Start with 2 to 1 to nearly 2 of chicken, spinach and creme fraiche, and that all starts with about 4 chicken breasts. Add to that about a dozen spring onions, some tarragon and pine nuts. Then really cheat and get a packet of filo pastry - it says so, right there. Seasoning is salt, pepper and a pinch of nutmeg.
You prepare everything in their normal way, then blend everything, keeping aside the pine nuts and seasoning. There's a whole geometry involved with wrapping the filo layers (don't forget to brush with butter), and how much filling to use per pastry, but once you see it (with a little help), you'll be grand.
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