Sauté the onions

• Heat the oil in a pan and sauté the onions until golden brown.

Cook the chicken with the spices

• Add the chicken thigh pieces and cook until the colour changes.
• Add the salt, black pepper, smoked paprika, garlic granules, thyme and parsley and cook on high heat for a few minutes.
• Cover and simmer until the chicken juices come out.

Reduce the juices and thicken

• Uncover, raise the heat and let the juices reduce a little.
• Add the butter and mix in thoroughly.
• Add the flour and stir until the mixture thickens.

Add the stock, cream and yoghurt

• Pour in the chicken stock, double cream and Greek yoghurt.
• Mix well and cook on high heat until thicker but still pourable.

Wilt the spinach

• Add the fresh spinach, cover and cook on medium heat until wilted.
• Remove the lid, stir and reduce to the desired consistency — it should stay slightly runny as it will thicken in the oven.

Add the feta

• Let the filling cool slightly, then crumble the feta all over the top.

Top with the filo pastry

• Roll each sheet of filo into a round or rosette and place on top of the filling until fully covered.

Brush with butter and bake

• Spoon the melted butter generously over the filo.
• Bake at 180 °C until the pastry is golden, crispy and cooked through.

Serve

• Serve immediately.