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Moroccan Chicken Pie with Spinach Pine Nuts and Raisins

Chicken, spinach, pine nuts and cinnamon are wrapped in crisp filo pastry for this twist on a family favourite. Equally delicious served hot or cold.

Preparation time: 15 minutes
Cooking time: 30 minutes to 35 minutes
Total time: 50 minutes

Serves: 8

Ingredients

1 tbsp olive oil
50g butter, melted
2 x 400g packs Waitrose Fresh British Chicken Breast Chunks
1½ tsp ground cinnamon
50g Waitrose Cape Raisins
½ x 100g pack pine nuts
500g bag frozen leaf spinach, defrosted and excess liquid squeeze out
200g filo pastry

Method

Preheat the oven to 180°C, gas mark 4. Place a heavy baking sheet in the centre of the oven to heat. Heat the oil and 1/3 of the butter in a large frying pan over a high heat. Add the chicken and cook for 3-4 minutes, until opaque. Add the cinnamon, raisins and pine nuts. Season and mix well. Remove from the heat and stir in the spinach.
Brush inside a 23cm springform tin with some of the remaining melted butter. Brush a filo sheet with more butter and place in the tin - leave the pastry hanging over the edge and push the other end into the base. Repeat with another sheet, slightly overlapping with the first. Continue in this way until only 2 sheets of pastry are left. (Keep unbuttered sheets covered to prevent them drying out.)
Pack the chicken filling into the tin. Gather the overhanging pastry over the filling. Brush the remaining sheets of pastry with butter and place these over the top, brushing the surface with any remaining butter - melt a little extra if you run out.
Place on the preheated baking sheet and bake in the oven for 25-30 minutes, or until the pastry is golden (cover with foil if it starts to go too brown). Remove from the oven and leave in the tin for at least 15 minutes before turning out and slicing with a serrated knife. Serve in wedges, with a tomato and red onion salad.