Chop and sauté the leeks and the green onions. Reserve.
Cut the breasts into thin strips and sauté them in butter. Reserve.
Prepare some white sauce and reserve.
In a bowl, place the leeks, the green onions and the sautéed chicken, then add the cup of reggianito cheese. Stir and add the beaten eggs, the white sauce and the nutmeg. Taste, and then spice with salt and pepper.
Stretch the dough and pour the mixture on top. Fold the dough and place it in the oven's bottom part at strong heat during 25 to 30 minutes.