Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6 (unless making the filling ahead). Put the chicken thighs in a large bowl with half the flour and half the turmeric. Season and mix well to coat. Heat the olive oil in an ovenproof casserole or large pan over a medium-high heat. Add the chicken thighs and cook for about 5-7 minutes or until golden brown all over. Don’t worry about them being totally cooked through at this point. Remove from the pan with a slotted spoon and slice into chunks. Set aside.

2. To the same pan, add the remaining turmeric and the sumac. Sizzle for 30 seconds, then add the leek and garlic and cook for about 2 minutes or until just softened. Add the remaining flour and cook for a further minute. Reduce the heat to low, then slowly stir in the stock. Season, then return the chicken and leave to simmer, uncovered, for 15 minutes or until thickened and reduced. Add the chopped greens and cook for another 5 minutes until wilted. Finish with the crème fraîche, lemon zest and dill. Allow to cool for 5-10 minutes (or cool completely and chill until ready to bake the pie).

3. Meanwhile, lay out one sheet of filo on your work surface. Brush all over with a thin layer of olive oil, then place another sheet on top. Brush over more oil and lay over another sheet. Finish with a final brushing of oil, then cut in half and scrunch up each half. Arrange on top of the pie. Repeat the process once more until the pie is covered. Finish with an extra sprinkle of sumac and some salt, then bake for 25 minutes, or until the pastry is deep golden-brown. Cool for 5 minutes before sprinkling with extra dill and the pomegranate seeds, if using.