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Tuesday, 17 June 2008

chicken filo with spinach and feta

We picked some ready-to-cook-and-eat chicken filos last week, and I decided that's what I wanted to eat tonight, but do you think I could find a recipe anywhere?! Lots of recipes for chicken and mushroom filo (which sounds quite delicious, and will be a "must try" recipe), but nothing spinach and feta - so I invented my own from a few different recipes I found online. Here it is -

100g feta, crumbled
100g spinach, thawed
1/2 finely diced onion
1tsp minced garlic

saute garlic and onion until soft, add spinach and cook 1 minute (if using fresh spinach, cook until wilted)

allow to cool before adding to feta. combine

slit pockets in chicken breast, fill with feta mix

take two sheets of filo (or phyllo), fold in half, wrap chicken breast so seam is down. don't forget to tuck the sides in like a pocket.

depending on thickness of breast, bake 30min to 1hr (I have two different sizes, so will probably cook the smaller ones for 30min, and the larger ones for 45-50min)

I'm serving mine with the continental oriental fried rice packet, but steamed potatoes and veg would work well, too.

Enjoy!
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1 comment

  1. Hey Cate

    Sounds yummy. I will give it a whirl myself over the next week and see if it comes out as good as yours.

    :) Fiona

    ReplyDelete

I love reading comments from you. Thank you for taking the time to share your thoughts. xox

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