4 chicken breasts
1 tbsp extra virgin olive oil
1 stick celery, diced
1 leek, washed and diced
1 bay leaf
1 bunch dill, chopped
1 bunch parsley, chopped
250g goats cheese
500g baby spinach, blanched and chopped
12 sheets fillo pastry, each brushed with melted butter
1 onion, diced
6 cloves garlic, chopped
150g plain flour
1 bunch chives, chopped
Preheat oven to 180°C.
Season the chicken breasts with salt and pepper, then place in a frypan on high heat with the olive oil. Once browned on both sides, but not cooked through, remove from the heat and set aside.
In the same frypan, add the leek, celery, 50g butter and a bay leaf, and stir well over. Continue to cook over a low heat.
Meanwhile in a separate pot, make the béchamel sauce by melting 150g butter with the onion and garlic. Once the butter has melted, add the flour and stir to make a roux. Add the milk gradually, stirring or whisking in between each addition to ensure a smooth consistency. Stir in the chopped chives.
In a large baking dish, place the cooked and chopped spinach on the bottom, followed by the whole chicken breasts, then the crumbled goats cheese.
To the pan with the leeks, add the chopped dill and parsley, then pour on top of the chicken. Cover with the béchamel.
Finish with buttered filo pastry, each sheet scrunched into a little bunch and tucked together to cover the top.
Bake for 30 minutes at 180°C until cooked and golden on top.