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1
Preheat the oven to 350F (180C).
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2
Heat the oil in a medium saucepan over medium heat.
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3
Add the spinach, cover, and cook about 5 minutes, until tender.
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4
Drain well and let cool.
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5
Pulse the spinach, scallions, smoked chicken, creme fraiche, tarragon, mustard, and lemon zest in a food processor until coarsely chopped.
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6
Stir in the pine nuts and season with pepper.
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7
Line a baking sheet with wax paper.
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8
Place 1 filo sheet on the work surface, with the short side running horizontally.
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9
Cover the remaining filo with a damp paper towel to prevent drying.
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10
Brush the filo sheet with melted butter.
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11
Top with a second sheet and brush again with butter.
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12
Cut the filo pastry into three 4in (10cm) strips.
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13
Place a heaping spoonful of the chicken mixture about 1/2 in (13mm) below the top of a strip.
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14
Fold the right corner of the strip diagonally to the left to form a triangle that covers the filling.
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15
Fold the triangle with the filling down, and repeat folding down and over until you reach the end of the strip.
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16
Brush with butter and place on the baking sheet.
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17
Repeat with the other 3 strips, then with 2 more filo sheets and the remaining filling.
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18
Sprinkle with the Parmesan.
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19
Transfer to a lightly oiled baking sheet.
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20
Bake for 20 minutes, until golden brown.
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21
Serve hot or warm.
