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Chicken & Spinach Filo Pie
Chicken & Spinach Filo Pie (makes 1x18cm tin Pie)
Ingredients
1 chicken breast
1 small onion chopped finely
3 hand-fulls of fresh spinach leaves
1 dessert spoon of pine nuts
3 sheets of filo pastry defrosted
3 dessert spoons of Greek yogurt
2 egg yolks
100ml chicken stock
1 teaspoon fresh oregano
pinch of grated nutmeg
salt & fresh ground black pepper
1-2 tablespoons of olive oil + 25g butter (for cooking)
25g butter - melted
Method
1. Preheat oven 160ºC/350ºF/Gas 4
2. Brush an 18cm round tin with butter.
3. Heat 1 tablespoon of olive oil with a knob of butter, then saute the onion until golden.
4. Add the spinach and cook over a high heat until just wilted. Remove from the pan and place in a large mixing bowl.
5. Return the pan to the heat, add pine nuts and brown quickly, add half to the spinach then retain the rest.
6. Cut the chicken into small strips. Add a little oil and knob of butter to the pan. when hot add the chicken strips.
7. Cook over a high heat until golden coloured, add 100ml chicken stock and continue to cook over a medium heat until cooked completely.
8. Remove the cooked chicken and add to the spinach mixture.
9. Over a high heat reduce the chicken stock to just 3 tablespoons in volume.
10. In a jug/small bowl measure out 3 dessert spoons of yogurt with 2 yolks and the reduced cooled chicken stock.
11. Season add nutmeg and oregano and mix well together.
12. Add to the chicken and spinach mixture.
13.Take 3 sheets of filo pastry, use melted butter brush each sheet and place at different angles onto of one another.
14. Carefully lift the filo and gently place in a round tin, drape any excess over the sides of the tin.
15. Spoon in the spinach & chicken mixture.
16. Fold over the filo and any trimmings, scrunch the pastry on top.
17. Brush with melted butter and sprinkle over saved pine nuts.
18. Bake in a preheated oven for approx 30 minutes until deep golden and slightly risen.
19. Serve warm or cold.
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