Ingredients

• oil for cooking
• 2 medium leeks, sliced
• 1 garlic clove, crushed
• 500g chicken breast or thigh fillets, sliced
• 2 tbsp wholegrain mustard
• 2 tbsp cornflour
• 2 cups reduced-fat milk
• 6 spring onions, sliced
• salt and pepper, to taste
• 2 tbsp dill
• 5 sheets filo pastry
• cooking spray
• 1/3 cup reduced-fat grated cheese

Method

1. Preheat oven to 180°C. Heat oil in a medium non-stick frying pan over medium heat. Cook leeks and garlic for 3–4 minutes.
2. Add chicken and mustard and cook for 5–6 minutes or until chicken browns. Sprinkle cornflour over chicken mix and cook for 1 minute. Gradually add milk, stirring until mixture thickens. Bring to the boil. Add spring onions and dill and season with salt and pepper.
3. Place mixture into a lightly greased medium 6 cup capacity baking dish. Lightly spray filo sheets with oil. Fold in half and place over chicken mixture. Tuck edges and top with cheese.
4. Bake  for 10–15 minutes or until pastry is golden and crisp.