Ingredients

• oil for cooking
• 10 sheets filo pastry
• 1 onion, diced
• 1 garlic clove, crushed
• 250g chicken, diced
• 1½ cups low-fat fetta, crumbled
• 1½ cups low-fat cottage cheese
• 250g packet frozen spinach, thawed and squeezed to remove excess moisture
• 5 eggs, lightly beaten

Method

1. Preheat oven to 180°C.
2. Brush pie dish with oil or line the bottom with baking paper.
3. Lightly brush or spay 5 sheets of filo with oil and line baking dish.
4. Heat oil in a medium non-stick frying pan and cook onion and garlic over medium heat for 4 minutes or until golden brown.
5. Add chicken to pan and cook for 4 minutes or until cooked through.
6. Scatter chicken and onion mixture over the pastry.
7. Combine fetta, cottage cheese, spinach and eggs in a bowl and pour over chicken.
8. Brush or spray remaining filo layers with oil and cover top of pie. Tuck in the edges to seal pie.
9. Place in oven for 40–50 minutes, or until golden.