Ingredients

• 1 1/4 cups 2% evaporated milk
• 4 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 1/4 teaspoon nutmeg, grated
• 2 (300 g) packages frozen chopped spinach, thawed
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/4 cup pine nuts or 1/4 cup sunflower seeds
• 1/4 cup dried cranberries
• 1 egg
• 2 cups cooked chicken, cubed (see tip in recipe description)
• 4 sheets phyllo pastry
• nonstick cooking spray

Instructions

1. Whisk milk with flour in a small saucepan and bring to a simmer over medium-high heat, stirring, until thickened.

2. Stir in salt, pepper and nutmeg; let cool slightly.

3. Drain spinach and squeeze out water.

4. Using a nonstick skillet, melt 1 tbsp of the butter over medium-high heat and cook the spinach, garlic, pine nuts & cranberries, stirring, until garlic begins to colour (about 5 minutes).

5. Stir egg into milk mixture then stir into spinach mixture along with the chicken.

6. Melt remaining butter.

7. Spray pie plate with nonstick spray.

8. Cut phyllo in half crosswise and drape across pie plate so 1/3 overhangs the plate.

9. Brush lightly with butter and press into plate.

10. Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.

11. Spoon filling into pastry then fold edges over filling to form 2 1/2 inch border.(if making ahead pie can be covered and refrigerated for up to 3 hours at this point).

12. Place pie on baking sheet, cover lightly with foil and bake in 375F oven for 35 to 40 minutes or until pastry is golden.

13. Let stand 5 minutes before serving.