[Superstar] NZ Sri Lankan Chicken Filo Pie

• Meanwhile, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a medium baking dish.

• When the veggies have 5 minutes remaining, finely chop garlic. • Return the frying pan to medium heat with a drizzle of olive oil. Add garlic, Sri Lankan spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, coconut milk, the brown sugar and the water and cook until slightly reduced, 2-3 minutes. • Remove from heat, then stir through baby spinach leaves and roasted veggies and season with pepper.

• Reduce oven to 220°C/200°C fan-forced. In a small heatproof bowl, add butter and microwave in 10 second bursts until melted. • Meanwhile, transfer filling to baking dish with chicken. Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover. Gently brush melted butter over to coat.

• Bake pie until golden, 15-20 minutes.