|1 dash||Olive oil|
|600 g||Chicken thighs (Main)|
|2 cups||Chicken stock|
|2 Tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
|4 sheets||Filo pastry|
|2 Tbsp||Sesame seeds|
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- Heat a saucepan, add a little oil and the chopped onion, then cook over a medium heat for five minutes, stirring frequently. Remove to one side. Brown the cubed chicken in the same pan in two batches, adding more oil if needed. Remove to one side.
- Stir flour into remaining oil to form a smooth paste, adding more oil if necessary to reach this consistency. Add stock, stirring to form a smooth sauce, then simmer for five minutes.
- Return chicken and onion to the pan and stir in spinach, zest of one lemon, crumbled feta and chopped parsley. Season with salt and pepper, to taste. Cool chicken mixture, then spoon into a two-litre capacity pie dish.
- Heat oven to 190 degC. Brush folded filo sheets with olive oil and layer on top of the pie filling. Brush the surface with oil and scatter with sesame seeds. Bake the pie for 30 minutes or until it's heated through and the pastry is golden brown.