Smoked Chicken Filo Pie Recipe

Try this chicken pie with a twist; smokey, cheesy and crispy all in one dish!

Serves 4

Ingredients

350g Smoked Chicken
150g Pwll Mawr Cheddar Cheese
2 bunches spring onions
250g spinach
1 small tub creme fraiche
4 sheets ready rolled filo pastry
Fennel and Sesame seeds – toasted
A few drizzles of Fino Olive Oil
Freshly ground black pepper
Green leafy salad, to serve

Firstly, preheat the oven to 200ºC.

Slice the Smoked Chicken, add the tub of creme fraiche and most of the grated Pwll Mawr Cheddar. Combine and season with black pepper.

Chop the spring onions, placing them into a non-stick ovenproof frying pan on a high heat with a tablespoon of Fino Olive Oil. Fry for 2 minutes, then add the spinach, let it wilt and turn the heat off.

Add the Smoked Chicken and Smoked Pwll Mawr Cheddar mix into the pan.

Layer the filo on top, tucking it around the Smoked Chicken and tear the last sheet into strips and place on top as above. Sprinkle the toasted fennel and sesame seeds on top of the filo.

Grate over the last bit of Smoked Pwll Mawr Cheddar, drizzle with Fino Olive Oil and bake for 15 minutes, or until golden and crisp.

Enjoy with a green leafy salad.