Oops - forgot the filo pie recipe details!
See below -
The ingredients are: 2 tbsp olive oil, 1 red onion, sliced, 3 chicken breasts, cut into 1 cm cubes, 2 yellow/ orange peppers, 1 cm diced, 2 large courgettes, cut into 1 cm half moons, 100g feta cheese, 2 handfuls of rocket leaves, 50g butter, 8-10 sheets of filo pastry, 4 tbsp crème fraiche, 6 tbsp parmesan cheese, finely grated and 2 tbsp mixed herbs, finely chopped.
To prepare the pie, pre heat the oven to 180c.
Heat the olive oil in a frying pan over a high heat. Fry the chicken, onion and peppers until lightly coloured and the chicken is almost cooked. Add the courgettes and cook for 1 minute. Finally stir through the rocket leaves. Tip everything into a bowl.
Mix together the crème fraiche, parmesan and mixed herbs. Season with salt and black pepper. Stir this in to the chicken and vegetables and set to one side. Leave to cool.
Brush the base and sides of a 23 cm spring form cake tin with butter. Brush a sheet of filo pastry with butter then place it in the cake tin, lining the base and side but making sure there is an overhang of pastry over the top of the tin. Keep repeating with the remaining pastry sheets until the base and sides are completely covered.
Spoon the chicken mixture into the tin, crumble over the feta the fold the over hanging pastry over the top. Brush with butter, then place in the oven and bake for 35-40 minutes or until golden brown.
Remove from the oven and un-clip from the tin. Serve with a fresh summer salad and minted new potatoes.