Baharat chicken & chickpea filo pie

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Tip the tomatoes and chickpeas into a small roasting tin or ovenproof dish. Remove the chicken from the pack, discard the liquid, and place in the tin. Cover with foil and bake for 25-30 minutes, or until piping hot and bubbling.

Step 2

Stir the baby spinach into the sauce while hot, mixing until wilted. Using 2 forks, roughly shred the chicken. Check the seasoning.

Step 3

Lightly brush the sheets of pastry with oil and tear in ½, or into strips. Scrunch over the top of the chicken mixture. Scatter with nigella seeds, if using, and return to the oven for 10 minutes until the pastry is crisp and golden.