Chicken, artichoke and spinach filo topped pie

Chicken, artichoke and spinach filo topped pie
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, oven time 35-40 min, simmering time 15 min

Chicken, spinach and artichokes are cooked in a creamy white wine sauce to create a Mediterranean-inspired pie. Topped off with crunchy filo pastry, this recipe is layered with texture and flavour.

Nutrition: per serving

Calories
463kcals
Fat
20.6g (7.9g saturated)
Protein
32.9g
Carbohydrates
31g (7.5g sugars)
Fibre
4.7g
Salt
1.4g
Calories
463kcals
Fat
20.6g (7.9g saturated)
Protein
32.9g
Carbohydrates
31g (7.5g sugars)
Fibre
4.7g
Salt
1.4g

Ingredients

  • 4 skinless free-range chicken breasts
  • 2 banana shallots, chopped
  • 3 garlic cloves, crushed
  • 750ml whole milk
  • 40g butter, softened
  • 40g plain flour
  • 2 x 180g packs chargrilled artichokes, drained (from Sainsbury’s and Waitrose)
  • 150g baby leaf spinach
  • A few fresh dill sprigs, chopped
  • Small bunch fresh tarragon, chopped
  • A few fresh mint sprigs, leaves picked and finely chopped
  • 100ml white wine
  • 5 filo pastry sheets
  • Olive oil for brushing

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Cut the chicken breasts horizontally in half to create 8 thinner fillets. Put in a deep, wide frying or sauté pan with the shallots and garlic, then cover with the milk. Over
    a medium heat, bring up to a simmer, then turn the heat down to its lowest heat so the milk is barely bubbling. Season with a little salt and pepper and poach for 15 minutes or until the chicken is cooked through.
  2. Once the chicken is cooked, transfer to a board and use 2 forks to shred into chunks. In a small bowl, mix the butter into the flour. Skim any scum off the surface of the poaching milk, then bring back to a simmer. Add the butter and flour mixture a tablespoon at a time, whisking, until the milk has thickened. Season with salt and pepper.
  3. Stir the chicken, artichokes, spinach, herbs and white wine into the sauce. Spoon into a pie dish and top with scrunched up filo sheets. Brush the filo with olive oil, then bake for 35-40 minutes until golden and bubbling.

delicious. tips

  1. Assemble the pie a day ahead, then cover and chill. Add 5-10 minutes extra to the baking time, making sure the pie is piping hot all the way through. Freeze the pie filling in food bags for up to 2 months. Defrost overnight in the fridge, then top with scrunched filo and bake as above.

  2. Look to a southern Italian or Sicilian white such as a greco or fiano.

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