This recipe is the perfect mix of creamy but tart, savoury and sweet and I think you'll love it! The good news is: the filo is not only a lighter alternative to butter pastry, but it adds a really satisfying crunch!
1 large leek - finely sliced
1 packet of baby leaf spinach
1/2 block of feta cheese - crumbled
100ml creme fraiche
4 x chicken breast fillets
4 x sheets filo pastry, quartered
A little butter to baste each filo sheet
2 teaspoons Green Pesto
Salt and Black Pepper to taste
1. In a large, heavy bottomed pan, sauté the leek in a little oil until translucent. When ready, add the spinach leaves direct to the pan and stir around, covering the leaves with the warm leek pieces. This will wilt the spinach down and make it easier to stir.
2. Add in the pesto, feta cheese, salt and pepper as well as the creme fraiche. Mix together and add any seasoning to taste. Set aside, off the heat.
3. In the meantime, boil the chicken breasts until cooked (approx 15 - 20 mins). Once done, remove from the water and allow to cool, before cutting them up into bite sized chunks.
4. To make the filo parcels: gently remove each leaf of filo from the roll. Smear a little melted butter on the bottom leaf and then add a second one directly on top. Cut this into 4 equal sized squares. Do the same for the next 2 filo leaves. Grease a large muffin tin and place 2 squares (at a criss cross into the tin. Bake at around 170C for approx 10 mins, until the filo is just starting to brown. Remove from the tin and leave it until you're ready to serve.
5. When you are ready to serve: Spoon the chicken and spinach filling into each filo cup. Top each pie with a little more pesto, before putting into the oven to warm through and form a slight crust on top. This should take around 15 mins (180C).