Crispy Chicken Pie

Crispy Chicken Pie

Serves 4

Points per recipe 22

Points per serving 5½

Core: Count 12 pts for the whole recipe

150g frozen spinach

1 onion, finely sliced

2 garlic cloves, crushed

6 sheets filo pastry (Jusrol is 2 pts per slice)

225g cooked chicken, roughly chopped

3 tomatoes, sliced

100g extra light philadelphia cheese

1 egg, beaten

1 tsp cornflour

Cook spinach over medium heat, stirring occasionally for 5 mins until all liquid has evaporated.

IN a small pan, dry fry the onion and garlic until softened.  Stir in spinach and season well.

Line and 8" (20cm) flan tin with 5 sheets filo, ensuring pastry edges overlap across base and sides of tin.  Put a baking sheet in the oven at 350ºF/180ºC/Gas 4 to heat through.

Layer chicken, spinach mixture and tomato slices into the pastry case.  Season.  Beat the extra light philly, egg and cornflour together and spoon over filling.

Fold pastry back over filling to cover surface completely.  Cut remaining pastry into strips, scrunch together and arrange over top of pie.

Put flan onto hot baking sheet and cook pie for 45 mins until top is golden.

Remove pie from oven, ease out of flan tin immediately.