Chicken Spanakopita Frying Pan Pie

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. This chicken spanakopita filo pie is everything you love about the classic Greek favourite, made heartier and more satisfying, crisp on the outside, soft and savoury in the middle, and perfect for an easy Mother's day lunch or dinner. Golden, crisp layers of filo pastry crown a rich and comforting filling of tender chicken, spinach, and creamy feta, with aromatic garlic, dill and mint. Easy to prep in advance and cook when you're ready to eat. It's all made in one frying pan for ease, plus less washing up of course! We used a 28cm frying pan.

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Ingredients

frozen spinach 500 g
onion 2 (chopped)
garlic cloves 4 (chopped)
fresh dill 1 (chopped)
diced chicken breast 400 g
feta 200 g (crumbled)
ricotta 200 g
egg 2 (beaten)
dried mint 2 tsp
filo pastry 140 g
sesame seeds 1 tbsp

Method

Prep the ingredients

Take the frozen spinach out of the freezer and leave it to defrost a little while you prep.
Dice the onion and chop the garlic cloves. Chop the fresh dill.
Blanch the frozen spinach in boiling water, drain and once cooled squeeze to remove the excess water.

Make the pie filling

Preheat the oven to 200°C/180°C fan. Take the filo pastry out of the fridge so it’s easier to work with.
In a large frying pan, heat a dash of oil over a medium heat. Once the pan is hot, cook the chicken for 5 minutes.
Add the onion and garlic and cook for another 4 minutes.
Squeeze any more excess water from the spinach then add it to the pan with the crumbled feta, ricotta, fresh dill and dried mint.
Take the pan off the heat, add the beaten egg, season generously with salt and pepper and mix together.

Assemble & bake the pie

If your pan is ovenproof you can add the filo pastry on top, or else transfer it to an ovenproof dish.
Unwrap the filo pastry. Take a sheet and scrunch it up into a swirl, pop on top of the pie, Repeat until the pie filling is fully covered. (We used 6 sheets for a 28cm frying pan).
Brush the top of the filo pastry with some olive oil or melted butter and scatter over the sesame seeds.
Bake in the oven for 25 - 30 minutes, until golden.

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