Smoked Chicken and Spinach Filo Parcels

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Smoked Chicken and Spinach Filo Parcels

These little parcels are delicious served hot or cold.

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Prepare Ahead

The pastry parcels can be made the day before and chilled in the refrigerator until ready to cook.


Instructions

  1. 1

    Preheat the oven to 180°C (350°F/Gas 4). Wash the spinach, remove any tough stalks and wilt in a saucepan with a little olive oil. Drain well and cool. Place in a food processor with the spring onions, smoked chicken, crème fraîche, and tarragon, then process for a slightly chunky texture. The mixture should not be totally smooth. Add the pine nuts, mustard, and lemon zest. Season to taste with freshly ground black pepper.


  2. 2

    Lay the filo pastry out on a clean surface. Cover with a clean, damp tea towel to stop the pastry drying out. Brush 1 strip of filo pastry with butter, then place another layer on top and brush with butter. Cut the pastry into 7.5cm (3in) strips, and place 1 rounded tsp of the spinach mixture near the top. Take the right corner and fold diagonally to the left to form a triangle over the filling. Fold along the crease of the triangle and repeat until you reach the end of the strip. Brush with butter once finished and scatter with Parmesan cheese. Place on a lined baking tray.


  3. 3

    Repeat with the rest of the pastry and filling to make 12 parcels. Bake for 20 minutes. Remove from the baking tray and put on a wire rack to cool.


Ingredients

  • 225g spinach , fresh
  • 1 drizzle olive oil
  • 4 spring onions, finely chopped
  • 115g smoked chicken
  • 85g crème fraîche
  • 1 tbsp tarragon, chopped
  • 60g pine nuts, toasted
  • 1 tsp Dijon mustard
  • 1 lemon, grated zest
  • 1 pinch black pepper, freshly ground
  • 200g filo pastry , packet
  • 60g butter, melted
  • 30g Parmesan cheese, grated

Serves 6

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

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