Set up the midweek meal challenge with a handful of ingredients and a few pantry staples.
Ingredients
- 250g baby spinach
- 650g chicken breasts, thickly sliced (see note)
- 2 cloves garlic, crushed
- 2 teaspoons chopped rosemary leaves
- 80ml (1/3 cup) extra virgin olive oil
- 7 sheets filo pastry (see note)
- 1 lemon, zested
- 6 eggs
- 1 1/2 tablespoons plain flour
- 200g ricotta
Method
- Step 1Preheat oven to 220C. Place spinach in a bowl, pour over boiling water and stand for 1 minute or until spinach has wilted. Drain, then refresh under cold water. Squeeze dry and chop finely.
- Step 2Place chicken in a large bowl and season with salt and pepper. Add garlic, rosemary and 2 tablespoons oil, and combine.
- Step 3Heat a 26cm ovenproof or regular frying pan over high heat. Cook chicken, in 2 batches, for 1 minute each side or until browned. Transfer to a bowl and reserve pan if using an ovenproof one.
- Step 4Brush reserved pan or a 26cm springform cake pan with 1 tablespoon oil. Working quickly, fold 6 sheets of filo pastry in half, then arrange in the pan so they overlap, covering the base and extending 2cm beyond the rim. Drizzle with the remaining 1 tablespoon oil. Cut the remaining sheet of filo pastry into shreds and scatter over the base (this helps to keep the base dry). Add the chicken, reserving juices in the bowl.
- Step 5Add lemon zest to chicken juices, then add eggs and flour. Whisk to combine. Pour over chicken. Scatter with spinach and ricotta. Scrunch overhanging pastry to form a rim.
- Step 6If using an ovenproof pan, place over medium heat and cook for 3 minutes, then transfer to oven and bake on the lowest shelf for 20 minutes or until pastry is golden and the filling has set. If using a cake pan, bake for 20 minutes on a heavy-based oven tray. Serve straight from the pan.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1714 kj
Energy
22g
Fat Total
6g
Saturated Fat
1g
Fibre
38g
Protein
295mg
Cholesterol
290.77mg
Sodium
2g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
We used Lilydale Free Range Chicken Stir Fry. The Pampas brand of filo is available from the freezer section of most supermarkets. Antoniou Fillo Pastry is from the refrigerated section.
Tips: Don’t brush pastry edge with oil, as it will brown too quickly.
If the pastry turns golden before the filling sets, cover the top of the pie with baking paper.
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef
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