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)
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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