Ingredients
Makes 8-10
375g Antoniou Fillo Pastry
30g unsalted butter
3 tablespoons extra virgin olive oil
1 kg chicken thighs, cut into small cubes
1 tablespoon plain flour
1/2 tablespoon paprika
1/2 tablespoon dried oregano
Salt and pepper, for seasoning
2 garlic cloves, minced
8 sun dried tomatoes, roughly chopped
60ml white wine
300ml chicken stock
100 g Feta cheese, crumbled
50 g baby spinach leaves
120 ml extra virgin olive oil, for brushing the pastry
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
Add the 30g of butter and extra virgin olive oil to your pan and place it over a medium heat. Once hot, add the chicken, then sprinkle over the flour, paprika and oregano, salt and pepper. Sauté, stirring constantly, then add garlic and sun-dried tomatoes. Cook for 2 minutes, then add the white wine.
Add the chicken stock, followed by the crumbled feta cheese, stirring well to encourage the feta to melt into the sauce. Add the baby spinach and allow it to cook down. It's okay if the sauce is watery at this point; it will thicken. If it's too thick, you can add extra stock or some water.
Check for seasoning, but thanks to the feta and sundried tomatoes, you may not need any. Set aside and allow to cool slightly before starting the Fillo Pastry parcels.
Lay a single sheet of Fillo pastry with the long side facing you. Place one hand in the centre of the sheet, then use the other hand to slightly move each corner in one direction, continuing this process until the Filo pastry forms a spiral.
Fold another sheet of Fillo Pastry in half and place it directly on top of the spiralled layer. Use your hands to gently shape the pocket where you’ll be adding the filling.
Place large spoonfuls of filling into the Fillo Pastry. Use olive oil to brush the Fillo Pastry each time you fold it over itself to seal the parcel. Turn the parcel around to reveal the spiral design, then place it seam-side down on a baking tray.
Brush each parcel generously with oil and bake for up to 40 minutes or until the pastry is a deep golden colour.
Learn how to make these crispy Chicken and Feta pies using Fillo Pastry