Phyllo pie with chicken, leeks and mustard

Ingredients

For 1 serving

• Phyllo dough3
• Chicken breast130 g
• Leek1
• Nonfat Greek yogurt60 g
• Mustard1 teaspoon
• Extra virgin olive oil2 teaspoons
• Thyme2 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, mustard,

In season: October – March

Method

1. Preheat the oven to 190 °C (conventional). Cut the chicken breast into roughly 2 cm cubes. Trim the roots and tough green part of the leek, halve it lengthways, rinse between the layers and slice thinly.
2. Heat half the oil in a frying pan over medium-high heat and brown the chicken for 5 minutes, until golden on all sides.
3. Lower to medium heat, add the leek with a splash of water and cook for another 6 minutes, until soft and the chicken is cooked through.
4. Off the heat, once lukewarm, stir in the Greek yoghurt, mustard, thyme, salt and black pepper.
5. Brush the filo sheets with the remaining oil and line a cocotte with them, staggered, leaving the edges hanging over.
6. Pour in the filling, fold the edges towards the centre and bake at 190 °C for 15 minutes, until the filo is golden and crisp.