Chicken in Phyllo with a Summery Salad

This is a wholesome, tasty take on the traditional chicken and vegetable pie.
I chose to use Phyllo pastry to lay off a bit on the calories  - with summer almost here in full force, I need to work on my beach figure :-)

I have started using Ina Paarman's stock powders and seasonings when I don't feel like creating from scratch. And her products are really yummy, and above all, they don't have any MSG or artificial flavours or colourants.

My home vegetable and herb garden is also growing at a rapid pace, and so I love using the young lettuce leaves, spinach leaves and other fresh produce that is in abundance at this time of the year.

Chicken in Phyllo

Ingredients:

2 chicken breasts, chopped into bite size chunks

2 onions

1 cup mixed vegetables

Ina Paarman's chicken seasoning

Freshly ground black pepper and salt

White pepper

Paprika

2 sprigs fresh parsley

3 or 4 young spinach leaves, chopped

1 cup chicken stock

3 heaped tablespoons corn flour

1 roll Phyllo pastry

Mixed Omega seeds

Salad: strawberries and orange segments

cucumber, red onion rings, mixed lettuce leaves

spring onions, Danish Feta and Balsamic reduction.

Method: 
Keep your thawed phyllo pastry covered with a damp cloth until you are ready to use it. Grease a quiche dish with Spray 'n cook. Layer half of the phyllo sheets in the bottom, fold the edges to fit.

Fry the onions, chicken Chicken seasoning, salt, peppers, white pepper and Paprika in a little olive oil until cooked.

Add mixed vegetables, stock and when reduced a little, add the corn flour mixed a little water. Allow to cook until thickened.

Place filling into the pastry and cover with the remaining layers of Phyllo pastry.
Use Spray 'n Cook inbetween each layer instead of basting with butter.

Sprinkle with seeds and brush with olive oil and bake in a pre-heated oven at 200'c for about 30mins until golden.
Serve with the summery salad drizzled with Balsamic reduction.