Chicken, Feta & Spinach Filo Pie

30m
Serves 1
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Directions

  1. 1Heat some oil in a pan and sauté the onions until golden.
  2. 2Add chicken and cook until the color changes.
  3. 3Add the spices and cook on high heat for a few more minutes.
  4. 4Cover and simmer until the chicken juices come out.
  5. 5Uncover, bring up the heat to reduce the juices, and add butter.
  6. 6Mix the butter thoroughly into the chicken.
  7. 7Add flour to thicken the sauce.
  8. 8Add chicken stock and double cream.
  9. 9Add Greek yogurt for extra lightness.
  10. 10Thicken the sauce slightly, maintaining a runny consistency.
  11. 11Add the fresh spinach.
  12. 12Cover the pan to wilt the spinach.
  13. 13Uncover and mix the spinach through the chicken mixture.
  14. 14Cook on high heat until the mixture is nice and thick but still a bit runny.
  15. 15Crumble feta cheese all over the top of the pie filling.
  16. 16Roll up sheets of filo pastry into balls and place them on top of the pie filling.
  17. 17Drizzle melted butter generously on top of the filo pastry.
  18. 18Bake the pie until the filo pastry is golden, crispy, and cooked through.

Ingredients

  • 1 kg chicken thigh
  • 2 medium onions
  • to taste salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp thyme
  • 1 tsp parsley
  • 25 g butter
  • 3 tbsp flour
  • 1 cubed in 250ml boiling water chicken stock
  • 1 measuring cup double cream
  • 0.33 cup Greek yogurt
  • 200 g spinach
  • 200 g feta
  • Large filo sheets
  • 50 g melted butter
  • oil

Equipment

pan

Tips

  • The filling should be pourable and slightly runny as it will reduce further in the oven.

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