Boil the chicken.
Cut the leek in very thin slices and saute them in a frying pan.
Mince the celery and add it to the frying pan.
Mince the spring onion, cut the pepper and broccoli in thick cubes, and add them to the frying pan.
Make the shredded dough more fluffy with a little oil and spread it in the baking pan.
Bake the KATAIFI in the oven with extra heat on the top and bottom oven elements at 180 °C until golden brown.
With a fork, separate the chicken flesh and place it in a bowl with the saute vegetables. Add the egg yolks, cheese and pepper.
Once the Kataifi turns golden brown, add the stuffing and spread it evenly.
Optionally, spread a little Shredded Dough on top, together with cheese, otherwise bake it as it is.
Bake with extra heat on the top and bottom oven elements at 180°C until golden brown.
Leave it to cool down for a little and serve.