2 x Woolworths Brinjal, with some of the skin removed
¼ cup Woolworths Mediterranean Extra Virgin Olive Oil
4 T Woolworths Mixed Herbs
1T Woolworths Smoked Chilli Flakes
Salt and freshly ground black pepper to taste
700 g Woolworths Skinless Chicken Thigh Fillets
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 green pepper, cut into strips
4 cloves garlic, finely chopped or grated
200 g Woolworths Rosa Tomatoes, halved
1 T Woolworths Tomato Paste
2 cups Woolworths Organic Liquid Chicken Stock
200 g Woolworths Baby Spinach
100 g Woolworths Plain Medium Fat Cream Cheese
50 g Grana Padano Cheese, finely grated
250g Woolworths Frozen Phyllo Pastry
100 g Woolworths Salted Butter, melted
Woolworths Fresh Thyme, to garnish

1 Cut the brinjals into bite-sized chunks before coating in some of the olive oil, dried mixed herbs, chilli flakes, salt and pepper. Place in the air fryer and roast for 20 minutes at 200°C or until the outside is slightly charred and the inside is soft and tender.
2 While the brinjals are cooking, continue with the chicken by coating it in mixed herbs, chilli flakes, salt and pepper. Add the remaining oil to a large oven- proof pan or skillet set over a medium heat.
3 Add the chicken and brown evenly on both sides, about 3 minutes a side, to get a deep golden colour. Add the pepper, garlic and tomatoes to the pan and mix to combine. As the peppers soften, they will lift the brown bits stuck to the bottom of the dish adding to the overall flavour of the pie.
4 Once the peppers have cooked down and become soft, add the tomato paste and mix through to combine. After cooking for a minute, add the chicken stock, baby spinach, cream cheese and Grana Padano. Stir through until well combined, then remove from the heat.
5 Fold the brinjals through the dish while off the heat and allow to cool slightly while preparing the pastry and preheating your oven to 180°C.
6 Lay a sheet of phyllo pastry down on a work surface and brush liberally with the melted butter. Fold the pastry, overlapping it to form a fan-like shape, before carefully spiralling into itself. Tip: There is no right or wrong way to layer the pastry or the shape you have it in, but with more irregularity and bits sticking out, you’ll end up with a pie with lots of texture, so be creative.
7 Add the folded pastry to the top of the dish and brush with extra melted butter before sprinkling the thyme leaves over as a garnish.
8 Bake the pie in the oven for 30 minutes, or until the pastry turns a golden brown colour and has become extra crispy.

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