Chicken, Feta & Spinach Filo Pie

30 mins
Serves 4
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Directions

  1. 1Heat some oil in a pan and saute onions until golden.
  2. 2Heat some oil in a pan and saute onions until golden.
  3. 3Heat some oil in a pan and saute onions until golden.
  4. 4Add chicken and cook until colour changes, then add the spices.
  5. 5Add chicken and cook until colour changes, then add the spices.
  6. 6Add chicken and cook until colour changes, then add the spices.
  7. 7Cook on high for a few minutes, then cover and simmer for 5 minutes.
  8. 8Cook on high for a few minutes, then cover and simmer for 5 minutes.
  9. 9Cook on high for a few minutes, then cover and simmer for 5 minutes.
  10. 10Uncover and allow chicken juices to boil and reduce a little.
  11. 11Uncover and allow chicken juices to boil and reduce a little.
  12. 12Uncover and allow chicken juices to boil and reduce a little.
  13. 13Add butter and melt in, then add flour and stir until the mixture is thickened.
  14. 14Add butter and melt in, then add flour and stir until the mixture is thickened.
  15. 15Add butter and melt in, then add flour and stir until the mixture is thickened.
  16. 16Pour in chicken stock, double cream and Greek yoghurt.
  17. 17Pour in chicken stock, double cream and Greek yoghurt.
  18. 18Pour in chicken stock, double cream and Greek yoghurt.
  19. 19Mix well and cook on high heat until consistency is thicker but still pourable.
  20. 20Mix well and cook on high heat until consistency is thicker but still pourable.
  21. 21Mix well and cook on high heat until consistency is thicker but still pourable.
  22. 22Add spinach, cover and cook on medium heat until wilted.
  23. 23Add spinach, cover and cook on medium heat until wilted.
  24. 24Add spinach, cover and cook on medium heat until wilted.
  25. 25Remove lid and stir and reduce mixture down to desired consistency.
  26. 26Remove lid and stir and reduce mixture down to desired consistency.
  27. 27Remove lid and stir and reduce mixture down to desired consistency.
  28. 28Leave to cool and then crumble on feta all around.
  29. 29Leave to cool and then crumble on feta all around.
  30. 30Leave to cool and then crumble on feta all around.
  31. 31Roll up each sheet of filo into a round or rosette and place on top until all covered.
  32. 32Roll up each sheet of filo into a round or rosette and place on top until all covered.
  33. 33Roll up each sheet of filo into a round or rosette and place on top until all covered.
  34. 34Spoon over melted butter generously and bake on 180 for 30 minutes or until filo pastry is golden, crispy and cooked through.
  35. 35Spoon over melted butter generously and bake on 180 for 30 minutes or until filo pastry is golden, crispy and cooked through.
  36. 36Spoon over melted butter generously and bake on 180 for 30 minutes or until filo pastry is golden, crispy and cooked through.

Ingredients

  • 1 kg chicken thigh
  • 1 kg chicken thigh
  • 1 kg chicken thigh
  • 2 medium onions
  • 2 medium onions
  • 2 medium onions
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp garlic granules
  • 1 tsp garlic granules
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp parsley
  • 1 tsp parsley
  • 25 g butter
  • 25 g butter
  • 25 g butter
  • 3 tbsp flour
  • 3 tbsp flour
  • 3 tbsp flour
  • 1 chicken stock
  • 1 chicken stock
  • 1 chicken stock
  • 250 ml boiling water
  • 250 ml boiling water
  • 250 ml boiling water
  • 1 measuring cup double cream
  • 1 measuring cup double cream
  • 1 measuring cup double cream
  • 0.33 cup greek yoghurt
  • 0.33 cup greek yoghurt
  • 0.33 cup greek yoghurt
  • 200 g spinach
  • 200 g spinach
  • 200 g spinach
  • 200 g feta
  • 200 g feta
  • 200 g feta
  • 1 large filo pastry sheets
  • 1 large filo pastry sheets
  • 1 large filo pastry sheets
  • 50 g melted butter
  • 50 g melted butter
  • 50 g melted butter

Equipment

pan
Chicken, Feta & Spinach Filo Pie | Clip Recipe