Smoked Chicken, Cream Cheese and Apricot Filo Pie

Recipe Vicki Ravlich-Horan, Images Ashlee DeCaires

Filo pastry can be a lot of fluffing around only for it to all crumble down your front when you eat it.  After years of making filo parcels in the café, I had come to the conclusion, why bother? That was until I saw this innovative way of using the pastry.

50g butter, melted
8–10 filo sheets
1–2 cups baby spinach
½ red onion, sliced
150–200g smoked chicken, sliced
3–4 apricots, sliced
1 cup cream cheese
5 eggs
1 cup cream
pinch salt
pine nuts (optional)

Brush a sheet of filo with butter and layer another sheet on top. Line a 26cm x 26cm oven dish with the pastry.
Scatter the baby spinach and sliced red onion on top.
With the narrow side facing you, brush another sheet of filo with butter and bring the front and back together creating a concertina of layers. Place this on top of the spinach and continue with the remaining filo sheets until the dish is full.
Place the slices of smoked chicken and apricots in between the folds of the filo and dot with cream cheese.
Mix the eggs, cream, and salt together and pour over the filo. Scatter with pine nuts if using.
Bake at 200°C for 20–30 minutes or until the egg is set and pastry golden.

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