Chicken, Feta & Spinach Filo Pie

30 mins
Serves 1
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Directions

  1. 1Heat some oil in a pan.
  2. 2Heat some oil in a pan.
  3. 3Heat some oil in a pan.
  4. 4Sauté diced onions until golden brown.
  5. 5Sauté diced onions until golden brown.
  6. 6Sauté diced onions until golden brown.
  7. 7Add chicken thigh pieces to the pan and cook until their color changes.
  8. 8Add chicken thigh pieces to the pan and cook until their color changes.
  9. 9Add chicken thigh pieces to the pan and cook until their color changes.
  10. 10Add the spices to the chicken mixture.
  11. 11Add the spices to the chicken mixture.
  12. 12Add the spices to the chicken mixture.
  13. 13Cook on high heat for a few more minutes.
  14. 14Cook on high heat for a few more minutes.
  15. 15Cook on high heat for a few more minutes.
  16. 16Cover and simmer until chicken juices come out.
  17. 17Cover and simmer until chicken juices come out.
  18. 18Cover and simmer until chicken juices come out.
  19. 19Uncover and bring up the heat to reduce the juices.
  20. 20Uncover and bring up the heat to reduce the juices.
  21. 21Uncover and bring up the heat to reduce the juices.
  22. 22Add butter and mix it thoroughly into the chicken mixture.
  23. 23Add butter and mix it thoroughly into the chicken mixture.
  24. 24Add butter and mix it thoroughly into the chicken mixture.
  25. 25Add flour to thicken the sauce.
  26. 26Add flour to thicken the sauce.
  27. 27Add flour to thicken the sauce.
  28. 28Pour in chicken stock.
  29. 29Pour in chicken stock.
  30. 30Pour in chicken stock.
  31. 31Add double cream.
  32. 32Add double cream.
  33. 33Add double cream.
  34. 34Add Greek yogurt for extra lightness.
  35. 35Add Greek yogurt for extra lightness.
  36. 36Add Greek yogurt for extra lightness.
  37. 37Thicken the sauce, ensuring it remains a runny consistency.
  38. 38Thicken the sauce, ensuring it remains a runny consistency.
  39. 39Thicken the sauce, ensuring it remains a runny consistency.
  40. 40Add fresh spinach to the sauce.
  41. 41Add fresh spinach to the sauce.
  42. 42Add fresh spinach to the sauce.
  43. 43Cover the pan to wilt the spinach.
  44. 44Cover the pan to wilt the spinach.
  45. 45Cover the pan to wilt the spinach.
  46. 46Mix the wilted spinach through the sauce.
  47. 47Mix the wilted spinach through the sauce.
  48. 48Mix the wilted spinach through the sauce.
  49. 49Cook on high heat until the sauce is thick but still a bit runny.
  50. 50Cook on high heat until the sauce is thick but still a bit runny.
  51. 51Cook on high heat until the sauce is thick but still a bit runny.
  52. 52Crumble feta cheese over the top of the pie filling.
  53. 53Crumble feta cheese over the top of the pie filling.
  54. 54Crumble feta cheese over the top of the pie filling.
  55. 55Roll up sheets of filo pastry into balls and place them on top of the pie.
  56. 56Roll up sheets of filo pastry into balls and place them on top of the pie.
  57. 57Roll up sheets of filo pastry into balls and place them on top of the pie.
  58. 58Drizzle generously with melted butter over the filo pastry.
  59. 59Drizzle generously with melted butter over the filo pastry.
  60. 60Drizzle generously with melted butter over the filo pastry.
  61. 61Bake on 180 degrees Celsius for 30 minutes or until the filo pastry is golden, crispy and cooked through.
  62. 62Bake on 180 degrees Celsius for 30 minutes or until the filo pastry is golden, crispy and cooked through.
  63. 63Bake on 180 degrees Celsius for 30 minutes or until the filo pastry is golden, crispy and cooked through.
  64. 64Serve immediately.
  65. 65Serve immediately.
  66. 66Serve immediately.

Ingredients

  • 1 kg Chicken thigh
  • 1 kg Chicken thigh
  • 1 kg Chicken thigh
  • 2 Onions
  • 2 Onions
  • 2 Onions
  • to taste Salt
  • to taste Salt
  • to taste 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 cubed in 250ml boiling water Chicken stock
  • 1 cubed in 250ml boiling water Chicken stock
  • 1 cubed in 250ml boiling water Chicken stock
  • 1 measuring cup Double cream
  • 1 measuring cup Double cream
  • 1 measuring cup Double cream
  • 0.33 cup Greek yogurt
  • 0.33 cup Greek yogurt
  • 0.33 cup Greek yogurt
  • 200 g Spinach
  • 200 g Spinach
  • 200 g Spinach
  • 200 g Feta cheese
  • 200 g Feta cheese
  • 200 g Feta cheese
  • large Filo pastry sheets
  • large Filo pastry sheets
  • large Filo pastry sheets
  • 50 g Melted butter
  • 50 g Melted butter
  • 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.