Chicken and phyllo pies

Rinse the chicken thighs in cold water and pat dry; season with the balsamic vinegar, olive oil, salt and black pepper on both sides.

Preheat the air fryer to 400F for 5 minutes; cook the chicken 10 minutes, flip and cook 5 minutes more.

Oven alternative: 425F until the internal temperature reaches 165F, about 25 to 30 minutes.

Thinly slice the scallions, swish them in a bowl of cold water so the dirt sinks, lift them out into a strainer.

In a bowl combine the softened cream cheese and the mozzarella, shredded on a box grater.

Add the scallions, a pinch of salt, red pepper flakes, black pepper and the oregano; beat in the egg at the side of the bowl and crumble in the feta.

Add chopped roasted red peppers.

Chop the cooked chicken into small pieces on a cutting board and mix it in while still hot so it softens the cheeses.

Melt the butter with a pinch of salt.

Layer two sheets of thin filo, drizzling butter on each; leave stuck-together sheets as they are.

Put about four tablespoons of filling in the centre and fold into a pocket, drizzling butter at each fold.

Place seam side down on a parchment-lined tray; repeat until the filling runs out.

Brush the pies generously with butter; sesame seeds are optional.

Air fryer: bake at 350F for 15 to 20 minutes, until crispy; these took exactly 15.

Oven: preheat to 350F and bake until golden and crispy, about 45 minutes; these took 45 to 50.

Wrap leftover filo tightly in plastic wrap and refrigerate; use within a week.

Serve right away; to make ahead, recrisp 3 to 4 minutes in the air fryer.