Chicken and Harissa Filo Scrunch Pie

Name: Chicken and Harissa Filo Scrunch Pie with Chickpeas and Greek Salad Cheese
Total time: 45 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Carrot; 1 Echalion Shallot; 2 Garlic Clove**; 50 Greek Style Salad Cheese; 210 Diced Chicken Thigh; 50 Harissa Paste; 1 Tomato Passata; 1 Chickpeas; 10 Chicken Stock Paste; 100 Baby Spinach; ½ Filo Pastry Sheets

with Chickpeas and Greek Salad Cheese

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This Chicken and Harissa Filo Scrunch Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Milk

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

Carrot

Echalion Shallot

Garlic Clove**

Greek Style Salad Cheese

(Contains: Milk)

210

Diced Chicken Thigh

Harissa Paste

Tomato Passata

Chickpeas

Chicken Stock Paste

100

Baby Spinach

Filo Pastry Sheets

(Contains: Cereals containing gluten, Soya)

Nutritional information

Energy (kcal)739 kcal

Energy (kJ)3093 kJ

Fat28.7 g

of which saturates8.2 g

Carbohydrate72.3 g

of which sugars19.3 g

Protein47.8 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Knife

•Spoon

•Grill Pan

•Baking Dish

•Bowl

Instructions

Preheat your oven to 200°C. Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Crumble the greek salad cheese into small pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken thigh and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Add the shallot and carrot to the chicken. Stir together and cook until the veg has softened, 5-6 mins.

Stir in the garlic and harissa paste and cook for 1 min. Pour in the passata, chickpeas (with their water) and the chicken stock paste. Bring to the boil and simmer until the sauce has thickened and the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the greek salad cheese, then taste the sauce and add salt and pepper if needed. Transfer the mixture into an appropriately-sized ovenproof dish.

Halve the filo pastry sheets to make squares (see ingredients for amount). Scrunch each filo pastry sheet into a very loose ball and place on top of the pie. Repeat until the whole pie is covered, making sure not to overcrowd the pastry. Drizzle the whole thing with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.