Chicken, spinach and cheese Mama Mia pie

I couldn’t resist a Mama Mia pie to celebrate mothers everywhere this Mothering Sunday, says Miranda Gore Browne. Tangled with memories of holidays in Greece and of loudly singing ABBA songs, it is packed with spring ingredients and flavours. Inspired by the taste of Greek spanakopita pie, it is impressive but easy to make. It will make the maker proud and delight the recipients!

Ingredients

• 600g chicken thighs, boneless
• 2 tbsp rapeseed oil
• 3 leeks, washed and finely chopped
• 500g fresh young spinach leaves
• 2 garlic cloves, crushed
• Fresh mint and dill
• 100ml chicken or veg stock
• Splash of water
• 1 tbsp butter for frying, plus 2 tbsp for filling
• 3 tbsp of flour
• 200ml of milk
• 1 egg, beaten
• 3 tbsp of Greek yogurt
• Salt and pepper
• 100g feta style cheese, crumbled
• 100g strong cheddar, grated
• 1kg readymade puff pastry
• To brush on the pastry:
• 1 egg beaten

Method

1. Preheat the oven to 200 degrees.
2. Roll out half of the puff pastry and press into the base of a pie dish. Prick all over with a fork and trim the edges to remove any overhanging pastry.
3. Brush with half the beaten egg and put into the oven to bake for about 15 minutes or until golden.
4. Chop and wash the leeks well. Cook in a deep frying pan with some of the butter and the oil and a little water until softened. Lift out of the pan and put to one side.
5. Cut the chicken into small pieces, cook in the pan.
6. Add back the leeks, add the crushed garlic, herbs and the stock, and stir gently over the heat for about 2 minutes.
7. Add the spinach, a handful at a time. Stir until it wilts, and then add more until it has all been added.
8. Add 2 tablespoons of butter and stir until melted, sprinkle over the flour and stir that in too.
9. Pour in the milk, a little at a time and keep stirring until you have a creamy sauce. Stir in the beaten egg and the Greek yogurt.
10. Finally, add the grated cheese and the crumbled feta, stir and then lift off the heat. Leave to cool a little before spooning onto the cooked pastry case. Taste and season with salt and pepper.
11. Roll out the remaining pastry, lift on top to make a lid. Press down the edges with a fork or pinch with your fingertips. Brush the top with the rest of the beaten egg and a drizzle of rapeseed oil.
12. Put into the oven and bake for about 30 minutes, turn down to 180 if it starts to burn, or cover with foil.
13. Delicious served hot with a green salad, broccoli or lemon roasted potatoes.