Lea Hogg

‘This is a great way to use up bits of filo that have broken up in the fridge or freezer.  The tart may not look very attractive when  you assemble it however when baked it becomes beautiful, sprinkled with sesame seeds, crispy and golden.

I use ground almonds to coat the bottom of the dish and prevent the bottom layers of filo from becoming soggy.

I love these type of recipes where you can use up when you may have in the fridge, leftover rotisserie or baked chicken, any type of meat or vegetables.  However i think the feta is a must’

Feta Chicken and Kale Filo Pie

1 packet filo pastry

250g feta cheese

3 tablespoons ground almonds

2 eggs

250g cooked chicken

6 kale leaves

2 tablespoons sesame seeds

2 tablespoons olive oil

Salt and pepper

Cooking spray

Preheat the oven to 180 C.  Use cooking spray to prepare your overproof dish.  Then sprinkle it lightly with ground almonds

Start to link your dish by scattering the broken pieces of filo on the bottom of the dish, on top of the thin layer of ground almonds.

Then scatter the pieces of chicken on the top, add the shredded kale and top it with crumbled up pieces of feta.

Then finish off with another layer of torn up filo pieces.

Beat the eggs and spread over the top.  Brush with olive oil and sprinkle the sesame seeds on the top.

Bake in a preheated oven for half an hour until the top becomes crispy and golden.

Remove from the over and brush very lightly with some olive oil.  Serve hot or cold.

I use feta by Fior di Vita

I use Filippo Berio Olive Oil by Rimus Group

I use Fry Light Cooking spray