Prep

Preheat the oven to 200°C fan-forced

Cook

Heat the olive oil in a large frying pan over medium-high heat. Season the chicken lightly with salt and pepper, then cook in batches for 5–6 minutes, or until golden. Transfer to a plate and set aside.

Reduce the heat to medium. Add the butter and, once melted, stir in the leek. Cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelised.

Add the garlic and cook for a further minute, until fragrant.

Sprinkle over the flour and cook, stirring constantly, for 1 minute.

Stir through the Dijon mustard and thyme leaves, then gradually pour in the chicken stock, stirring until smooth.

Return the chicken to the pan and simmer gently for 3–4 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Fold through the spinach and cook until just wilted.

Remove from the heat, then spoon in the French onion dip. Stir until the sauce is rich and creamy. Taste and adjust the seasoning if needed.

Layer the filo

Transfer the filling to a medium baking dish.

Lay the filo sheets on a clean work surface. Lightly brush each sheet with melted butter, then loosely scrunch one sheet at a time and arrange over the filling, creating plenty of peaks and folds.

Bake and Serve

Bake for 25–30 minutes, or until the filo is deeply golden and crisp.

Allow the pie to stand for 5 minutes, then serve with a simple green salad.