Preheat oven to 350*

Lightly grease layers of pastry with melted butter, another layer of pastry, another layer of butter and so on until you have layered and buttered 12 sheets. Do this inside your selected med size roasting/pie dish. Make sure the pastry is overlapping the sides slightly. Chill while creating filling.

Add oil to a med heat wok/frypan and lightly sauté garlic then add chicken and sundried tomatoes, drained and sliced.

Take Rosemary leaves off the stalk, lightly chop and add to chicken mixture. Cook for teo mins then take off the heat to cool.

Take your pastry out and spread cooled chicken mixture evenly. Crumble Feta over the top of the chicken mix and set aside.

Take Rosemary leaves off the stalk, lightly chop and add to chicken mixture. Cook for two mins then take off the heat to cool.

With remainder Filo pastry, spread melted butter on a sheet of pastry and scrunch in your hand to create pastry puff toppers to your pie

Bake in the middle of the oven for 15mins then turn oven down to 250* and bake for a further 20-25mins