Healthy Recipe: Chicken Spanakopita Pie
Key to Life Health and Fitness • April 30, 2024
Healthy Recipe of the Month - Chicken Spanakopita Pie
1 hr prep: 1 hr 40 m cook: Serves 8
Ingredients:
- 1 tbsp extra virgin olive oil
- 1 large brown onion, thinly sliced
- 700g chicken breast fillets, diced into 2cm pieces
- 3 garlic cloves, crushed
- 2 tsp fennel seeds
- 200g baby spinach
- 600g fresh ricotta, crumbled
- 150g fetta, crumbled
- 3 eggs, lightly beaten
- 1/3 cup sour cream
- 2 tsp finely grated lemon rind, plus lemon wedges to serve
- 1/4 cup chopped fresh oregano leaves
- 1/3 cup chopped fresh flat-leaf parsley leaves, plus extra to serve
- 14 sheets filo pastry
- 100g butter, melted
Source: Taste.com.au
Macronutrient Breakdown (Approximate):
Calories: Around 549
Protein: 34.3 grams
Carbohydrates: 28.7 grams
Fat: 32.8 grams
Method:
- Preheat oven to 180C/160C fan-forced. Grease a 23cm round (base) springform pan.
- Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until onion starts to soften. Add chicken. Cook, stirring occasionally, for 5 minutes or until chicken is browned. Add garlic and fennel seeds. Cook, stirring, for 30 seconds or until fragrant. Add baby spinach. Stir until spinach just wilts. Remove from heat. Transfer to a large bowl. Stand for 5 minutes to cool.
- Add ricotta, fetta, egg, sour cream, lemon rind, oregano and parsley. Stir to combine. Season.
- Place 1 sheet filo on a flat surface. Brush with butter. Carefully push filo into pan, butter-side down, to line base and side of pan, allowing filo to extend over edge of pan. Repeat layering with 11 filo sheets and butter in a clockwise pattern. Place chicken mixture in pan, pressing gently to compact. Fold in overhanging sides of filo, scrunching up sheets to enclose filling. Scrunch up remaining filo and place on top of pie. Brush top with remaining butter. Bake for 1 hour 15 minutes or until top is light golden.
- Increase oven to 200C/180C fan-forced. Bake pie for 10 to 15 minutes or until pastry is golden. Stand for 15 minutes (see notes). Release side of pan. Stand for 20 minutes. Transfer to a serving plate. Serve sprinkled with extra parsley and lemon wedges.
Letting the pie rest for the total 35 minutes standing time allows the juices to settle, which makes it easier to cut.
Congratulations to Alison Curl our September Member of the Month.
Alison has been a KTL member for over seven months, and in that time she has gone from strength to strength. She began in our Seniors classes, building a solid foundation of strength, mobility and confidence.
Rohan has been a Personal Trainer and Group Fitness Instructor at Key to Life for over 10 years. He brings a wealth of experience to each and every session and walks-the-talk with his personal commitment to his health and well-being.
We are excited to welcome Renee Ayres to the Key to Life family.
Renee is joining our team as a Personal Trainer and Group Fitness Instructor and will be leading the 6am Body Blitz class in the Key to Life studio, Lower Plenty.
Congratulations to Paul de Man our August Member of the Month.
Paul has been a member of Key to Life for over 12 incredible years and has continually worked hard at maintaining his health and fitness not only for his day to day routine but to also allow him to compete in countless Ironman Series over the years.
Savor our protein-packed Turkey Bacon Avocado Bowl, a hearty and nutritious mix.
Now is the time to rebuild strength, mobility, cardiovascular fitness and healthy habits so you can enter spring and summer feeling energised, lighter, more confident and ready for an active lifestyle.