Chicken and Spinach Filo Pie

Ingredients

1 barbeque chicken, skin and bones discarded, meat shredded (approximately 4 cups)
250g frozen spinach, thawed and drained
1/2 cup basmati rice, cooked (2 cups cooked)
3 spring onions, finely chopped
1/4 cup finely chopped dill
1/2 cup (70g) crumbled feta cheese
250g PHILADELPHIA Spreadable Cream Cheese, softened
5 eggs
10 sheets filo pastry
50g butter, melted

Method

COMBINE chicken, spinach, rice, onion, dill and feta in a bowl. Beat together the PHILLY and eggs then stir through chicken
LAYER sheets of filo pastry, buttering in between, into a greased 24cm spring form pan, allowing excess to hang over the sides. Spoon in chicken mixture and fold pastry over the top. Brush with remaining butter
BAKE in a moderate oven 180°C for 50-80 minutes or until filling has set and pastry is golden. Cool slightly before removing from pan