175 g (6 oz) frozen leaf spinach, thawed and well drained
175 g (6 oz) cooked chicken breast, torn into pieces
1/2 teaspoon ground nutmeg
25 g (1 oz) softened butter
3 tablespoons toasted pine nuts
50 g (2 oz) feta cheese, crumbled
8 sheets of filo pastry
salt and pepper
salad, to serve
Put the spinach in a bowl with the chicken, nutmeg and half the softened butter and mix together. Season with plenty of pepper and a little salt. Add the pine nuts and feta and mix to combine.
Place the sheets of filo pastry on a board and fold in half widthways. Spoon the chicken mixture evenly on to each piece and fold one side over to cover the filling. Fold the other side over, then fold the opposite sides, one under and one over the filling, to form a square. Place on a baking sheet. Melt the remaining butter and brush each pasty lightly.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and cooked through. Serve with a simple salad.