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 Brendan Smythe our May Member of the Month and newest 10 Year Member.
Brendan has been a member of Key to Life for 10 glorious years which is an outstanding achievement and shows how much time and commitment Brendan has put into his health and fitness over these years.
Brendan has been a regular at the Monday 6:30pm and Wed 6am Outdoor Box Blast Sessions and has recently picked up a 1:1 PT session to fine tune some of his goals. He has also attended numerous Running and Social Events over his 10 years as a Key to Life Member.
Brendan has been an absolute pleasure to train and always brings a can-do attitude to the sessions he attends.
This work ethic and his active approach to life is why Brendan is our KTL Member of the Month for May.
A huge congratulations to you Brendo you superstar.
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