Chicken, Mushroom & Leek Filo Pie

In a bowl, combine the diced chicken, salt, pepper, dried thyme (or rosemary), and lemon juice. Mix well and let the chicken marinate for 15-20 minutes.

In a large skillet over medium heat, add the olive oil or butter. Sauté the marinated chicken until browned but not fully cooked through, then set aside.

In the same skillet, add the sliced leeks and mushrooms, cooking until soft and fragrant.

Return the chicken to the skillet, stir to combine, and remove from heat.

Stir the bechamel sauce, cream cheese, and beaten eggs into the chicken, mushroom, and leek mixture, mixing until well combined. Season with salt and pepper if needed.

Preheat your oven to 185°C (365°F). Lightly grease a pie dish.

Lay a sheet of filo pastry in the dish, letting the edges overhang slightly. Brush with melted butter, then layer another sheet, brushing with butter again. Repeat until you have 2-3 layers.

Spoon the chicken mixture into the pie dish, spreading it evenly.

Fold any overhanging pastry over the filling, then layer 2-3 more sheets of filo on top, brushing each with melted butter. Tuck or crimp the edges for a neat finish.

Bake the pie in the preheated oven for 40 minutes, or until the filo is golden and crisp.