4 sheets filo pastry
1 cup shredded cooked chicken breast
2 spring/green onions, sliced
1 cup shredded baby spinach or rocket
½ cup grated tasty cheese
½ cup skim milk
310g can creamed corn
Preheat oven to 200C (180C fan forced). Lightly spray a 23cm round loose bottom quiche pan with cooking spray. Lightly spray each sheet of filo pastry with oil and fold in half. Layer pastry into pan, lightly spraying with oil between each layer. Place pan onto a baking tray.
Combine chicken, spring/green onions, spinach and cheese together then transfer to base of quiche pan over pastry. Whisk the eggs and milk together in a jug. Add creamed corn and season with pepper. Pour mixture over the filling.
Lightly scrunch up the sides of the over hanging pastry and spray with oil. Bake for 35-40 min or until set and lightly golden.