Crowned with golden rosettes of flaky filo, this chicken spanakopita pie is the stuff of weeknight dreams. But you can get it out of your dreams and onto the table in only 45 minutes! Crisp, creamy and classic, it's a one-dish win ready for the taking
Preheat oven to 200°C fan-forced. Cut chicken into bite-size pieces. Heat 2 teaspoons oil in a frypan over medium heat. Add chicken, season with salt and pepper and cook, turning occasionally, for 5–6 minutes or until caramelised. Remove from pan and set aside. While chicken is cooking, continue with step 2.
Halve zucchini lengthways and slice into half-moons. Thinly slice spring onion. Peel and crush garlic. Finely zest lemon. Finely chop dill. Add zucchini, spring onion and garlic to pan over medium-high heat and cook, stirring occasionally, for 1–2 minutes or until just softened.
Melt butter in a microwave or on the stovetop. Working with 1 filo sheet at a time on a clean surface, lightly brush each sheet with butter. Stack 2 sheets together and scrunch loosely into a nest and set aside. Repeat with remaining sheets to create 4 nests.
Return chicken to pan with vegetables. Crumble in stock cube, add lemon zest, cream and 40ml (2 tablespoons) water and bring to a simmer. Remove from heat. Crumble in feta and add spinach and with ½ the dill. Season with pepper.
Top pie filling with filo nests and brush with remaining butter, sprinkle with pepper. Transfer to oven and bake for 18–20 minutes or until pastry is golden and crisp.
Cut lemon into wedges. Toss mixed salad leaves with your favourite dressing. Sprinkle pie with remaining dill. Divide pie and salad between plates and serve with lemon wedges.