All-American Chicken & Caramelised Onion Filo Pie

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
• Add tomato and cook until tender, 3-4 minutes.

• Add All-American spice blend, tomato paste and garlic and cook, stirring until fragrant, 1-2 minutes.
• Add the water and stir through baby spinach leaves and cook until slightly thickened, 1-2 minutes. Stir through caramelised onion and season with salt and pepper to taste.

• In a small microwave-safe bowl, microwave the butter in 10 second bursts until melted.
• Transfer chicken filling to a baking dish. 
• Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of chicken mixture to completely cover.
• Gently brush melted butter over to coat. Bake pie until the pastry is golden, 15-20 minutes.