Chicken and Spinach Filo Pie

Chicken and Spinach Filo Pie

From WW Irresistable magazine.

Serves4

6½ points per serving

2 tsp sunflower oil

400g chicken breast cut into 1cm, (½”)cubes

1 tsp chilli powder

1 tsp ground cinnamon

6 large shallots, peeled and halved

40g pine nuts

250g plain cottage cheese, drained through a sieve

Zest of 1 lemon

8-10 sheets filo pastry

25g half-fat butter, melted

400g frozen spinach, defrosted and squeezed to remove all water

Preheat the oven to Gas 6/200ºC

Heat a non-stick pan and add half the oil.  Gently fry the chicken with the chilli and cinnamon for 4-5 minutes until lightly browned. Tip onto a plate lined with kitchen paper.

Add the shallots to the pan with the remaining oil and cook for 3-4 minutes.  Add the pine nuts and cook for 2-3 minutes until the shallots are starting to soften and the pine nuts are golden.  Add to the plate with the chicken.

Mix the cottage cheese with the lemon zest and season.

Spray the inside of a 8” (20cm) round springform tin with a little low fat cooking spray.  Lay 6-8 of the filo sheets into the tin, one at a time, brushing lightly with the melted half –fat butter between each layer, leaving a little of each sheet hanging over the edge of the tin. (Keep the remaining sheets under a damp tea towel until ready to use to prevent drying out) Continue until the tin is lined with pastry.

Tip in half the chicken, shallot and pine nut mixture, top with the cottage cheese, then the spinach and finally the remaining chicken mixture.

Gather the overhanging pastry onto the top of the pie then lightly crumple up the remaining sheets of pastry and layer on top , brushing with remaining butter. (If you run out spray with low fat spray) Place in the oven for 25-30 minutes.

Remove from the oven and leave to stand in the tin for 10-15 minutes before removing.