Chicken, Mushroom and Cheese Filo Pie

Instructions

• • Heat half the oil in a large, deep non-stick frying pan. Add the onion and mushrooms and cook over medium heat until softened. Push to one side, add chicken in batches and brown well.
  • Push the cooked chicken to one side with the onion, heat the remaining oil and stir in the flour to form a smooth paste. Slowly add the stock, stirring to form a smooth sauce and then simmer for 5 minutes until the chicken is cooked through.
  • Stir in the spinach, lemon zest and parsley. Season with salt and pepper. Cool chicken mixture and then spoon into a 2 litre capacity ovenproof dish. Crumble over the white cheese.
  • Heat oven to 180 C. Butter the filo sheets, tear into wide strips, scrunch up and place on top of the chicken mixture, covering the whole surface. Sprinkle over the sesame seeds. Bake for 30 minutes, or until the filling is hot and the pastry is golden.