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    Moroccan Chicken Pie with Spinach Pine Nuts and Raisins

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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 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

    1. 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.
    2. 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.)
    3. 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.
    4. 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.

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    Variation

    Alternatively, make using 2 x 225g bags fresh baby spinach. Cook first and squeeze out any excess liquid.

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