Step 1

Heat half the oil in a saucepan over high heat. Cook chicken, stirring, for 2-3 minutes or until browned. Transfer to a bowl.

Step 2

Heat remaining oil in the pan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Add garlic and ginger. Cook, stirring, for 1-2 minutes or until aromatic. Add chicken, cinnamon, saffron and stock. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until liquid evaporates. Add spinach and cook, stirring, for 1 minute or until the spinach just wilts. Set aside for 30 minutes to cool.

Step 3

Meanwhile, to make the pistachio dukkah, stir the sesame seeds in a non-stick frying pan over medium heat for 5 minutes or until toasted. Add pistachio, coriander, cumin and pepper. Cook, stirring, for 1 minute or until aromatic. Stir in salt. Set aside to cool.

Step 4

Preheat oven to 220°C. Brush nine 150ml-capacity muffin pans with some melted butter. Place filo on a clean surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with some butter. Top with another filo sheet. Brush with butter. Repeat with 1 more filo sheet and more butter. Cut into thirds lengthways. Cut each third in half crossways to make 6 stacks. Trim to make 19cm-long rectangles. Repeat with butter and remaining filo, to make 12 more rectangles.

Step 5

Line 1 pan with 1 filo rectangle. Top with another filo rectangle, at a 90-degree angle, allowing the edges to overhang. Repeat with remaining filo rectangles. Add feta, capsicum and parsley to chicken mixture. Spoon mixture into filo cases. Fold over filo to enclose. Brush with remaining butter. Bake for 30-35 minutes or until golden. Cool slightly. Top with dukkah.