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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.
Ingredients for chicken, spinach, filo pie:
2 garlic cloves
1 large sliced onion
350g chicken breasst
300g fresh spinach
20g plain flour
450ml chicken stock
salt & pepper
frozen filo pastry sheets
How to make my chicken, spinach, filo pie
Heat olive oil in a frying pan or wok. Then add the sliced onion and cook until translucent. Add the chicken and continue cooking until light brown and cooked throughout.
Add the garlic, 15-20g of fresh tarragon (or 2 teaspoons of dry). 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 frozen or plumped chicken fillets so be aware of this.
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 and you don’t want to overcook this.
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.
I cook this at gas mark 5 (190c) for around 30 minutes. This allows the filo pastry to become crispy and delicious and it is also a way to ensure that the filling is completely cooked.
This is best served with seasonal vegetables and gravy – lovely!
Looking to make something other than this chicken, spinach, filo pie?
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