Description
These crispy Chicken and Feta Pies feature tender chicken thighs cooked with sun-dried tomatoes, feta cheese, and spinach, all wrapped in delicate layers of fillo pastry. Baked to a golden perfection, they make a flavorful and satisfying snack or meal, perfect for gatherings or family dinners.
Ingredients
Scale
Pastry
- 375g Antoniou Fillo Pastry
- 120ml extra virgin olive oil, for brushing
Filling
- 30g unsalted butter
- 3 tablespoons extra virgin olive oil
- 1 kg chicken thighs, cut into small cubes
- 1 tablespoon plain flour
- 1/2 tablespoon paprika
- 1/2 tablespoon dried oregano
- Salt and pepper, for seasoning
- 2 garlic cloves, minced
- 8 sun dried tomatoes, roughly chopped
- 60ml white wine
- 300ml chicken stock
- 100g Feta cheese, crumbled
- 50g baby spinach leaves
Instructions
- Prepare the Fillo Pastry: Remove the fillo pastry from the fridge and leave it in its packaging at room temperature to prevent cracking during use.
- Preheat Oven: Set your oven to 180°C (fan forced) to be ready for baking the pies.
- Cook Chicken and Seasoning: Heat butter and 3 tablespoons of olive oil in a pan over medium heat. Add chicken cubes, sprinkle over flour, paprika, oregano, salt, and pepper. Sauté while stirring constantly.
- Add Garlic and Tomatoes: Stir in minced garlic and chopped sun-dried tomatoes, cooking for about 2 minutes to release their flavors.
- Deglaze and Simmer: Pour in white wine and let it reduce slightly. Add chicken stock, stirring well.
- Incorporate Feta and Spinach: Stir in crumbled feta to melt into the sauce, then add baby spinach leaves, allowing them to wilt. Adjust thickness with extra stock or water if needed. Taste and adjust seasoning if necessary. Remove from heat and let cool slightly.
- Shape Fillo Pastry Pockets: Lay a single sheet of fillo pastry with the long edge towards you. Using one hand in the center and the other moving corners in one direction, form a spiral shape. Fold another sheet in half and place over the spiral, gently shaping a pocket for filling.
- Fill and Seal: Spoon generous amounts of filling into each pastry pocket. After each fold, brush the pastry edges with olive oil to seal the parcel firmly.
- Prepare for Baking: Position the parcel seam-side down on a baking tray and brush the tops generously with olive oil to ensure a golden, crispy finish.
- Bake: Bake in the preheated oven for up to 40 minutes, or until the pastry turns deep golden and crisp. Remove and serve warm.
Notes
- Bring fillo pastry to room temperature before handling to prevent tearing.
- Adjust seasoning carefully; feta and sun-dried tomatoes add saltiness.
- If the filling sauce is too thin, reduce it further on the stove or add a bit of flour to thicken.
- Use a soft brush for applying olive oil evenly on the pastry sheets.
- Serve warm for the best texture and flavor experience.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pie (approx. 125g)
- Calories: 350 kcal
- Sugar: 2.5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
Keywords: Chicken, Feta, Fillo Pastry, Pies, Mediterranean, Snack, Main Course
