Greek Inspired Filo Chicken Pie

A Greek inspired crispy chicken filo pie. It's kind of like a cross between spanakopita and chicken pot pie.

1 hour cook

Serves 4

Spencer Lengsfield

Ingredients

You'll need:

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!

Method

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.