In a large bowl mix the chicken, mushroom, cheese and spring onions. Add seasoning to taste.
unwrap the Filo and place under a slightly damp tea towel - If this is too damp your pastry layers will stick together.
With 6 - 10 sheets of pastry baste the melted butter between the layers.
Fill with the chicken mixture and turn both ends in before rolling.
Place seam side down on a baking tray and baste with the egg. Score the tip with your knife in a diagonal direction to allow steam to release whilst cooking.
Repeat to make further pastries if you have mixture remaining. I find this recipe will make two large filo's.
Place in a pre-heated oven at 180 degrees and cook until golden brown. Approximately 30 mins
Enjoy either straight from the oven or cold.