Chicken & Spinach Filo Parcels

Ingredients
- 20 g butter, salted
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 Tbsp plain flour
- 1 cup milk
- 400 g frozen spinach, thawed and squeezed dry
- 1/2 lemon, for zest
- 400 g chicken breasts, cut in half
- 1/2 tsp dried tarragon
- 20 g butter, melted, for brushing
- 8 sheets filo pastry
- 1 tsp toasted sesame seeds
- 60 g salad leaves
- 1 carrot, grated
- 1/4 red onion, thinly sliced
- salt & pepper, to taste
Method
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1. Preheat oven to 180°C (160°C fan-forced).
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2. Place the chicken breasts into a pot and cover with water. Bring to a simmer and cook for 10 minutes or until cooked through. Remove and cool until easy to handle and shred into pieces.
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3. In a medium sized saucepan melt the butter. Add the onion and garlic cooking for 2 or 3 minutes without browning. Add the flour and cook for 1 minute. Slowly add the milk, stirring until the sauce has thickened.
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4. Chop spinach roughly.
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5. Into a large bowl place the spinach, lemon zest, tarragon, white sauce, chicken and season well. Stir to combine well and allow to cool completely.
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6. When ready to assemble place one sheet of filo on the bench, brush with butter and top with another sheet. Place a quarter of the mixture at one end then fold and roll into a parcel. Place onto a baking tray, and continue to make the remaining parcels. Brush with the melted butter and sprinkle with sesame seeds. Bake for 20 minutes or until golden and crisp.
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7. Serve with a green salad.
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Tip: Wrap any leftover pastry well and use on another occasion. It will last in the fridge for 2 weeks.