Crisp dough:

1. Shake 300 g of wholemeal wheat flour in a bowl and add 100 g of cooled and sliced butter.

2. Knead the butter well into the flour with your hands, then add one egg, 2-3 tbsp cold water and a pinch of salt to the mixture.

3. Knead the mixture into a ball and leave it to rest in the fridge for an hour. If you are short of time, you can also put it in the freezer for 15-20 minutes.

4. When the time is up, place the dough on a flat surface and roll it out well, lining a 24 cm round baking tray.

5. Use a fork to gently pierce the dough.

6. Place the cooled dough in a preheated oven at 180 °C for about 10 minutes.

7. This will ensure that the dough stays crisp and does not get soggy with the addition of the filling.

Preparation of the filling:

1. Fry the chopped leeks in olive oil, add the chopped carrots, broccoli and Slim & Fit chicken breasts. Do not skimp on the amount of vegetables used.

2. In a separate bowl, mix 200 g of lean cottage cheese, 100 g of skyr and 2 eggs. For a runnier consistency, add skimmed milk if necessary (no more than 1 dl, as the pie will not bake well).

3. Season the mixture with salt and pepper and stir in the sautéed leeks, carrots, broccoli head and Slim & Fit chicken breast. Add fresh baby spinach.

4. Pour the prepared mixture into the baking dish with the baked dough and sprinkle with grated light mozzarella, if desired.

5. Bake the savoury pie in the oven at 180 °C for about one hour.

6. Let it rest on the counter for a few minutes before serving on a plate.