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