Kotopitakia

Season the chicken thigh meat with balsamic vinegar, olive oil, salt and black pepper on both sides.

Preheat the air fryer to 400 degrees Fahrenheit for five minutes, cook the chicken 10 minutes on one side, flip and cook 5 minutes on the other.

Without an air fryer, use the barbecue grill or preheat the oven to 425 degrees Fahrenheit and cook until the internal temperature reaches 165, about 25 or 30 minutes.

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

In a bowl combine the soft cream cheese and the shredded mozzarella.

Add the scallions, a pinch of salt, crushed red pepper flakes, black pepper and the dried oregano.

Beat in the egg and crumble in the feta cheese.

Chop the roasted red peppers and add them.

Chop the cooked chicken into little pieces and add it while still hot, which softens the cheeses; mix it all up.

Melt the butter with a pinch of salt.

Use two sheets of the thinner filo layered on top of each other per pie, leaving stuck-together layers as they are and ignoring small tears.

Drizzle butter over one layer at a time, put about four tablespoons of filling in the centre and fold into a pocket, drizzling butter each time you fold.

Place seam side down on a tray lined with parchment paper and repeat until the filling runs out.

Brush the pies generously with butter and sprinkle sesame seeds on top.

In the air fryer, bake at 350 degrees Fahrenheit for 15 to 20 minutes until crispy; hers took exactly 15 minutes and they fit one at a time.

In the oven, preheat to 350 degrees Fahrenheit and bake until golden and crispy, about 45 minutes; hers took 45 to 50, closer to 50.

Serve right away, or make ahead and crisp them for three or four minutes in the air fryer.

Wrap leftover filo tightly in plastic wrap, refrigerate, and use it up within a week.