Preparation method

Phyllo pastry:

• Combine the flour and salt, make a well in the centre
• Pour in the vinegar and olive oil, mix for 30 seconds using a dough hook, to combine
• Add 260g of the water and mix until all the water is absorbed
• The dough should be elastic, if it is still crumbly, add water a few drops at a time
• Divide the dough into 80g balls and roll in a little olive oil
• Wrap in cling wrap and rest for 1 hour
• Roll out the dough on a mix of flour and corn flour with a rolling pin
• Keep turning the dough and using lots of flour and corn flour roll out until thin
• Set aside between damp cloths until needed

Chicken ricotta and spinach filling:

• Fry the chicken in olive oil until just cooked and add the spinach to wilt, then cool
• Fry off the garlic in the remaining pan juices and set aside
• Mix together ricotta, feta, garlic, lemon, sundried tomatoes and pine nuts
• Add the chicken and spinach, season to taste
• Preheat oven to 180 C and oil a 23cm loose-bottomed tin
• Line the bottom of the tin with several layers of pastry, well oiled in between
• Ensure that the pastry drapes up the sides and over the tin
• Add the prepared filling
• Cover with several layers of well oiled pastry
• Roll the excess pastry into a decorative border and score the top
• Use any leftover pastry to create decorations and attach to the pie using olive oil
• Bake for 50-60 minutes