Chicken, Spinach and Feta Pie

SERVES 4-6 (or can be made as individual mini pies) For the pie casing:

10 sheets of Jus-Rol filo pastry

25-30g salted butter, melted

For the pie filling:

450g prewashed baby spinach, chopped 1 medium onion, finely diced 2 tbsp extra-virgin olive oil 300g chicken fillet, diced into 2cm cubes

2 garlic cloves, crushed

2 tsp lemon juice

2 tbsp dried mixed herbs 3 large free-range eggs

150g Feta (preferably oak barrel stored), roughly crumbled

150g Cheddar, grated

½ tsp black pepper

Pinch of red chilli powder (optional)

Pinch of nutmeg (optional) 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Wilt the spinach in a saucepan with a bit of water over a high heat. Drain and wash with cold water. Set aside to cool.

2 Sauté the onion in olive oil over a medium heat until softened (3-4 minutes). Add the chicken and sauté for a further 3-4 minutes until all the pieces have changed colour. Add the crushed garlic and cook for a further 30 seconds, then turn off the heat. Set aside.

3 Prepare the pie case. Layer four sheets of filo, brushing with the melted butter in between each sheet. Place sheets at an angle to each other so that as few gaps are left around the sides of the tin as is possible with four sheets.

In the bowl, mix together all the filling ingredients, remembering to squeeze out as much liquid as possible from the spinach before adding. Add this mix to the prepared pie case.

Layer two sheets of filo pastry over the top of the pie, brushing with butter, as before. Tuck the sides in neatly.

6 Take the remaining four sheets of filo, crumple and place on top of the pie and brush with the remaining butter.

7 Place the pie in the oven for 3035 minutes, until nicely golden.

8 Serve with a good salad of your choice.