Method

Pastry

Preheat the oven to 160 °C.

Grease a 22 cm loose-bottom quiche tin with non-stick cooking spray. Place all of the ingredients in a food processer and pulse until combined. Press two thirds of the pastry mixture into the tin to form the base.

Prick with a fork. Bake for 10 minutes. Roll the rest of the pastry out onto a non-stick baking sheet ensuring that it is big enough to cover the top of the pie. Place in the fridge to chill.

Filling

Turn the oven up to 170 °C.

Heat the oil in a heavy-based saucepan over medium heat. Add the chicken and fry for 10 minutes until golden. Stir in the garlic, paprika, cayenne pepper and spinach and fry for another 5 minutes. Add in the dill, cream and feta and cook for a further 5 minutes. Season to taste. Allow the mixture to cool for 20 minutes. Pour the mixture into the par-cooked base. Loosen the rolled out pastry from the non-stick baking sheet (use a spatula) and gently transfer to the top of the pie. Use your fingers to seal the edges. Use a sharp knife to cut 3 small slits in the middle to allow the steam to escape. Brush with the egg-wash. Bake for 30 minutes until golden. Best served warm.

TIP: Low carb pastry is always hard to work with because it is so soft and contains no gluten. The cooler the environment and your hands, the easier it is to work with. If you struggle to cover the top of the pie then simply cut out stars or other shapes from the rolled out pastry and use them to decorate the top. Not all of the filling will be covered but this is a fun, modern, and much easier way, of covering a pie.