it gets glossy. Add the garlic clove and cook a further minute or two. Take out of the pan and put in a large mixing bowl.
Add the chicken to the onions, and the crumbled feta cheese, chili, fresh herbs, small pieces of cooked broccoli, and the beaten eggs.
Mix everything together thoroughly and add some pepper.
Preheat the oven to 170° fan forced, and 190° ordinary, and grease a 1.5 litre ovenproof dish.
Get a damp kitchen towel which you use to cover up the filo pastry to prevent it drying, and the non frozen one, mentioned above, does not dry out as quickly and does not break like the frozen one does.
Separate half the pack of filo pastry (you COULD use the whole pack if you like the pastry a bit thicker) and unravel it..
Cut it into approximately a 30 cm square.
Taking half of the sheets, and covering the other half with your wet tea towel, brush one sheet with olive oil, put it on a greased 1.5 litre (about 6 cups) ovenproof dish, and add some of the toasted almonds.
Repeat with the other sheets of filo, overlapping them alternately in the dish.
Put in the filling and then do the same with the remaining filo, including putting the almonds in between each sheet.
Fold in the overlapping edges, make a diamond or circle on the surface with a knife, and brush with some milk.
Sprinkle on any remaining almonds.
Bake for about 25 minutes or until it is golden.
Remove from the oven and slice.
I served it with grated carrot mixed with a bit of olive oil.