A Greek inspired crispy chicken filo pie. It's kind of like a cross between spanakopita and chicken pot pie.
Done in 1 hour
Serves 4
1leek, thinly sliced
4garlic cloves, minced
3spring onions, sliced
600gchicken thighs, boneless and skinless
200gbaby spinach, washed and chopped
100gcavolo nero, washed and chopped
1lemon, juice
20gdill, roughly chopped
50gfeta, crumbled
40gunsalted butter, plus extra for brushing
40gplain flour
400mlchicken stock
Salt, to taste
6filo sheets
Olive oil
It's herby, creamy, and packed full of chicken and feta, topped with buttery, crispy sheets of scrunched up filo pastry. The perfect recipe for transitional weather!
Season the chicken thighs. Brown in an oven safe pan with olive oil, until golden on both sides.
Set aside the chicken, and shred it up.
Add the garlic, leeks, and spring onions to the same pan. Add the cavolo nero when the garlic is fragrant. Sauté in the residual chicken fat.
Add the butter, and let it melt. Add the flour, and stir to coat everything. Cook for a few minutes, then slowly pour in the chicken stock.
Add the chicken back in, along with the chopped spinach, feta, dill, lemon zest, salt and pepper. Cook on a low heat for 15 minutes until thickened. Turn off the heat and allow to cool for 5 minutes.
Preheat the oven to 200 C.
Brush the sheets of filo with butter, then scrunch each sheet up and place on top of the pie.
Bake for 20-30 minutes or until the pastry is evenly golden brown. Allow to stand for 5 minutes before scooping and serving.
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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