Moroccan Chicken Pie by Alanna Brown

Alrighty, please don't take offence in us being very direct here but you MUST try this recipe. There is absolutely no excuse whatsoever why this recipe is not on your to-do-list already. A family pleaser and hands down WINNER on the dinner table. Again, you HAVE to cook this pie. Enjoy!

Moroccan Chicken Pie
Moroccan Chicken Pie

Serves 6 | Prep Time 20min | Total Time 60min


Extra virgin olive oil
3 cloves garlic, finely diced
1 leek, finely sliced
2 x carrots, diced
500g chicken breast, diced
2 tsp SPICETUB Moroccan Chicken Mix, plus extra for sprinkling
1 bunch spinach or other leafy green, roughly chopped
1 cup frozen peas
250g ricotta
100g feta
3 eggs
Salt & pepper
10-12 sheets filo pastry

Egg Wash

1 egg + 1 dash milk, whisked together


Preheat your oven to 180 degrees Celsius.
Bring a saucepan to medium heat with a large drizzle of olive oil. Fry the garlic, leek and carrots until softened. Add the chicken and SPICETUB Moroccan Chicken Mix and cook, stirring for about 10 minutes until browned. Remove from the heat and add the leafy greens and peas. Stir through until combined. Add the ricotta, feta, eggs and salt & pepper and stir to combine.
Grease a large rectangular tray with olive oil. Layer 2 sheets of filo so that they slightly overlap in the middle and also hang over the edges of the tray. Drizzle with olive oil. Add 2-4 more layers of pastry, drizzling with olive oil as you go. Make sure you cover the filo you are not using with a tea towel to prevent it drying out. Scoop out the chicken mixture and spread evenly over the pastry. Top with the remaining filo pastry sheets in the same way you did on the bottom of the tray, drizzling each sheet of pastry with olive oil. Roll and twist the edges of the pastry towards the middle of the pie to make a rolled-up pie crust around the edges. Brush with the egg wash and then pour the remaining egg wash over the top of the pie. Sprinkle with a little more SPICETUB mix. Bake in the oven for 45-60min, until golden brown. Stand for 10 minutes before slicing and serving with a green garden salad.

Meet the recipe creator Alanna Brown - Nutritionist & Workshop Facilitator 

My love of food and passion for strengthening our food system led to my completing a Masters in Human Nutrition at Deakin University. With sustainability and health in mind, I take an evidence based non-diet approach to nutrition.My goal is to pass on relevant and practical nutrition education and advice to individuals and businesses, to help nurture a positive relationship with food and our environment.

Find Alanna on Instagram .