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