Notes
Ingredients
4 spring onions, sliced into 3cm pieces
125g frozen spinach
4 chicken thigh fillets, diced
1 chicken stock cube
1 tsp. wholegrain mustard
100g frozen peas
100g creme fraiche
Handful flatleaf parsley, finely chopped
1/2 pack filo pastry
Method
Preheat the oven to 180°C fan/200°C/gas mark 6.
Heat some oil in a pan and add the chicken thigh fillets. Season with salt and cook for 10-12 minutes until cooked through. Add the spring onions and fry for a few minutes then add the frozen spinach and cook for several minutes until it's starting to defrost.
Dissolve the stock cube in 175ml boiling water and add it to the pan along with the wholegrain mustard. Bring to a simmer and cook for 10 minutes.
Stir through the peas, creme fraiche and parsley and take off the heat.
Pour into an oven-proof pie dish. Scrunch filo pastry sheets over the mixture, brushing with a little oil.
Bake for 15-20 minutes until golden brown.