Chicken, artichoke and spinach filo topped pie
- August 2018
- Serves 6
- 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.
- 20.6g (7.9g saturated)
- 31g (7.5g sugars)
- 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
- 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.
- 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.
- 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.
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.
Look to a southern Italian or Sicilian white such as a greco or fiano.
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