SASSY CREAMY CHICKEN AND SILVERBEET FILOS

Perfect for family dinners or impressing guests, master these folded filos and then get creative with your fillings for a meal you’ll never get sick of!

SERVES 4 (makes 4 filo parcels)
Recipe from Jo Davies
Photography by Jo Davies

INGREDIENTS
2 tablespoons olive oil plus olive oil spray
1 large red onion, chopped
500g cooked chicken, chopped
3 teaspoons of dijon mustard
½ cup finely chopped raw silverbeet (or spinach)
2 tablespoons of cream (for a lower fat version use low fat milk)
8 sheets of filo pastry (or for a slightly more decadent pie replace with 4 sheets of puff pastry)
Living Goodness Sassy Sauerkraut

METHOD
• Heat 2 Tbsp of olive oil in a pan cook the onion until browned slightly (medium to high heat). Remove from the element.
• Add the cooked chicken, silverbeet (or spinach), mustard, and cream and stir until mixed. It should be a creamy consistency, add a touch more cream if needed.
• Lay out a sheet of pastry (2 layers if using filo) and spray with oil.
• Place a quarter of the chicken mixture onto the pastry and wrap into a parcel.
• Repeat to make 4 parcels. Use a fork to press down the edges if using puff pastry.
• Spray each parcel with the olive oil.
• Place on a greased oven tray and bake at 180°C until crispy and golden (about 10-15 mins).
• Serve with Living Goodness Sassy Sauerkraut on the side, and enjoy!

TIP: This meal is delicious with other fillings. Add chopped stir fried mushrooms to these ingredients, or get inventive with your own fillings inspired by our range of flavoured krauts and kimchi.