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It is getting to that time of year where I want to make hearty meals for my family. I have a selection of recipes that I return to time and time again and this is definitely one of them. Today I am going to share my easy recipe with you so that you can make this chicken, spinach, filo pie for your family.
Chicken, spinach, filo pie
A hearty chicken pie that is great for using up leftovers and can be made using pastry from your freezer.
- 1 tbsp Olive oil extra virgin
- 2 garlic cloves
- 1 large onion
- 350 g chicken breast
- 300 g fresh spinach
- 20 g fresh tarragon
- 20 g butter
- 20 g plain flour
- 450 ml chicken stock
- 1/2 tsp salt & pepper
- 50 g frozen filo pastry sheets approximate weight
Heat olive oil in a frying pan or wok.
Add the sliced onion and cook until translucent.
Add the chicken and continue cooking until light brown and cooked throughout.
Add the garlic, and fresh tarragon.
Then scatter the flour over the chicken mixture. Continue cooking for another 2-3 minutes.
Add the chicken stock, a little at a time. You may not need all the stock if you are using cheaper chicken fillets as they can be plumped up with water.
Cook until you have a thick consistency to the sauce and then add the spinach, 1/3 at a time, until wilted. This should happen in a matter of minutes.
Place the mixture into an ovenproof dish.
Melt the 20g of butter in a saucepan and then use this to brush the sheets of filo pastry. Personally, I like to scrunch up the filo pastry and drop it into the saucepan so it gets a generous coat of butter. I then add the filo to the top of the pie, ensuring that all areas are covered.
Cook this at gas mark 5 (190c) for around 30 minutes until the top is crispy.
This pie is an absolutely fantastic way to use up leftovers from a slow cooker roast chicken and is best served with seasonal vegetables and gravy.
Products I use when making my chicken, spinach & filo pie:
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