CHICKEN, BROCCOLI & SPINACH FILO PIE

Preparation Method :

• Preheat the oven to 180°C/350°F/Gas 4. Place the chicken in a roasting tin, drizzle with half the oil and season with salt and pepper.
• Roast for 20 minutes until the chicken is cooked through. Set aside. Cook the broccoli in a large pan of boiling, salted water until tender. Drain and set aside.
• Heat the remaining oil in a large frying pan and cook the mushrooms until soft and they release their juices.
• Add the chilli flakes, lemon zest and spinach and stir until wilted. Season well. Allow to cool slightly, then stir in the egg. Slice the chicken and add to the spinach mixture with the broccoli.
• Brush a pie dish with a little melted butter. Lay 4 sheets of filo in the base to cover. Spoon in half the chicken mixture, then cover with 2 more filo sheets and top with the remaining chicken.
• Pull the sides of the pastry in, then lay the remaining sheets on top and tuck down the sides neatly.
• Brush the pastry evenly with melted butter. Mark lightly into squares with a serrated knife, then bake for 20 minutes until golden.