This pie has an easy but impressive looking filo pastry top. Serve piping hot on a cold evening with steamed new potatoes and your favourite vegetables. Any leftovers would be great to eat up cold the next day with some salad.
1 pack Naked Chicken sausages
1 tbsp garlic infused oil (plus extra for brushing the filo pastry)
6 spring onions
200gm fresh baby leaf spinach
100gm frozen chopped spinach
150ml low fat crème fraiche
2 tbsp fresh tarragon finely chopped
1 tbsp fresh parsley finely chopped
2 tbsp pine nuts
4 filo pastry sheets (approx. 150gm)
Toast the pine nuts in a large dry saucepan for 3-4 minutes until they turn golden brown. Remove from the heat and set the pine nuts to one side to cool until ready to assemble the pie.
For the filling, heat 1 tbsp oil in a wide shallow pan then add the Naked Chicken sausages sliced into thick disks. Chop the spring onions into pieces approx. 3cm long (including the green parts of the onions) and add this to the Naked Chicken after 5 minutes cooking time. Once the sausages have begun to colour, stir in the frozen spinach, fresh herbs and the crème fraiche. Allow the mixture to come up to a gentle simmer and then remove from the heat. Stir through the fresh spinach leaves and the toasted pine nuts and transfer the filling to an ovenproof baking dish.
To make the topping, cut the filo sheets into equal sized quarters. Brush one side with a little garlic oil and then scrunch the squares up and arrange over the top of the pie with the oiled side uppermost. Bake in the oven at 180°C for 25 minutes until the filling is bubbling and the filo has turned golden brown.