- 2 tbsp olive oil, plus a little extra for brushing over the pastry
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- bunch spring onions, sliced into 3cm pieces
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 250g frozen spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 6 ready-cooked chicken thighs (or see tip, below)
- 350ml hot chicken stock
- ½ tbsp wholegrain mustard
- 200g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 200ml half-fat crème fraîche
- ½ small bunch tarragon, leaves finely chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 270g pack filo pastry
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.
Use shredded chickenUse 400g shredded roast chicken if you have leftovers from Sunday lunch.