Chicken Roasted Pumpkin Spinach And Feta Filo Parcels Recipes

CHICKEN, SPINACH AND FETA FILO PARCELS

Steps:

• Preheat oven to 190.C fanbake.
• Heat a large frypan over medium heat, add olive oil and sauté sliced onion for 5 minutes until softened. Stir in crushed garlic then add baby spinach.
• Keep stirring until the spinach has wilted then add the chicken.
• Turn off the heat and crumble in the feta and then crack in the eggs.
• Season well with salt and pepper then stir everything to combine.
• Set aside to cool slightly before wrapping in the filo.
• Place one sheet of filo onto a board and spray with oil. Layer over another sheet of filo and spray again.
• Place 1/2 cup of chicken mixture in a line 5cm from one end, fold in the sides and then roll up the filo, spraying oil in between each fold. Roll up the remaining filo parcels. Spray the top with oil and sprinkle over sesame seeds.
• Bake for 30 minutes until golden and cooked through.
• Serve hot with a fresh garden salad.

CHICKEN, SPINACH AND FETA PARCELS

Steps:

• Preheat oven to moderate, 180°C. Lightly grease an oven tray.
• Heat oil in a large frying pan on medium. Saute leek 4-5 minutes, until tender. Remove from heat and stir spinach through.
• Transfer leek mixture to a bowl with chicken, feta, eggs and lemon zest. Mix well. Season to taste.
• Working with 2 sheets of filo pastry at a time, layer on a clean surface, spraying each with oil. Fold in halves.
• Spoon one-sixth of chicken mixture into centre of pastry. Fold sides over and roll up to form a parcel. Place, seam-side down, on tray. Spray with oil. Repeat with remaining pastry and filling.
• Bake 25-30 minutes, until pastry is crisp. Serve with salad and lemon wedges.

SPINACH & CHICKEN PHYLLO PIE

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.

CHICKEN, ROASTED PUMPKIN, SPINACH AND FETA FILO PARCELS

Steps:

• Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place pumpkin, in a single layer, on prepared tray and lightly spray with oil. Bake for 25-30 minutes or until tender.
• Meanwhile, lightly spray a large frying pan with oil and heat over medium-high heat. Add onion and cook, stirring occasionally, for 2-3 minutes or until softened. Add chicken and cook, turning, for 3-4 minutes or until browned. Add cumin, paprika and honey and cook, stirring, for 30 seconds or until fragrant. Set aside to cool.
• Place spinach in a large heatproof bowl. Cover with boiling water and set aside for 1 minute or until wilted. Drain. Rinse under cold water. Drain well and squeeze out excess water. Roughly chop.
• Combine roasted pumpkin, chicken mixture, spinach and feta in a large bowl. Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and spray with a little more oil. Fold stack in half crossways. Place one-quarter of the chicken mixture along 1 long edge of filo. Fold in ends of filo and roll to enclose filling. Repeat with remaining filo and chicken mixture to make 4 parcels.
• Line a baking tray with baking paper. Place parcels on prepared tray, lightly spray with oil and bake for 20 minutes or until crisp and golden. Serve.

CHICKEN WITH PUMPKIN & CHICKPEAS

Steps:

• Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
• Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.

GOLDEN SPINACH, FETA & PUMPKIN FILO PIE

Steps:

• Begin by making the filling. Heat the oil in a frying pan, then add the onion with a pinch of salt and fry over a medium heat for 10 mins or until softened and beginning to caramelise. Add the garlic, chilli and coriander seeds and fry for 1 min more. Set aside to cool.
• Steam the spinach in a steamer until wilted, then leave until cool enough to handle. Place in a double layer of muslin or a clean j-cloth and squeeze out any excess liquid. Roughly chop and add to the cooled onion mixture.
• Bring a pan of salted water to the boil. Add the pumpkin and simmer for 15-18 mins, or until a cutlery knife can easily be inserted into the pumpkin. Drain and steam dry, then roughly mash and add to the spinach mixture. Leave to cool. Stir the feta, flour, dill and eggs through the cooled mixture and season to taste.
• Heat the oven to 200C/180C fan/gas 6. Brush some of the melted butter on the inside of a 20cm square tin. Add three sheets of the filo, brushing a little melted butter between each layer. Spoon in the filling and layer and scrunch over the rest of the pastry. Brush the top with any remaining butter and sprinkle with the sesame seeds. Bake for 35-40 mins or until deep golden brown. Serve with a fresh green salad.

CHICKEN, MOZZARELLA & PESTO FILO PARCELS

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
• Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
• Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
• Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
• Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
• Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.