Ingredients:

6 boneless, skin-on chicken thighs (~900g), diced
1 tbsp olive oil
1 leek, finely sliced
1 shallot, finely chopped
1 garlic clove, minced
100g cavolo nero, chopped
75g fresh spinach, roughly chopped (or leave whole if you prefer larger leaves)
100g frozen peas
1 tbsp cornflour
350ml Freja Rich Chicken Cooking Bone Broth
2 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves (or ½ tsp dried)
Zest & juice of ½ lemon
6–8 sheets filo pastry
Salt & black pepper
Olive oil or melted butter, for brushing

Method

1. Preheat the oven to 200°C (180°C fan).
2. Heat the olive oil in a large pan over medium-high heat. Season the chicken with salt and pepper, then cook for 5–6 minutes until lightly golden. Remove from the pan and set aside.
3. In the same pan, sauté the leek, shallot, and garlic for 3–4 minutes until softened and fragrant.
4. Add the cavolo nero, peas, and spinach, cooking for 2–3 minutes until the greens just begin to wilt.
5. In a small bowl, mix the cornflour with 2 tbsp cold water. Stir this into the pan, then gradually pour in the chicken bone broth, stirring continuously. Simmer for 3–4 minutes until slightly thickened, then return the chicken to the pan.
6. Stir in the parsley, thyme, lemon zest, and lemon juice. Taste and adjust seasoning with salt and pepper.
7. Transfer the filling to a pie dish. Scrunch the filo pastry sheets over the top and brush lightly with olive oil.
8. Bake for 15–20 minutes, or until the filo is crisp and golden. Serve warm.