Directions
- 1Heat some oil in a pan and saute onions until golden.
- 2Add chicken and cook until colour changes, then add the spices.
- 3Cook on high for a few minutes, then cover and simmer for 5 minutes.
- 4Uncover and allow chicken juices to boil and reduce a little.
- 5Add butter and melt in, then add flour and stir until the mixture is thickened.
- 6Pour in chicken stock, double cream and Greek yoghurt.
- 7Mix well and cook on high heat until consistency is thicker but still pourable.
- 8Add spinach, cover and cook on medium heat until wilted.
- 9Remove lid and stir and reduce mixture down to desired consistency.
- 10Leave to cool and then crumble on feta all around.
- 11Roll up each sheet of filo into a round or rosette and place on top until all covered.
- 12Spoon 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
- 2 medium onions
- 1 tsp 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 chicken stock
- 250 ml boiling water
- 1 measuring cup double cream
- 0.33 cup greek yoghurt
- 200 g spinach
- 200 g feta
- 1 large filo pastry sheets
- 50 g melted butter
Equipment
pan
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