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chicken, spinach, filo pie - A look at the finished pie

Chicken, spinach, filo pie

A hearty chicken pie that is great for using up leftovers and can be made using pastry from your freezer.

Course Main Course
Cuisine British
Keyword chicken, filo pastry, pastry, pie, spinach
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 servings


  • 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


  1. Heat olive oil in a frying pan or wok. 

  2. Add the sliced onion and cook until translucent. 

  3. Add the chicken and continue cooking until light brown and cooked throughout.

  4. Add the garlic, and fresh tarragon. 

  5. Then scatter the flour over the chicken mixture. Continue cooking for another 2-3 minutes.

  6. 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. 

  7. 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.

  8. Place the mixture into an ovenproof dish.
  9. 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.
  10. Cook this at gas mark 5 (190c) for around 30 minutes until the top is crispy.