Victoria Minell, known to her millions of followers as @recipesbyvictoria, has built a genuine social media phenomenon out of turning everyday ingredients into high-protein, low-calorie meals that never feel restrictive. Since her first recipe went viral in 2022, the Sydney-based recipe developer has become known for clever twists on popular favourites, from sushi muffins to crispy rice waffles, and her debut cookbook, High-Protein Recipes by Victoria, brings together more than 100 of these recipes, each with a full nutritional breakdown. This hearty buffalo chicken and cauliflower filo pie is a perfect example of her approach: a genuinely satisfying, protein-packed family meal with a crisp, no-fuss filo top, and leftovers to spare for the rest of the week.

Buffalo Chicken & Cauliflower filo pie

My community goes wild for buffalo chicken, so I thought I’d make a big hearty version that can feed the whole family, or provide leftovers for the rest of the week. High-protein, full of flavour, and a no-fuss crunchy top.

Serves: 4
Prep time: 10 mins
Cook time: 35 mins

Ingredients

olive oil spray
2 garlic cloves, finely chopped
200 g cauliflower florets, finely chopped (like rice)
500 g chicken breast fillet, diced
1 teaspoon smoked paprika
100 ml buffalo hot sauce
100 ml chicken stock (or high-protein chicken broth)
1⁄2 teaspoon chilli flakes (optional)
60 g baby spinach leaves
150 g light cottage cheese
50 g light cream cheese
50 g (1⁄3 cup) shredded mozzarella
6 sheets filo pastry
200 g high-protein Greek yoghurt
chives or chopped spring onion, to garnish (optional)

Method

Heat a non-stick frying pan over medium heat and spray lightly with olive oil. Add the garlic and cauliflower and cook for 4–5 minutes until soffened and lightly golden.

Add the chicken and smoked paprika and cook until the chicken is golden on the outside, 5–6 minutes (the chicken will continue to cook in the oven).

Lower the heat, add the buffalo hot sauce, chicken stock and chilli flakes (if using). Stir and simmer for 2–3 minutes.

Remove from the heat and fold in the spinach, cottage cheese, cream cheese and mozzarella until creamy and thick. Season with salt and freshly ground black pepper to taste.

Transfer the mixture to a baking dish. Scrunch the filo sheets and layer them on top. Spray lightly with olive oil.

Bake at 200°C fan-forced (220°C conventional) for 15–20 minutes, until the filo is crisp and golden.

Serve with a dollop of Greek yoghurt and scatter with chives or spring onion, if desired.

LEFTOVERS

Refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep the filo crunchy.