Chicken and spinach filo pie

Ingredients
200g bag of spinach
1 large chicken breast, cooked and shredded
175 g sundried tomatoes, roughly chopped
100g feta cheese, crumbled
1/2 pack filo pastry

Method
Wilt the spinach in a large pan with a couple tbsps of water, then tip into a colander and leave to cool.    Once cool, squeeze out excess water then roughly chop up. Mix with the sundried tomatoes, feta and chicken and taste then adjust seasoning if necessary.

Preheat the oven to 180C/gas 4.

Unfold the filo pastry and take one sheet off and brush with some sundried tomato oil then drape oil side down into a loose bottom 22cm round cake tin, allow the pastry to hang over the edge.  Continue to do this until you have 3 layers of pastry.  Then put your filling in the centre and gather up the overhanging leaves of pastry and pull into the centre and scrunch up, making sure all your filling is well covered. Brush with a little more oil and bake for about 30 mintues until crisp and golden brown.  Serve with a fresh salad of your choice.

Original post with credits

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