Chicken Roasted Pumpkin Spinach And Feta Filo Parcels Food

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 SPINACH PARCELS

Steps:

• Slice the chicken into strips lengthwise, approx 15mm thick (like for a stir-fry).
• Melt the butter in a deep frypan or saucepan, adding the chicken, eschalot, mushrooms and pepper.
• Saute lightly for around 3 minutes.
• Add the flour and mix well.
• Add the spinach, cream and chicken stock powder.
• Heat it til the sauce thickens, then add the cheese and remove from the heat and allow it to get quite cool. (You can do this step early, let it sit in the fridge and assemble the parcels later on).
• Layer 3 sheets of filo, slice in half, and spoon about 2 tblsp of mixture onto one end of the filo stack, then roll up like a spring roll, tucking the ends inches
• Spray lightly with oil, sprinkle with sesame/poppy seeds and bake in a hot oven for around 20 minutes.

CHICKEN PHYLLO PARCELS

Steps:

• Pre heat the oven to 190 C, 375 F or Gas Mark 5.
• Heat half the olive oil in a saucepan over a moderate heat, add the onion and garlic and fry until soft.
• Add the casserole mix and chicken stock.
• Bring to the boil, reduce the heat and simmer for 30 minutes.
• Heat the remaining olive oil in a frying pan over a moderate heat, add the smoked paprika and fry for 30 seconds, then add the chicken and fry for 5 minutes until browned.
• Add the asparagus and casserole mix to the chicken.
• Add seasoning to taste, cheese, creme fraiche and parsley.
• Remove from the heat.
• Lay 1 sheet of filo on the work surface and brush with melted butter.
• Repeat this with 2 more sheets.
• Cut this in half.
• Place 2-3 spoonfuls of chicken mixture in the centre of the filo.
• Bring the filo together to form a money bag and brush with melted butter.
• Repeat this process using the remaining filo and chicken mixture.
• Place the parcels onto a baking sheet and bake in the oven for 25-30 minutes until golden.

CHICKEN, SPINACH AND FETA FILO PIE

Steps:

• Heat the oil in a large pan. Add the onion and chicken and cook, stirring, until the chicken is cooked through.
• Over a medium heat, add the garlic and then half the spinach. Continue to stir. When that half is wilted, add the second half. Once this is cooked through, place in a colander or sieve over a bowl and allow to cool. Discard any liquid that drains off.
• Once cool, place in a bowl and mix through the eggs, feta and nutmeg and season generously with salt and freshly ground black pepper.
• Pre-heat over to 200C/180C if fan assisted. Melt the butter.
• Take a circular oven-proof dish or springform tin, approximately 8 to 9 inches in diameter. Lay one sheet of filo across the dish, so that one side and the base is covered, and the rest hangs over the other side. Brush well with melted butter, then lay another sheet of filo in a similar way, at ninety degrees to the first. Repeat with the other two, so that there's an overhang in each of four directions. This will be used to cover the filling.
• Place the filling in the dish, on top of the pastry. Bring one of the ends of the pastry over the filling. Brush with butter, fold another over and repeat until all four ends are covering the top of the pie. Brush the top with butter and pop in the oven for 20-30 minutes, until the top is golden brown.
• Let sit for 5 minutes before serving, to prevent it breaking up.

SPINACH AND FETA PHYLLO PARCELS

Steps:

• Squeeze spinach dry.
• Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Mix well.
• Season with salt and pepper.
• To make each 'parcel', place a sheet of phyllo on a flat surface.
• Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle.
• Spoon spinach mixture along one narrow end of the pastry.
• Fold edges in and roll up to encase filling.
• Place parcels on an oven tray brushed with butter.
• Brush parcels with remaining butter.
• Bake at 190°C for 12-15 minutes until golden.