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:

1. Preheat oven to 180C/160C fan-forced. Grease a 23cm round (base) springform pan.
2. 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.
3. Add ricotta, fetta, egg, sour cream, lemon rind, oregano and parsley. Stir to combine. Season.
4. 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.
5. 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.