Greek chicken pie

Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
  • 200g spinach
  • 150g feta cheese, crumbled
  • 2 eggs, whisked
  • 1 tbsp dried or fresh dill
  • Black pepper
  • 100g butter
  • 250g filo pastry 
  • 200g leftover roast chicken, sliced
  • 1 tsp sesame seeds for scattering on top

1 Preheat an oven to 180 degrees Celsius, or equivalent.

2 Place the spinach in a pan with a few tablespoons of boiling water. Cook over a high heat till wilted and cooked. Drain in a sieve over the sink, removing as much moisture as possible.

3 Roughly chop the cooled spinach and place in a bowl along with the crumbled feta, whisked egg, dill and season with plenty black pepper. Mix well till combined.

4 Brush a 10-inch by eight-inch pie dish with some melted butter and lay one sheet of filo pastry on the bottom. Brush this with butter and repeat the process again with five more sheets. Spread half the spinach mix on the base. Top with the sliced chicken then dot the remaining spinach mix over. Top this with a few layers of buttered pastry.

5 Fold over the overhanging pastry sides and crimp it all together. Score the top of the pie using a sharp knife. Brush with any remaining butter and scatter with sesame seeds.

6 Bake for 30 minutes, till golden. Leave to cool for 10-15 minutes before cutting into squares. Serve with a green salad or mashed potato.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer