Spring has sprung and the days are getting lighter. For this edition of What’s Cooking we wanted to share something tasty and fresh that will make a great springtime meal, perfect to enjoy with the family over Easter.
This recipe serves four and can be made for as little as £3 per portion. It’s also a great vegetarian dish if you make a few simple swaps (see the ingredient list for how to do this).
Nutritional Information: Serves 4
The filling contains (per serving):
- 526 kcal
- 22g fat
- 8g saturates
- 47g carbs
- 6 skinless and boneless chicken thighs (or you could use leftover shredded chicken from a roast)*
- 350ml hot chicken stock*
- 270g pack filo pastry
- 2 tbsp olive oil, plus a little extra for brushing over the pastry
- 1 bunch of spring onions, sliced
- 250g of frozen spinach
- ½ tbsp. of wholegrain mustard
- 200g of frozen peas
- 200ml of half-fat crème fraîche
- A small bunch of parsley, finely chopped
*This pie can be a great vegetarian option by swapping the chicken for quorn and using vegetable stock.
Pre-heat your oven to 200C/180C fan/gas 6.
In a casserole dish, heat the olive oil over a stove on a medium heat.
Add the spring onions and fry for 3 minutes, then stir through the frozen spinach and cook for 2 minutes or until they start to wilt (become soft).
Chop the chicken and add into the pan then stir the stock and mustard through.
Bring this mixture to a simmer and cook, uncovered, for 5-10 minutes.
Stir in the peas, crème fraîche and parsley, then remove from the heat.
Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake in the oven for 15-20 minutes in the oven or until golden brown.
Serve with some grilled asparagus for an extra Spring flavour.
Top tip: do all the weighing, measuring and chopping before starting to cook as this will keep things from burning in the pan.