Method

• 1.
  Preheat the oven to 180C. Grease a 22cm loose-bottomed cake pan or four 1-cup (250ml) metal pie dishes.
• 2.
  Heat 2 tablespoons melted butter in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Stir in chicken, herbs, cinnamon and almonds. Season and remove from heat.
• 3.
  Whisk the eggs and sugar in a bowl, then stir in chicken mixture. Cool slightly.
• 4.
  Cover filo with a damp tea towel to prevent it drying out. Brush 1 sheet with butter and stack in pan, allowing some to overhang. Repeat, rotating pan so that it's completely covered. (If using small dishes, fold pastry in half first and use 2 sheets per dish). Add chicken mixture to pan, then fold overhanging pastry over filling and brush with remaining butter.
• 5.
  Cover pie loosely with foil, bake for 20 minutes. Remove foil and bake for a further 10-15 minutes until pastry is golden. Rest for 10 minutes.
• 6.
  Dust with extra sugar and cinnamon, then serve with jam and green salad.