For the phyllo dough
150 g water
1 tablespoon(s) yeast
3 tablespoon(s) olive oil
1 egg
100 g strained yogurt
500 g all-purpose flour, +extra for rolling out dough
1 pinch salt
50 g olive oil, for brushing
For the filling
400 g chicken, boiled or roasted, finely chopped
300 g asparagus, fresh
2 tablespoon(s) olive oil
1 onion, dry
1 clove(s) of garlic
200 g gruyere cheese
300 g cream cheese
4-5 sprig(s) thyme, only the leaves
4-5 basil leaves
sesame seeds, for sprinkling


1.In a mixer’s bowl, add the water and yeast.
2.Whisk by hand, until the yeast is completely dissolved.
3.Add 3 tablespoons of olive oil, the egg, yogurt, flour and salt.
4.Beat with the hook attachment until the dough comes together, becomes soft and pulls away from the sides of the bowl.
5.When ready, allow the dough to rest for ½ an hour.
6.Break off the tough, wood-like ends of the asparagus with your hands that is inedible. About 2-3 cm. Then use a vegetable peeler to peel off the rest of the stalk.
7.Chop into 2-3 cm pieces.
8.Peel and finely chop the onion and garlic.
9.Place a pan over medium to high heat and add the olive oil.
10.Add the asparagus, onion and garlic. Sauté for 3-4 minutes.
11.When ready, transfer to a bowl and allow the mixture to cool for 5 minutes.
12.In a large bowl, add the gruyere, finely chopped chicken, salt, pepper, the sautéed asparagus mixture, thyme, basil and cream cheese.
13.Mix with a wooden spoon until all of the ingredients are completely combined.
14.Brush a 30 cm round baking pan with olive oil.
15.Preheat oven to 170* C (338* F) Fan.
16.Preheat oven to 170* C (338* F) Fan.
17.Roll out the larger piece into to a thin sheet that is large enough to cover the bottom and sides of the baking pan. Use more flour to help you roll it out easier.
18.Fit it into the bottom and sides of the pan and add the filling over it. Spread it evenly and smooth the surface with a fork.
19.Roll out the second piece of dough to a thin sheet, dusting with flour to help you roll it out easier.
20.Place over the filling and pinch the edges to seal and create a pretty border.
21.Drizzle the surface with the remaining olive oil and sprinkle with the sesame seeds.
22.Bake for 40-50 minutes, until the phyllo is nice and golden.

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