Chicken, Feta & Spinach Filo Pie

30m
Serves 1
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Directions

  1. 1Heat some oil in a pan.
  2. 2Sauté diced onions until golden brown.
  3. 3Add chicken thigh pieces to the pan and cook until their color changes.
  4. 4Add the spices to the chicken mixture.
  5. 5Cook on high heat for a few more minutes.
  6. 6Cover and simmer until chicken juices come out.
  7. 7Uncover and bring up the heat to reduce the juices.
  8. 8Add butter and mix it thoroughly into the chicken mixture.
  9. 9Add flour to thicken the sauce.
  10. 10Pour in chicken stock.
  11. 11Add double cream.
  12. 12Add Greek yogurt for extra lightness.
  13. 13Thicken the sauce, ensuring it remains a runny consistency.
  14. 14Add fresh spinach to the sauce.
  15. 15Cover the pan to wilt the spinach.
  16. 16Mix the wilted spinach through the sauce.
  17. 17Cook on high heat until the sauce is thick but still a bit runny.
  18. 18Crumble feta cheese over the top of the pie filling.
  19. 19Roll up sheets of filo pastry into balls and place them on top of the pie.
  20. 20Drizzle generously with melted butter over the filo pastry.
  21. 21Bake on 180 degrees Celsius for 30 minutes or until the filo pastry is golden, crispy and cooked through.
  22. 22Serve immediately.

Ingredients

  • 1 kg Chicken thigh
  • 2 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 cheese
  • large Filo pastry sheets
  • 50 g Melted butter

Equipment

PanLidSpoonOven

Tips

  • The filling should be thick but still pourable, as it will reduce further in the oven.
  • The filo pastry should be golden, crispy, and cooked through after baking.

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