Preheat the oven to 200C. Place the chicken in a pyrex and add 2 Tbsp olive oil, paprika, vegetable powder and pepper. Rub the ingredients on the chicken and bake in the oven for 20 minutes until cooked. When ready, cut the chicken in cubes.

To prepare the dough, in a food processor pulse together the flour with the butter. Add the yogurt and pulses again. Divide the dough into 2 balls, wrap in cling film and keep in the fridge for 15 minutes.

To make the filling, in a large and deep-frying pan heat 3 Tbsp olive oil and the butter. Add the lountza, leek and onion and cook for 3 minutes. Add the mushrooms and cook until liquids have been absorbed. Add salt and pepper, thyme and flour to the pan. Stir well so that the mushrooms are coated in flour. Add the chicken stock gradually while stirring. Add the milk gradually and continue to stir until it starts bubbling. Continue to stir to avoid a lumpy mixture and until it thickens. Take off the heat, add the lemon juice and the cooked chicken and mix well.

Roll out the dough. Place one dough sheet on the bottom of your pan (about 25cmx25cm) making sure that the sides of the dough are slightly hanging out. Brush the edges with egg. Add the filling making it even with a spoon. Place the 2nd dough sheet on top and pinch the edges with a fork to seal. Brush with more egg and cut out the hanging parts with a knife. Place in the middle of the oven and bake for 25 minutes until golden brown.